Can you believe I talked about all that ice cream yesterday and didn't even give a recipe? What was I thinking? Pondering a solution to this dilemma my farm girl stood there with the answer in her hand: chocolate custard style, of course. So here is the way our farm boy made his custard style chocolate ice cream:
Beat 2 eggs in a small bowl; set aside. In a saucepan over medium heat, warm 2 cups of heavy cream and 1 cup of milk. Whisk in 1/2 cup of sugar, 1/4 cup of cocoa powder, and 1 teaspoon of vanilla. Once the sugar is dissolved temper the eggs by gradually adding a half cup of the hot mixture to the eggs; stirring. Slowly add the tempered egg mixture to the saucepan; stirring continually. Continue to stir and warm the mixture until there is a slight thickening of the custard. Chill this at least 2 hours or overnight. Pour the chilled ice cream base into an ice cream maker- following the manufacturer's directions. This recipe makes 1.5 gallons of ice cream.
Now, this freezes well and keeps up to six months--but who keeps ice cream six months? For goodness sake, eat it straight out of the maker and fight off the teens if you have to! This stuff is wonderful! Thanks farm boy- excellent job.