Well, I succeeded and I won't lie, I am exceptionally happy!!!
Ice cream is probably my favorite food in the world. But custard is amazing and personally when I say ice cream, I mean custard or ice cream. In my book, they are both incredible.
A few months ago we found Breyer's Carb Smart ice cream and that tastes pretty good, but the sweetener that they use gives my Mom headaches and makes her feel light headed. Not to mention, only their vanilla tastes any good. Chocolate was bleck!
Needless to say, we really needed a good chocolate ice cream that actually tasted REAL!!! So that was my mission. To make a delicious, REAL tasting chocolate custard.
And I did. :-)
Before I start, I should share the original recipe that I worked off of.
Click here to see the original recipe.
First you mix together 1 cup of Almond milk with 3/4 cup of Turvia (homemade), 4 Tablespoons cocoa powder, and 1/4 teaspoon salt.
That may seem like a lot of Truvia, but our homemade stuff is about the equivalent sweetness as sugar.
Cook over medium heat stirring constantly until it is at a hot simmer.
Then you are going to mix 1/2 cup of this hot mixture with 3 egg yolks. Once it's well mixed you add that to the pot and cook until it is about to boil. You DO NOT want to boil the mixture because your egg yolks will clump and that will not be a delightful experience.
Take the mixture off of the heat and refrigerate it for a couple hours or until completely cooled.
While the custard mixture was in the fridge, Rachel and I mad this scrumptious lunch of hot tuna on pitas, with a egg/spinach salad that had the most incredible flavor. I like spinach about as much as most people. But this had some red wine vinegar mixed in with some seasonings and it was the best!!!!
After the chocolate mixture is cooled, you add 2 cups heavy whipping cream and 1 teaspoon of vanilla.
Doesn't that just look like the most beautiful chocolate/cream painting ever?! Seriously, this makes me want to paint so bad!
Pour the mixture into an ice cream maker. For my machine, we churned it for 25 minutes which made it a soft serve consistency. It may take longer or shorter depending on your machine.
Now that is some serious yumminess right there!
I scooped mine out and put it in the freezer until after dinner, but you could eat it right out of the ice cream maker.
Sorry about the sad pictures. Our ice cream scoop broke, so I tried using this round plastic measuring cup and when I tried to scoop the ice cream up, the handle broke off. Very sad.
Yes Mom, now I need to add 1/3 cup to the list of kitchen utensils that I have broken in the last couple of weeks and need to replace. :-)
And now here is the more official looking recipe that will be much easier to copy selection and print.....plus it will save printer ink without all of those pictures.
Please tell me I am not the only one who thinks like this.....haha.
Trim Healthy Chocolate Custard - S dessert
1 cup Almond milk
3/4 cup Truvia
1/4 teaspoon salt
4 Tablespoons cocoa powder
3 egg yolks, lightly beaten
2 cups heavy whipping cream
1 teaspoon vanilla
Combine Truvia, almond milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from heat and refrigerate for about two hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer's directions.
I hope y'all enjoy this as much as we did!!!!