Death by Chocolate Custard

Updated at: Thu, 29 Aug 2024 04:27:02 GMT

Step 1

Set a metal bowl in an ice bath, and set a fine mesh strainer in the bowl.

Step 2

Begin melting chocolate chips in a double boiler. A microwave can be used with caution. Set on reduced power (30%) and stir every 20 seconds or so until melted.

Step 3

In a heavy-bottomed sauce pan, combine milk, cream, 133g sugar, cocoa powder, salt & vanilla. Warm over medium heat, stirring occasionally with wooden spoon until mixture begins to steam, roughly 5 minutes. Stir in melted chocolate.

Step 4

In a separate bowl, whisk together the egg yolks and remaining 67g of sugar.

Step 5

Temper the eggs. When base begins to steam, remove from heat. Using a ladle, drizzle warm base into yolks, whisking constantly (about 1 cup). Then slowly add the egg mix back into the base, whisking constantly.

Step 6

Stirring continuously with a wooden spoon, heat over medium heat to 175°F. Immediately pour through the strainer into the chilled bowl and allow to cool. Press plastic wrap to the surface of the custard, and refrigerate for 4 hours up to a day.

Step 7

Heat cream, butter and sugars in a small saucepan over low heat. Bring to a boil and cook until sugar dissolves, about 2 minutes.

Step 8

Remove from heat and stir in chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in vanilla and salt. Allow fudge to cool to room temperature before using. This can be stored in the fridge in a sealed container for up to two days. Bring back to room temperature before using.

Step 9

Churn the custard in an ice cream machine.

Step 10

When ice cream is frozen, transfer to container(s), adding fudge in layers in a swirled pattern. Freeze for several hours before serving.

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