Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
- ½ cup Cocoa
- 3 cups Half-and-half cream
- 1 cup Heavy cream
- 8 Egg yolks
- 1 cup Sugar
- pinch Salt
- 2 teaspoon Vanilla
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about ⅓ of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
- Cover container and refrigerate for 4-8 hours.
- Pour into an ice cream maker and process according to the manufacturer''s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.