Gille's as his favorite. So obviously, I had to show him that I could do it just as well.
For those of you who aren't familiar with frozen custard, you should be ashamed. No, seriously, I understand. It's got to be a Midwest thing, as I had never heard of it before moving to Milwaukee. True story: When Nicole and I first moved here and saw signs for frozen custard everywhere, she actually called Kopp's and asked what it was. And they hung up on her. Needless to say, I've forgiven them their rudeness!
The difference between frozen custard and ice cream deserves a whole post, so I'll save that for later. But for now, suffice to say that last night I made a chocolate ice cream every bit as good as Kopp's custard (if not as good as Gille's).
I'm not sure how useful this recipe will be, since it requires the Cuisinart Pure Indulgence Ice Cream Maker, but I'll post it anyway, along with the craving-inducing step-by-step photos.
Chocolate Toffee Ice Cream
1 cup unsweetened cocoa powder
2/3 cup sugar
1/2 cup brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 teaspoon vanilla
1/2 cup chocolate-covered Heath Bar pieces
In a medium bowl, combine cocoa and sugars. Stir to combine.
Add milk and beat with a hand mixer until combined, 1 to 2 minutes. Stir in heavy cream and vanilla.
Turn on the machine and pour mixture into freezer bowl.
Let mix until thickened, about 30 minutes. Five minutes before ice cream is done mixing, add Heath Bar pieces through the top. Allow to finish mixing.
Ice cream will be soft and creamy (just the way I like it!). For a firmer consistency, place in freezer for at least 2 hours (though I'm not sure why you would want to do that because when I pull it out of the freezer I let my ice cream sit on the counter for at least 15 minutes before I dig in, just to soften it up!).
I'm so pumped to try other flavors .. I'm thinking either strawberry or peaches and cream this weekend! And then .. onto frozen custard!