Friday, October 23, 2009

Favorite Double Chocolate Ice Cream

I'm sure I must have said it before, but I'll say it again. When it comes to chocolate, it just doesn't get any better than Hershey's. You have your dark chocolate, and your classic milk chocolate. And of course we can't forget about white chocolate. Of course, the other brands are great too, but it seems to me that Hershey's chocolate is the standard against which all others are compared. Don't you agree?
My personal favorite is the Symphony milk chocolate bar. It's so smooth and creamy! Come to think of it, I've never met a bar of Hershey's chocolate that I didn't like, and every one of them is guaranteed to hit the spot when you're in the mood for a bite of chocolate.
This recipe will surely satisfy your chocolate cravings. The next time you're in the mood for a little chocolate indulgence, just whip up a quick batch, and use whatever kind of chocolate is YOUR favorite!

1/2 cup Hershey's unsweetened cocoa powder
3 cups half-and-half
1 cup heavy cream
1 tsp instant coffee granules
8 large egg yolks
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1 (4.25 oz) Hershey's Symphony milk chocolate Bar

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, the heavy cream, and the coffee granules. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator until completely chilled.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Stir in chopped bar of milk chocolate. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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