Chocolate Ice Cream with Godiva Liqueur
What you need:
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Ice cream maker
1 3/4 cups of heavy cream
1/2 cup of sugar (split evenly into 1/4 cup)
4 large egg yolks
1 tablespoon vanilla extract
4 oz - semi sweet chocolate chips
pinch of salt
1 cup Godiva Liqueur
A container with a sealable lid
Time passer (we will get to this later)
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First things first. Make sure your ice cream maker's freezing bowl has been in the freezer for at leave 24 hours prior to do this, or it will not turn out right. Just put it in the night before(or just store it in there like me), and you should be good to go.
Grab a pot and put all of the heavy cream, chocolate chips, pinch of salt and a 1/4 cup of sugar in and bring the heat up very slowly to about medium. Continually stir to incorporate the chocolate thoroughly.
DO NOT LET IT BOIL!!! The second you start to see a few bubbles surfacing, take it off of the heat.
If it looks like this when you first start with specks of brown, you are on the right track. Don't worry, the chocolate will darken it within a few minutes. Once the chocolate gets thoroughly melted and mixed with the cream, turn the heat off.
While that's happening take the 4 egg yolks and 1/4 cup of sugar, place in a nice wide-deep dish, and whisk it really well until its nice and smooth. Should look about like this:
Next, and this seems more scary than it actually is, you need to temper the hot cream into the eggs. You do this by whisking very quickly and added only a small amount of the cream at a time. Take your time here, as I only added about a tablespoon of cream at a time, at about 15 second intervals. Do this about 7 or 8 times to slowly bring the temperature of the eggs up without actually "cooking" them. I promise, this was the first time I have ever done this technique and it scared the hell out of me, but it wasn't hard at all and came out perfectly. Just constantly keep siring and all will be well.
Afterward, you can slowly add the egg mixture back into the cream(whisking as you pour) and turn the fire back up to medium heat and which until it starts to slightly bubble. It should look like this:
Once you are here, turn the heat off and let the mixture cool about 5 minutes. At this point, add your vanilla extract(a splash of almond extract is great as well) and stir, pour into a bowl with plastic wrap over the top, and let it chill in the refrigerator for at least 2 hours so the custard can really set and thicken. Go take a trip to the gym or something to burn off the calories you are about to eat lol
Next up, grab your ice cream maker and freezer bowl. Set it all up, and get your custard out of the fridge. Proceed to dump ever bit of it into the ice cream maker and turn that thing on to get the process rolling. Here is a quick glimpse inside:
About 25 minutes should be fine, but I let it go for about 45-50 minutes to ensure maximum creaminess. This will be a long wait, so that time waster I put in the ingredients list is a necessity. Here is what I did:
After the time passes, pull out the good ole Godiva Liqueur, pour in a cup of it and let it incorporate for about 3 or 4 minutes. You can put in anything else you like at this point, such as chocolate chips, nuts, raspberries...anything you see fit. I just wanted plain ole ice cream, so I added nothing but the Godiva. Once everything is all done, you should put it in your sealable container(this recipe makes about 1 1/2 pints) let it set overnight in the freezer to ensure maximum texture...but there is no way you can just NOT have some right this second, so dig in
