The Perfect Chocolate-y Make-Ahead Treat for Your Next Period

Look at me kicking it old school and blogging to let you know that: I’m pretty sure I’ve created the best chocolate ice cream recipe ever.

I'm not particularly an ice cream person. Don't get me wrong: a scoop on a hot summer's day can really hit the spot. But it's not generally my dessert of choice (just give me the straight up chocolate!). However, P had been wanting an ice cream maker for a while so when a Cuisinart model was offered up on our local Buy Nothing group, I put my name in and we were all very excited when I was picked.

We've had a lot of fun making ice cream with fresh local peaches and white chocolate. And while experimenting with an idea for Christmas dinner (yes, I like to think ahead) I've come up with what I think is the best chocolate ice cream I've ever tried (and I've supped gelato in Italy, ahem).

The difference I think is twofold:

1) We're making a traditional custard base here, which creates an extra rich and creamy taste and texture.

2) Most chocolate ice creams rely on cocoa powder for flavour but we're using melted chocolate which takes the rich, creaminess even further.

It's got the lovely flavour of milk chocolate without being cloyingly sweet. The first batch disappeared rather quickly as I kept sneaking back to the fridge for another spoonful. So I might be an ice cream person now, after all!

This is a lovely treat to make ahead for when you're bleeding as it will satisfy those chocolate cravings and is full of healthy fats from the dairy and eggs.

The Recipe for The Best Chocolate Ice Cream

Adapted from Amanda's Cookin'

8 oz milk chocolate chips

1 cup whole milk

1/3 cup white sugar

1/3 cup of brown sugar

pinch of salt
5 large egg yolks*

2 cups heavy cream

* keep the whites to add to scrambled eggs, omelettes, or macaroons.

1. Warm the milk, sugars, and salt in a medium saucepan over medium heat. You want it a little bit warmer than lukewarm.

2. In a large mixing bowl, whisk the egg yolks together.

3. Slowly pour the warm milk mixture into the eggs and whisk. (This will temper the eggs and stop you from getting a scrambled egg custard).

4. Pour the mixture back into the saucepan and warm over medium-low heat, whisking constantly. You want to thicken the custard low and slow so that it caramelizes a little bit.

5. Once the custard is thick (it should coat the back of the spatula), remove it from the heat.

6. Give your mixing bowl a quick rinse and dry. Pour the chocolate chips into it and put a mesh strainer over top.

7. Pour the custard through the strainer.

8. Stir in the cream until thoroughly combined.

9. Cover the bowl and put in the fridge until fully cool.

10. Put the mixture through your ice cream maker according to manufacturer instructions.

11. At this point it will be a soft serve kind of consistency. You can serve as is or I like to put it in the fridge for a few hours to firm up a bit.

Happy ice cream making!

What’s your favourite food to prep for your period? And if you make this recipe, please let me know how you like it!