This recipe appears in:Scooped: Spiced Dark Chocolate and Candy Cane Ice Cream
A surefire cure for flat-tasting chocolate ice cream. You can serve this right out of the freezer, but also feel comfortable leaving it out for upwards of half an hour without fear of melting.
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon allspice
- 1/4 teaspoon cinnamon
- 6 egg yolks
- 1/2 cup dark brown sugar, packed
- 1/4 cup sugar
- 5 ounces dark chocolate (about 70%), chopped
- 2 teaspoons dark rum
- Zest of one orange
- 3/4 teaspoon kosher salt
- 1/2 to 3/4 cup crushed candy canes (from 5 to 8 whole canes)
In a heavy saucepan, bring cream and milk to a simmer. Whisk in allspice and cinnamon, remove from heat, and let steep covered for 20 to 30 minutes or until dairy is fragrant and tastes well-spiced.
In a bowl, whisk together egg yolks with brown and white sugars until very well combined. Rapidly whisk yolk mixture into dairy. Turn heat onto low and stir frequently until custard coats the back of a spoon but a swiped finger leaves a clean line.
Add chocolate to saucepan and stir until thoroughly melted. Strain into an airtight container, then add rum, orange zest, and salt to taste before chilling overnight.
The next day, add candy canes and churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer for several hours to harden before serving.