Triple Chocolate Mash H2o Ice Cream

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Yesterday morning time was 1 of those days when I wanted to blow upwards my kitchen.

Seriously.

I decided I wanted to brand these beautiful white chocolate strawberry cupcakes (from Frugal Girls for the Michael's giftcard!)

When I was making the cake batter, I noticed it seemed a lilliputian dry, too was a funny texture. So I triple-checked the recipe, my ingredients, the measurements, too my oven temperature to brand certain I wasn't merely beingness a blonde. (couldn't assistance myself amongst that one...) Everything seemed fine, hence I filled my cupcake liners, too threw them inward the oven.

I ordinarily prepare my oven for a few minutes shorter than the recipe calls for, merely to check-up on things. My timer went off early, too I opened the oven....

I should create got taken a motion-picture exhibit of that horrible mess. The cupcakes had sunk hence much, that it was basically merely my cupcake liners amongst nearly a 1/4 inch of soggy cake batter roofing them. I've never e'er ever had anything remotely merely about this disaster tumble out before! I was hence confused! Needless to say, amongst a few muttered profanities nether my breath, I scraped the remainder of the cupcake batter correct inward the trash (along amongst the cupcake mess that came out of the oven). I was ticked.

So what practise yous do? Take a deep breath, plough on some John Mayer, construct clean the kitchen, too brand delicious ice-cream.

And what an amazing batch of ice-cream it was. The combination of flavors was merely what the doc ordered for such a crazy afternoon.

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Triple Chocolate Crunch Ice Cream 

four large egg yolks
1/2 C sugar
1/8 t salt
1/3 C unsweetened cocoa powder
1 2/3 C milk
1 1/3 C heavy cream
H2O ice water
1/3 C white chocolate chips
1/3 C nighttime chocolate chips
1 C broken milk-chocolate covered pretzels

In a large bowl, whisk together the egg yolks, 1/4 loving cup carbohydrate too the salt. Whisk inward the cocoa pulverization until smooth. In a medium saucepan, combine the milk, cream too remaining 1/4 loving cup carbohydrate over medium rut too cook, stirring, until steaming hot but non simmering, nearly half-dozen minutes. Add to the egg mixture inward a dull stream, whisking constantly, too hence pour into the saucepan. Cook over medium depression heat, stirring constantly, until the custard thickens too registers 175 degrees on an instant-read thermometer, nearly 8 minutes.

Strain the custard into a medium bowl prepare inward an H2O ice H2O bath. Let cool, too hence encompass too refrigerate for at to the lowest degree ii hours.

Using an H2O ice cream machine, procedure the custard according to the manufacturers instructions. Fold inward the chocolate flake too pretzels, too hence transfer to an airtight container too freeze until firm, nearly four hours.

recipe adapted from Everyday amongst Rachael Ray Magazine, June 2009 Issue

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