I blogged about how the duck eggs made my chocolate ice cream so rich it was like a brownie that melted in my mouth. Here’s the recipe:
Adapted from David Lebovitz’s “The Perfect Scoop”
Chocolate Ice Cream
2 cups of heavy cream*
3-5 Tbls of cocoa powder**
5 ounces of 100% Cocao/ bittersweet chocolate, chopped
1 cup of milk***
3/4 cups of sugar
1/4 tsp of salt****
4 Mallard Duck egg yolks
1 chicken egg yolk
1/2 teaspoon of vanilla extract
Warm 1 cup of cream in small pot with 3 tablespoons of cocoa powder. Try to eliminate or avoid clumps. Get it too a boil then bring down heat to a simmer for 30 seconds, while whisking. Remove from stove and add chocolate. Here is where I had problems where the mix refused to get smooth, separating into solid and oil, so I added more cocoa powder and cream, watered down with milk. Stir with spoon to get smooth. Transfer to a big heatproof bowl.
In that same pot heat milk, sugar and salt. In another bowl whisk the egg yolks. Slowly add heated milk mix to eggs. Start with a few tablespoons of milk and whisk, then move up to 1/4 cup of milk and whisk. Then take milk egg mix and pour back into pot. Slowly heat while stirring to make a custard. When it coats the back of the spoon, remove from heat and keep stirring.
Place a mesh strainer over the bowl with the chocolate and pour custard into bowl through the mesh. The mesh will capture big clumps of custard. Add vanilla. Take bowl and put in ice bath, or in my case set on top of ice pak. When decently cooled, place in fridge.
After about 12 hours has past, put in ice cream maker and churn.
* The first cup I used cream, the cream used later was more like half and half.
** original recipe called for 3, I added more later.
*** original recipe called for whole milk, I used 2%.
**** original recipe called for a pinch, I add more to keep my ice creams from being too hard and solid. Booze is better at this, but salt is more child friendly.