Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Thursday, May 9, 2013

Chocolate Fudgesicle Ice Cream

This is a deep rich chocolate ice cream that is sure to please and a fine alternative to our Luscious Chocolate Ice Cream - when we do not have chocolate chips on hand.  :-)

While ice cream can be made without eggs, we have become particularly found of the rich flavor and texture that is achieved with eggs.  They create a "high - end" Italian Gelato style Ice Cream which is dense and smooth and very rich.  This was very helpful for us to learn as we explore with new recipes.

This recipe makes 1 1/2 quarts.  So we increase it times four for our family and 6 qrt ice cream maker.

1/2C cocoa powder
3C half & half
1 heavy cream
8 large egg yolks
1C sugar
2 tsp pure vanilla extract

  1. Whisk together cocoa powder and 1C of the half and half in a medium saucepan (or double boiler) and heat over medium heat.  Once the cocoa is whisked in - add the remaining cream and half and half.  Bring to a simmer and remove from heat.  (do not boil)
  2. In a separate bowl, whisk together egg yolks until they lighten in color.  Gradually add the sugar, whisking to combine. Temper the cream mixture into the eggs, by whisking in small amounts at a time - until about 1/3 of the milk has been added, than you may pour the rest in and whisk.
  3. Turn the heat to low and cook, stir frequently until 170-175F or until mixture thickens slightly and coats the back of the spoon.  
  4. Pour the mixture into a separate  storage container and let sit to cool 30 minutes, mix in vanilla and let cool completely.  (So condensation does not form on the lid.) Cover and chill in fridge for 4-8 hours.  
  5. Pour into ice cream maker and process according to manufacturers instructions.  Serve immediately as soft serve or put in the freezer 3-4 four hours to harden.  You can put in Popsicle molds to make fudgesicles or serve in a bowl as usual.

Notes:  We use raw whole milk and full our cream and "half and half", we take the cream off the top and the "half and half" is the middle layer where the cream and the milk meet.  We save the egg whites and mix them in with other eggs for scrambled eggs, fritattas, quiches, etc.  A small amount could be used as egg wash for the top of baked breads too.  We use our homemade vanilla extract.

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