The next stop on the allspice train is this delicious ice cream. I tempered the spicy flavor of the custard by using more mellow milk chocolate chips instead of semisweet.
We were supposed to be in the Bahamas this past week for a Valentine's Caribbean dive getaway, but the latest snowstorm resulted in cancelled flights, hours of trying to rebook everything that can to nothing in the end.
So I found myself spending the evening before our trip with martini in hand (instead of a celebratory Sundowner) sadly gazing at my packed dive gear. Oh well. First world problems.
I consoled myself with this lovely ice cream which may or may have not been a perfect complement to the martini.
This ice cream is a wonderful combination of deep spice dotted with bursts of soft chocolate flavor. Admittedly, a perfect winter treat but not a replacement for a dive vacation.
Allspice Chocolate Chip Ice Cream
- 2 tablespoons allspice powder
- 4 egg yolks
- 1 cup heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 cup milk chocolate chips
- In a medium saucepan heat milk, cream, sugar and allspice until just about to boil.
- Whisk egg yolks together in a heat proof bowl.
- Slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
- Strain the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain into a heat proof bowl.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or overnight.
- Transfer mixture to the bowl of an ice cream maker and follow manufacturers directions.
- When ice cream reaches soft serve consistency, mix in the chocolate chips.
- Transfer the ice cream to a container and place in freezer until it hardens.