I usually try to write blog posts ahead of time so that the night before I want them to go live, I’m not sitting in bed typing while my cat attacks my feet demanding attention. Unfortunately, between traveling and being sick over the last two weeks, my planning went out the window. So yes, I wrote this Chocolate Easter Ice Cream blog post last night while Onyx wreaked mayhem.
Luckily I was so hyped after seeing the new Fast & Furious movie that I knew I’d be up for hours anyways. I know, I know, I don’t seem like the type of person to be a HUGE fan of this movie series but it’s not all rom-coms in my Netflix queue. Terrible action movies are in there too. But only the ones that are so terrible they are actually fantastic. All joking aside, how soon is too soon to see it again in theaters?
This is the first year in ages that I’m not going to be traveling for Easter so I thought I might as well make a fun treat for myself. My Pinterest feed has been blowing up with adorable bunny cakes and edible bird nests but with the weather finally warming up, I thought I’d go the ice cream route. I also branched out from hazelnuts since I figured that after two recipes in the past two weeks y’all were probably ready for something different.
I haven’t made a chocolate-based ice cream for the blog in over a year (not since this batch of chocolate thin mint ice cream) so I knew that’s where I had to go. Instead of using chocolate chips for this one, I used chocolate pudding in the custard. The texture is equally soft and smooth but it tastes almost like a cold hot chocolate. Like the Swiss Miss packets my office keeps our snack room filled with.
Confession time: I loved this batter so much that I went through every single spoon in my kitchen stealing tastes while it churned. I didn’t want to double dip since I was sick so this strategy made the most sense. Until I ran out of spoons.
I’m having a hard time making this ice cream batch last until Easter but luckily I’ll be busy doing fun things with fellow Blog Society members that force me out of my apartment and keep me away from my freezer. The 14th Street SoulCycle studio will be welcoming us for a late morning class before we head out for some well-earned brunch. Pretty much my ideal Saturday.
- 2 Cups heavy cream
- 1 Cup milk
- 3 tablespoons cocoa powder
- 5 large egg yolks
- ½ cup granulated sugar
- ½ cup chocolate pudding
- ½ cup Cadbury mini chocolate eggs
- ½ cup Reese's peanut butter chocolate eggs
- Heat heavy cream and milk over medium heat in a medium saucepan until simmering. While it is heating up, whisk in the cocoa powder. Meanwhile, in a large bowl, whisk together egg yolks, granulated sugar and chocolate pudding. When the milk and cream is simmering, temper into egg mixture. Return everything to the saucepan over medium low heat until it reached a temperature of 160 degrees, being careful to whisk continuously to prevent the eggs from scrambling.
- Transfer custard to a bowl and refrigerate until cool (about 8 hours or overnight). Once cool, churn according to manufacturer’s instructions. In the last few minutes of churning, throw in the Easter candies. Place ice cream in a tupperware and return to the freezer until ready to enjoy.