This recipe blew my mind. Take your time with it. Make sure that you temper the eggs well, and keep the heat on medium as you wait for the mixture to thicken after adding the tempered eggs into the milk. Another recipe that I cross checked with said that the consistency is right when the mix reaches 180 degrees. Mine looked noticeably thicker than when I started heating it through at the 180 mark. I didn't need to strain anything. I added 1 cup of cocoa powder and about a cup of chocolate chips to the milk mixture as it heated. It was insanely rich, but that is exactly what I was trying to create!
Also, I just put the pot in the freezer and checked/stirred it periodically to make it cool faster. Threw it in the ice cream maker for about 30 minutes. Try this recipe!!
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This recipe blew my mind. Take your time with it. Make sure that you temper the eggs well, and...