Chocolate Ice Cream trouble

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I made chocolate ice cream today even though it requires standing over the hot stove. This is the second time I've made it and I keep having the same not quite right results: even though it looks smooth and well mixed when I'm making the custard in the double-boiler, when it freezes it has thousands of tiny chocolate chips in it. It's not smooth and creamy, it's almost gritty.

It still tastes great, but what could be causing this? Could it be getting too hot, or not hot enough?

― Jaq (Jaq), Sunday, 29 August 2004 23:13 (twenty-one years ago)

Skip the custard part and skip the chocolate. Whip heavy cream and sugar with cocoa powder until very stiff, whip a raw egg into it, freeze. It'll taste slightly different from chocolate ice cream, the way hot cocoa is a little different from hot chocolate, but it's more fool proof. It's very rare that I make cooked ice creams anymore, they're so much less forgiving no matter how much experience you have.

― Tep (ktepi), Monday, 30 August 2004 00:03 (twenty-one years ago)

Tep, do you freeze this straight, without churning? So it's more like a frozen mousse.

― Jaq (Jaq), Monday, 30 August 2004 20:04 (twenty-one years ago)

Yep, the blender does all the churning you need -- the texture comes out just like storebought/parlor ice cream, thanks to the egg (or just egg yolk, depending on how much I'm making).

― Tep (ktepi), Monday, 30 August 2004 20:06 (twenty-one years ago)

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