Triple Chocolate Crunch Ice Cream

Yesterday morning was one of those days when I wanted to blow up my kitchen.

Seriously.

I decided I wanted to make these beautiful white chocolate strawberry cupcakes (from this cookbook) with white chocolate mousse frosting. I was so excited, my strawberries were perfectly ripe, and couldn't wait to use some of my new cupcake liners (Thanks Frugal Girls for the Michael's giftcard!)

When I was making the cake batter, I noticed it seemed a little dry, and was a funny texture. So I triple-checked the recipe, my ingredients, the measurements, and my oven temperature to make sure I wasn't just being a blonde. (couldn't help myself with that one...) Everything seemed fine, so I filled my cupcake liners, and threw them in the oven.

I usually set my oven for a few minutes shorter than the recipe calls for, just to check-up on things. My timer went off early, and I opened the oven....

I should have taken a picture of that horrible mess. The cupcakes had sunk so much, that it was basically just my cupcake liners with about a 1/4 inch of soggy cake batter covering them. I've never ever ever had anything remotely close to this disaster happen before! I was so confused! Needless to say, with a few muttered profanities under my breath, I scraped the rest of the cupcake batter right in the trash (along with the cupcake mess that came out of the oven). I was ticked.

So what do you do? Take a deep breath, turn on some John Mayer, clean the kitchen, and make delicious ice-cream.

And what an amazing batch of ice-cream it was. The combination of flavors was just what the doctor ordered for such a crazy afternoon.

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Triple Chocolate Crunch Ice Cream 

4 large egg yolks
1/2 C sugar
1/8 t salt
1/3 C unsweetened cocoa powder
1 2/3 C milk
1 1/3 C heavy cream
ice water
1/3 C white chocolate chips
1/3 C dark chocolate chips
1 C broken milk-chocolate covered pretzels

In a large bowl, whisk together the egg yolks, 1/4 cup sugar and the salt. Whisk in the cocoa powder until smooth. In a medium saucepan, combine the milk, cream and remaining 1/4 cup sugar over medium heat and cook, stirring, until steaming hot but not simmering, about 6 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium low heat, stirring constantly, until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.

Strain the custard into a medium bowl set in an ice water bath. Let cool, then cover and refrigerate for at least 2 hours.

Using an ice cream machine, process the custard according to the manufacturers instructions. Fold in the chocolate chip and pretzels, then transfer to an airtight container and freeze until firm, about 4 hours.

recipe adapted from Everyday with Rachael Ray Magazine, June 2009 Issue

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