CHOCOLATE HONEY ICE CREAM

     The beauty of making your own ice cream is that you don't have to use white sugar.  I like to think of last night's chocolate honey ice cream as toblerone ice cream, minus the almonds, which could always be sprinkled on top.  The only downside to this stuff is it kept out toddler up until midnight....very stimulating.  It must have been the chocolate caffeine and sugar in the chocolate chips....

     I was very excited to find a stainless steel storage container with a lid at Value Village the other day.  Perfect for storing homemade ice cream.  

CHOCOLATE HONEY ICE CREAM

6 oz organic chocolate chips

1/4 cup organic cocoa powder

4 organic egg yolks

1/2 cup local honey

2 cups organic cream

2 cups organic whole milk

1 tsp organic vanilla

Method:  Melt the chocolate chips in the top of a double boiler over medium heat.  Gradually whisk in cocoa powder until smooth.  Set aside.

     Whisk the egg yolks with the honey.  Set aside.

     In a saucepan over medium low heat, bring cream and milk to a simmer and then gradually whisk into the egg mixture.

     Return the entire mixture to the saucepan and cook over low heat, stirring, until the mixture is thick enough to coat the back of a wooden spoon.  Stir in melted chocolate and vanilla.  Cover and refrigerate until cold.  Stir and transfer into an ice cream maker.