Homemade Magic Shell

1 1/2 cups chopped dark chocolate (we used two 3.5oz 70% cacao bars)

2 tbsp coconut oil

 

Place chocolate in a microwave safe bowl and add coconut oil. Microwave in 30 second intervals, stirring after each 30 second cook time. Repeat until the mixture is completely melted.  Stir well to combine.  

 

Add to ice cream, use it to coat fruit,  decorate a cake or line your smoothie or milkshake glass! 

1 cup whole milk

2/3 cups sugar

pinch of sea salt

1 vanilla bean 

6 egg yolks (at room temperature)

2 cups heavy cream

1 tsp pure vanilla extract

In a small saucepan, heat the milk, sugar and salt to a simmer. Scrape the vanilla bean and add the seeds and pod to the heated milk. Remove from heat, cover and set aside for 30 minutes. 

 

Meanwhile, add the egg yolks to a small bowl and whisk to combine. Set up an ice bath by adding ice and water to a large bowl. Set a smaller metal bowl on top of the ice water. 

 

Discard vanilla pod and rewarm milk mixture slightly. Slowly whisk a small amount of the warm milk into the egg yolks, then whisk the the yolk mixture back into to milk mixture.  This process is call tempering. 

 

Place the pot over low heat and cook until the mixture starts to thicken and coats the back of a wooden spoon.  Be sure to stir constantly and scrape the corners of the pan so none of the egg sets and cooks on the bottom. 

 

Set a fine mesh strainer over the prepared ice bath and strain the milk and egg mixture through it to catch any bits of cooked egg. Discard any solids then stir in the heavy cream. Keep stirring until the mixture has almost completely cooled.  Stir in the vanilla, then place in tupperware and chill overnight ( or at least 4 hours). 

 

Churn ice cream base according to your manufacturers instructions.  For best results, once churned, let ice cream set in the freezer for a few hours or overnight if possible.