Chocolate Custard Ice Cream

My mom, her boyfriend, my brother, and his girlfriend came for a little visit this week. They rented a cabin here at the lodge and I booked a few days off work, so I was able to stay with them in the cabin. We did a bit of surfing, went on a day trip to the natural hot springs, ate some great food, and just had a nice relaxing time up here in Tofino.

It's back to work and the daily routine, but I realized the other day that I have a little less than four weeks left here in Tofino. I have mixed feelings about this. Mostly, I'm really excited to go back home. I can't wait to see my boyfriend again and cuddle my little kitty. I can't wait to sleep in my own bed. I can't wait to be back in my own apartment. I can't wait to be back home.

But I will miss living on the beach. I'll miss going surfing. I'll miss the rugged and beautiful landscape of the west coast. I'll kind of miss living 5 minutes away from work because waking up at 4 AM is bad enough without any sort of transit time. I'll miss the quiet and slow pace of this surf town. 

All in all, I'm excited to go back home. I miss blogging! And yes, I know I have been blogging ever since I left but what you may not know is that everything that I've posted for the past three months was made and photographed back in May! Everything! There was no way for me to bring all my food props, camera, tripod, and baking equipment all the way over here, so I had to stock up on posts before I left. I miss making things and photographing them, as frustrating as it can be sometimes. I've got lists of ideas for things that I want to make when I get home and I'm dying to get to it. 

In the meantime, I'll leave you with a few things around the internet that I think are pretty darn cool.

 A new favourite song and an old favourite.

I think this bread baker and his bread porn is my favourite account on instagram. I mean, look at his breadLook. At. It.

This sandwich makes me want to curl up with a warm sweater and a bowl of hearty soup, even though I was lying on the beach just yesterday.

If you read my post last week, you'll know I'm a little nuts about Christmas. I think I've doubled the pins on my Christmas Pinterest board over the past couple of days. I can't stop.

My boyfriend and I used to get a roasted eggplant dish from our favourite Indian place every week but once I'm back home, maybe I'll try making this for him instead!

Even though I already have four aprons (including one with cats on it), I still want this gorgeous apron.

Speaking of kitchen wear with cats on it, I need this.

I wish I could buy this cake turntable but Food52 doesn't ship to Canada, eh! Bummer.

While I'm still looking for a cake turntable, I bought this beautiful wooden cake stand!

The photographs of this nectarine tart are simply beautiful, as always.

I wish I had taken chemistry back in high school but I am still loving this lecture at Harvard University about chocolate. There's also tons of lectures on all kinds of other food science topics, such as gelation, food textures, sous-vide cooking, and more.

Chocolate Custard Ice Cream

250 g whole milk
500 g heavy cream
150 g sugar
25 g glucose/ light corn syrup
25 g alkalized cocoa (Dutch processed)
1 g salt
100 g egg yolks
125 g 73% dark chocolate, finely chopped

Whisk together the cocoa powder with half the sugar in a saucepan. Pour in a tiny bit of milk to make a smooth paste before slowly adding the rest of the milk and cream. Add the glucose or corn syrup and the salt.

Whisk the egg yolks and remaining half of the sugar until slightly paler in colour.

Heat over medium heat and bring to a gentle boil. Slowly whisk in the hot milk mixture into the egg yolk mixture. Return to the pot and cook over low heat, using a rubber spatula to continuously stir the custard. Cook until it is thick and coats the back of a spoon (or until it is 80 C).

Remove from heat and pour over the chopped chocolate, whisking to melt it.

Strain through a fine-mesh sieve and cool in an ice bath until it is room temperature, giving it a stir every so often to prevent a skin from forming.

Once it is cool, place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate overnight.

Churn according to the manufacturers instruction. Place into a pre-chilled container and place a piece of plastic wrap directly on the surface to prevent freezer burn. Freeze until hard, at least 2 hours.