INGREDIENTS:
8 egg yolks (from pastured chickens) or 6 duck egg yolks*
2 cups buttermilk
2 cups rich full-fat cream
1/2 cup granulated sugar (superfine like Baker’s sugar)
1/2 cup cocoa (best quality)
2 tablespoons pure vanilla extract
1/4 teaspoon sea salt
METHOD:
In the bowl of a stand mixer, beat egg yolks until light and creamy. Add sugar, cocoa, vanilla extract, and sea salt. Whisk in buttermilk and cream. Pour into mixture into a container and chill for at least four hours.
Pour mixture into ice cream machine and churn according to manufacturer’s instructions.
When the ice cream is finished, pack it into a container and freeze it for several hours.
When ready to serve, allow it to soften slightly for 10 minutes before scooping.
* Duck eggs are especially nice for custards and pastry cream. You can find duck eggs at Mora Family Farm’s booth.
