Chocolate Whey Ice Cream
The watery by-product of cheese- and yogurtmaking, whey can be obtained from some health-food stores or, perhaps, your friendly local cheesemaker. If unavailable, substitute buttermilk for whey in this recipe, which will result in a slightly tangier, creamier product.
Prepare an ice bath: Fill a large bowl with ice. Find a medium bowl that will nest inside it, along with a sieve. You’ll use these to cool the custard later.
Combine the whey, heavy cream, and whole milk in a small saucepan over medium heat. Warm until the mixture begins to cling to the sides of the pan. In a medium-size bowl, whisk the egg yolks.
Whisk the whey mixture gradually into the egg yolks, a little at a time, to form custard base. Return the custard to the saucepan and stir over low heat. Be careful not to overheat and scramble eggs. The custard is ready when it’s thick enough to write an initial in it on the side of a wooden spoon. Add the chocolate and stir until it is completely melted and blended into the custard.
Pour mixture through a sieve into a medium-size bowl set over an ice bath to stop the cooking. Cover and refrigerate until the mixture reaches 40°F, at least 12 hours. Freeze in an ice cream maker according to manufacturer instructions.
Recipe by Gus Rancatore
Photography by Ekaterina Smirnova
Styling by Catrine Kelty