Mathew Rice's Chocolate Cake Ice Cream
1 cup packed devil’s food cake crumbs (recipe is also on saucemagazine.com)
¼ cup cocoa powder
2 cups heavy cream
4 cups whole milk
1½ cups light brown sugar, divided
6 egg yolks
1 tsp. pure vanilla extract
Pinch of salt
• Put the cake crumbs and cocoa powder in a saucepan and pour in the cream and milk. Allow to soak for 15 minutes.
• Add 1 cup of the brown sugar, whisk and bring to a simmer. In a separate bowl, combine the rest of the sugar with the egg yolks. Temper the hot liquid into the eggs. Bring back to the heat and cook until slightly thick.
• Whisk in the vanilla and salt. Strain through a fine strainer or cheesecloth. Chill completely before processing according to the ice cream maker’s instructions.