Home Made Chocolate Ice Cream Anyone?

 

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If you ask me what’s my favorite ice cream flavor I have to answer by brands.  Blue Bell Ice Cream for natural vanilla; for coffee ice cream Starbucks is my favorite; Haagen-Dazs makes a glorious dulce de leche; and Edy’s makes a nice rich chocolate.  That was yesterday!

Today my favorite chocolate ice cream is the one I made from a recipe in The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.  This recipe makes an ice cream that is rich, creamy and decadent.  I purchased this book over a year ago but hadn’t made any of the cooked recipes.  He has recipe for a no-cook chocolate ice cream called Philadelphia Style that I made when I first got the book.  It was good, but didn’t satisfy my standard for chocolate ice cream.

You see, I absolutely love ice cream. I eat it year round – it’s never too cold for me to eat a bowl or cone of ice cream. I know I shouldn’t but my excuse is that I don’t like milk, so this is how I get my calcium Winking smile.

This chocolate ice cream is just what the doctor ordered.  I got one scoop, sat down in my recliner and ate little spoonfuls.  Toes wiggling and as satisfied as I could be, I finished my scoop and just looked at the bowl.  If I was a cat, I would have purred!  It was just that good.  Now if you’re looking at the photo above, that was for posting purposes only.  If you’d like to try it, here’s the recipe.  Let me know how it turns out.

Bob Appetite

 

Home Made Chocolate Ice Cream Anyone?

Yield: about 1 quart

Home Made Chocolate Ice Cream Anyone?

Ingredients

  • 2 cups heavy cream
  • 3 tablespoons unsweetened Dutch-processed cocoa powder
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract

Directions

  1. Warm 1 cup of the cream with the cocoa powder in a medium sauce-pan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible and set a mesh strainer on top of the bowl.
  2. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in vanilla. Stir until cool over an ice bath.
  4. Chill completely in the refrigerator, then freeze in your ice cream maker according to manufacturer's instructions.
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