Monday, May 31, 2010

Chocolate Ice Cream

Adapted from: David Liebovitz, by way of Annie's Eats

I have been reading David Liebovitz's book "The Perfect Scoop" like a novel. I want to try everything, and try it immediately. I have to be patient as I methodically make room in my freezer for the canister of the ice cream maker before I can anything, but as soon as that happens, this is the first thing I'm going to try.

Ingredients:
2 cups heavy cream, divided
3 tbsp. Dutch-process cocoa powder
5 oz. bittersweet or semisweet chocolate, finely chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ tsp. vanilla extract

Directions:
In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.

In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract.

Cover with plastic wrap and chill the mixture thoroughly in the refrigerator. (Alternatively to speed chilling, stir the mixture frequently over an ice bath.) Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container and freeze until ready to serve.

3 comments:

Kelly said...

The strawberry ice cream is to die for but be sure to put in a bit of vodka or you'll have huge ice crystals in every bite. It makes me want to throw my ice cream maker in the freezer right now just thinking about it.

Alissa said...

Yeah, so I just opened my ice cream maker for the first time, and the canister is really tiny. It totally fits in my freezer. I thought it would be bigger than that. Anyway - it's freezing as we speak, but I need to get the ingredients to make something now.

Linda said...

This sounds amazing. We've been tossing around the idea for a year now about getting an ice cream maker, but we just don't know if we'd use it enough to justify the storage space.

I have to say after reading this though, I'm tempted to just go for it!