Saturday, June 15, 2013

Chocolate Ice Cream

So It's finally getting hot in NYC. But of course, we have to complain about the hotness here too, because of it's total grossness. 
Super hot and humid weather is only OK in tropical, beautiful places :)

Naturally, comes summer, we crave Ice cream. For many ppl like Jason, any season is Ice cream season. But this summer, I see myself wanting it more because of the parasite growing inside of me.

In many food blogs I see David Lebovitz's recipes floating around. I don't own his cook books, but I know his name and that his recipes must be amazing. So I tried one of his chocolate based ice cream recipes... oooooh dreamy! I bwosed around for chocolate ice cream recipe and decided that I like the look of the tart tart's photos :D  

When David Lebovitz first made this batch of ice cream, he says in his book, he licked everything clean! That sold it for me, I think. When you make the base custard for this ice cream, you can't stop yourself from licking spoonfuls before surrendering and saying good-bye to it over night. 

Recipe from David Lebovitz’s The Perfect Scoop, via The Tart Tart
Makes about 1 quart Ingredients:
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder (I used regular)
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, 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 the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup 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.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over the 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 it into the chocolate mixture until smooth, then stir in the vanilla.
Chill the mixture thoroughly in the refrigerator, overnight if possible, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) In the last five minutes of churning, add the marshmallows and almonds. Or, fold them in when transferring to a container. Freeze the ice cream until it’s at a consistency you like.

ps. I strained my hot base through some layers of cheese cloth to ensure that it's super smooth. My sieve is not that most 'fine'.

I also added chopped up heath bar to mine. not chopped fine though. chopped into big pieces so little shards of the candy wasn't all over, but good chunks here and there.

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