As Samantha mentioned in her post yesterday, my husband and I hosted a 1920s themed murder mystery party for my birthday. My sister kindly prepared a birthday tiramisu for dessert, which is one of my favorites, and I made some chocolate ice cream to serve with it. I call it death by chocolate ice cream because I served it at a murder mystery party, but it is truly very rich and chocolatey, so do be careful.
If you've never made your own ice cream, do not fret because this is a great recipe for beginners. It comes from The Perfect Scoop, by David Lebovitz, the source of many of my favorite ice cream recipes.
Death By Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
2 cups heavy cream
3 tbsps unsweetened Dutch-process cocoa powder
5 oz. bittersweet or semi-sweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl.
Warm 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 yolks back into the saucepan. Stir mixture constantly over medium heat making sure to scrape the bottom and corners, until the mixture thickens and coats the spatula.
Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly (about 30 minutes) and then freeze it in your ice cream machine per the manufacturer’s instructions. Yields 1 quart
Though the recipe calls for Dutch-process cocoa, but I used regular and it turned out great. You can easily make rocky road ice cream with this recipe; just fold 1 1/2 cups of mini marshmallows and 1 cup of roasted peanuts when you take your ice cream out of the machine.
If you've never made your own ice cream, do not fret because this is a great recipe for beginners. It comes from The Perfect Scoop, by David Lebovitz, the source of many of my favorite ice cream recipes.
Death By Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
2 cups heavy cream
3 tbsps unsweetened Dutch-process cocoa powder
5 oz. bittersweet or semi-sweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl.
Warm 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 yolks back into the saucepan. Stir mixture constantly over medium heat making sure to scrape the bottom and corners, until the mixture thickens and coats the spatula.
Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly (about 30 minutes) and then freeze it in your ice cream machine per the manufacturer’s instructions. Yields 1 quart
Though the recipe calls for Dutch-process cocoa, but I used regular and it turned out great. You can easily make rocky road ice cream with this recipe; just fold 1 1/2 cups of mini marshmallows and 1 cup of roasted peanuts when you take your ice cream out of the machine.
I wonder if you could also use that as a base for German Chocolate Cake ice cream... or a chocolate cheesecake ice cream... hmmm....
ReplyDeleteMost chocolate cheesecake ice cream recipes I've seen actually call for cream cheese, but this ice cream definitely has a richness to it that is reminiscent of cheesecake. I do think this would be perfect for German chocolate. Just add coconut and pecans!
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