Category Archives: Ice Cream

The Perfect Scoop by David Lebovitz: Chocolate Ice Cream

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Last week I shared a recipe from David Lebovitz’s book, The Perfect Scoop, for vanilla ice cream. This week, I’m bringing you another recipe from the same book – chocolate ice cream. Since these two recipes were my first attempt at homemade ice cream, I decided to keep things pretty un-fancy as far as elaborate ingredient lists are concerned. I figure if I can get basics like chocolate and vanilla ice cream down, then adding things into them later will be an easy way to dress things up.

Much like the vanilla ice cream, this chocolate ice cream is straightforward. I suggest using high quality chocolate, as the flavor will shine through handsomely. The ice cream itself is decadently rich and a good quality chocolate simply steps up the intensity of the chocolate flavor in the final ice cream. I’ve started joking that my KitchenAid ice cream attachment was a bad decision gift request, because with its ease, throwing together homemade ice cream is simple and not at all time-consuming. I  suppose there are worse things that I could be making – or consuming…

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Chocolate Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop

Yields approximately one quart of ice cream.

Ingredients:
2 cups heavy cream
3 tablespoons unsweetened cocoa powder (this is what I used)
5 ounces bittersweet or semisweet chocolate, chopped (I used this dark chocolate)
2/3 cup sugar
pinch of salt
1 cup whole milk
5 large egg yolks
1/2 teaspoon vanilla extract

Directions:
Warm half of the cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream. Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking. Remove from the heat and add your chopped chocolate, stirring until the mixture is smooth. Stir in the remaining cream, then pour the mixture into a large bowl (I prefer steel), being sure to scrape down the sides. Set a mesh strainer over the top of the bowl.Warm up the whole milk, sugar, and salt in the same pot you just used, over medium heat. In a separate bowl, whisk the egg yolks until creamy. Slowly pour the warmed milk into the egg yolks, stirring constantly. Scrape the egg/milk mixture back into the pot. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go. Continue cooking the custard until the the mixture has thickened enough to coat the back of your spoon or spatula.Pour the custard through the mesh strainer, into the chocolate cream mixture. Stir in the vanilla extract. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.When you are ready to churn the ice cream, remove the vanilla bean from the custard. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. The ice cream will not freeze hard in the machine, but reach a soft-serve consistency. You can serve it like this if you wish (it’s delicious) or scoop the mixture into a lidded container and allow it to harden in the freeze for 2 to 4 hours, for it to reach a scoop-able consistency.

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The Perfect Scoop by David Lebovitz: Vanilla Ice Cream

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I understand we’re nearing the middle of January, but I’ll tell you right now – ice cream has no particular season. It really is enjoyable year-round. My mother-in-law gave me the KitchenAid ice cream attachment for Christmas and since then, I’ve been researching (and pinning) ice cream recipes left and right.

There are numerous flavors I cannot wait to experiment with, but I have never made homemade ice cream in my life (until now) and decided that something extremely straightforward and not at all fancy would be a good place to start.

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I checked out David Lebovitz’s book, The Perfect Scoop at our local library. David is a professional cook, pastry chef, author, and blogger. I’ve been a fan of his blog and recipes for a few years and knew that this book wouldn’t lead me astray when it came to finding a good ice cream recipe. This book features numerous homemade ice cream recipes, sorbets, granitas, and other frozen treats. Many of the recipes sound incredibly irresistible… Lavender-honey, fresh ginger, pear-caramel, roasted banana, and panforte (an Italian cake featuring toasted almonds, spices and candied orange peel) being at the top of my list for recipes to attempt.

For my first ever homemade ice cream, I decided to follow David’s recipe for vanilla bean ice cream. I halved the recipe, as we also had dark chocolate brownies on hand and no need for a full quart of ice cream. After the first bite, however, I wished I had made the full recipe as this ice cream is perfectly sweet, creamy, and deliciously amazing on its own. So good in fact, my husband, Silas and I decided to have dessert at 4:30 in the afternoon when the ice cream finished, before dinner rather than after.

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Vanilla Ice Cream
Recipe modified from David Lebovitz’s The Perfect Scoop

Yields approximately two cups of ice cream.

Ingredients:

1/2 cup whole milk
6 tablespoons granulated sugar
1 cup heavy cream
pinch of salt
1 vanilla bean, split lengthwise
3 large egg yolks
1/2 teaspoon vanilla extract

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Directions:

Warm the milk, sugar, salt, and half of the heavy cream in a small pot over medium heat. Once the milk is warm, scrape the seeds from the halved vanilla bean into the milk mixture. Add the scraped bean, too. Cover the pot and allow it to sit at room temperature for 30 minutes, allowing the vanilla to flavor the milk mixture.

Pour the remaining heavy cream into a small bowl (steel is preferable if you have one) then set a mesh strainer over the top of the bowl. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, stirring constantly. Scrape the warmed egg yolks and milk back into your small sauce pot.

Over medium heat,  stir the egg/milk mixture constantly, scraping the bottom of the pot while you mix. Continue stirring and cooking the mixture until it thickens and can coat the back of your spoon or spatula. Pour the custard through the mesh strainer, into the remaining heavy cream. Put the vanilla bean into the custard, then stir in the vanilla extract. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.

When you are ready to churn the ice cream, remove the vanilla bean from the custard. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. The ice cream will not freeze hard in the machine, but reach a soft-serve consistency. You can serve it like this if you wish (it’s delicious) or scoop the mixture into a lidded container and allow it to harden in the freeze for at least one hour for it to reach a scoop-able consistency.

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