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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.
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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 kamagra prezzo più basso 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…
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.
About Julie Hashimoto-McCreery
28 year old food blogger and writer.
Julie Hashimoto-McCreery
The Perfect Scoop is the best ice cream recipe book ever written. Glad to find this recipe online since I’m traveling, making ice cream for some friends, and forgot to bring the book! Today I used ghiradelli Dutch process cocoa and ghiradelli 60% dark chocolate chips. Tastes fantastic.
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just made the chocolate…i used belgium chocolate and genies dark cocoa powder….this is to die for !!!
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The Perfect Scoop is such a great book. I haven’t tried the chocolate recipe yet, but I might have to. Honestly, chocolates never been a big flavor for me. I’ve always liked vanilla more!