Tuesday, January 17, 2012
Chocolate ice cream
Confession: I generally dislike most chocolate desserts.
Of course, now you all are looking at me like I'm some sort of weird, possibly non-human, definitely non-female thing.
Honestly, I have no big explanation; it just doesn't do anything for me. Rarely will I pick up a chocolate creation as my first, or even second, choice for a dessert item. There are a few chocolate desserts that I will eat without hesitation like chocolate chip cookies (because, well, they're chocolate chip cookies) and fudgey (but never cakey and always without mix-ins, thankyouverymuch) brownies.
There are things I won't touch no matter how desperate I am, like fudge and dark chocolate.
Everything else pretty much falls into the "only if I'm really craving something sweet and there is absolutely no alternative" category. Chocolate ice cream usually falls into this group.
You may be wondering then, why I decided to make a chocolate ice cream to showcase on the blog. Well, Tara asked and I'm always up for a challenge. That said, I was still a little hesitant to make it, but I figured that if I didn't like it, I would certainly be able to give it away to someone. Plus, I had planned to make it for Christmas and pair it with some peppermint meringues (and we all see how that went...)
David Lebovitz, who I got this recipe from, says this is his ultimate chocolate homemade ice cream. I can certainly see why, as it just may nudge chocolate ice cream into something I like...on purpose. In other words, if I, a non-chocolate lover, like this, you should jump on it!
Chocolate Ice Cream
from David Lebovitz’s The Perfect Scoop
A note about the cocoa powder. Don't stress if you only have regular (unsweetened cocoa powder); I wasn't able to find any Dutch-processed cocoa powder anywhere and didn't want to order any online. I'm sure it affects the flavor a bit - I thought it was a smidge acidic - but it's still quite delicious.
2 cups (500 mL) heavy cream, divided
3 tablespoons (21 g) unsweetened Dutch-process cocoa powder
5 ounces (140 g) bittersweet or semisweet chocolate, chopped
1 cup (250 mL) whole milk
¾ cup (150 g) granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Bring 1 cup (250 mL) of the cream and cocoa powder to a boil, whisking to fully incorporate the cocoa while heating. Immediately reduce the heat and simmer for 30 seconds, whisking constantly. Remove from the heat and stir in the chopped chocolate until smooth. Stir in the rest of the cream. Pour the liquid into a bowl, making sure to scrape all of that chocolatey goodness out (Did I just say that?!). Place a mesh strainer on top of the bowl.
Heat the milk, sugar, and salt in the same saucepan you used above. While that is heating, whisk the egg yolks in another bowl. Temper the egg yolks by slowly pouring the warm milk mixture into the egg yolks, whisking constantly. (I like to do this a bit slower by pouring some of the liquid into the eggs by the ladle-full about 2-3 times and then pouring the rest of the milk mixture into the bowl.) Pour the warm egg-milk mixture back into the saucepan.
Continue heating the mixture over medium heat while stirring constantly with a wooden spoon (or other heatproof utensil), scraping the bottom as you go, until the mixture thickens and coats the spoon (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until fully incorporated, then stir in the vanilla.
Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.