I am sure it is not a surprise to you that I love chocolate. Just check out the dessert section in my recipe tab. I even put cocoa in my chili! Having said that, I have never been a big fan of plain chocolate ice cream (until now). It just seemed so... meh. Good, but... meh. You see, I like to take other flavors and use them as blank canvases to which I can add chocolate☺. A scoop of vanilla ice cream with chocolate sauce-- yes! And of course, I do stir it together to make chocolate soup ice cream. A scoop of coffee ice cream with chocolate chunks-- oh, yes! A scoop of tiramisù ice cream with a chocolate ripple-- come to mama!!
My youngest daughter, on the other hand, could eat double her weight in chocolate ice cream on a daily basis. A blood test might show that she has a river of melted chocolate running through her veins. Wanting to treat her after her first soccer win of the season, I whipped up a batch using a recipe from my ice cream bible. I knew she was going to love it, but what about me and my... mehs? Verdict-- this is hands down the BEST chocolate ice cream I have ever put in my mouth. I sound like a southerner when I say that, but it is true. I can't even begin to describe how creamy it is straight from the freezer. It might have something to do with the tablespoon of chocolate liqueur that I put in it☺. This is a little trick that I use for many ice cream recipes to keep them from freezing rock hard since home ice cream makers don't incorporate enough air in the ice cream like the commercial brands do. Of course, it is optional and the ice cream will still be great without the liqueur, but I do recommend it.
You know what might even be better than plain chocolate ice cream? Using chocolate ice cream as a blank canvas to add more chocolate-- whoo-hoo!
"Mommy, can I eat it now? Mommy, can I eat it NOW?!" A big thanks to my daughter Mabelle, who patiently waited to eat her ice cream while I snapped a picture or two.
Chocolate Ice Cream
makes about 1 quart (1 liter)
2 cups (500 ml) heavy cream3 Tablespoons (21 g) unsweetened Dutch-process cocoa powder
5 ounces (140 g) semisweet chocoalte, chopped
1 cup (250 ml) whole milk
3/4 cup (150 g) granulated sugar
1/8 teaspoon kosher salt
5 extra large egg yolks
1/2 teaspoon pure vanilla extract
1 Tablespoon Godiva or other chocolate liqueur (optional)
In a medium saucepan, warm 1 cup of the cream with the cocoa powder, whisking until thoroughly blended. 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. Stir in the remaining cup of cream. Pour the mixture through a fine mesh sieve set over a large bowl, scraping the saucepan as thoroughly as possible.
In the same saucepan, warm the milk, sugar, and salt. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly to temper the yolks. Pour the warmed egg yolk mixture back into the saucepan. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a fine mesh sieve and stir it into the the chocolate mixture, whisking until smooth. Stir in the vanilla and liqueur. Set over an ice bath and stir until cool. Refrigerate the mixture until thoroughly chilled, several hours or overnight. Freeze it in an ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Enjoy!
Source: Adapted from The Perfect Scoop by David Lebovitz