About 
Hi there, I'm Rose. I love to cook food - and eat it. If you have any questions concerning any of my recipes, drop me a line at:
Contact:
rose [at] avocadobravado.net
|
Oh my God, it’s double chocolate ice cream! Oh, right in my kitchen.
Oh my God. Oh my God. What does it mean? Tell me. (Cries) Too much.
What’s so double about double chocolate ice cream? Why, I used twice the amount of chocolate, of course! Life has been a bit busy around here and as a result, I’ve ignored my ice cream maker for a good portion of the summer. When I finally got around to making a batch of ice cream a few days ago, I was looking to make something seriously decadent and rich. Cue in the double chocolate ice cream. This ice cream is intense, smooth, and velvety. You may be tempted, but don’t reduce the fat content, if you do the end result will be grainy and icy.
Double Chocolate Ice Cream
Print this recipe
6 oz chocolate (I used dark chocolate)
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup sugar
pinch salt
2 cups whole milk
6 egg yolks, lightly beaten
1 teaspoon vanilla
2 tablespoons brandy (optional)
Melt the chocolate in a double boiler. Alternatively, if you don’t have a double boiler, you can make your own by placing a heat-resistant metal bowl over a saucepan with boiling water. Once the chocolate has melted, carefully and slowly whisk in a cup of whipping cream, cocoa powder, sugar, and salt. Once the cocoa powder is fully incorporated into the mixture, slowly stir in two cups of milk. Keep the heat very low. Be careful to not bring the mixture to a boil and stir often.
In a large bowl, lightly beat 6 egg yolks together. Slowly add a couple ladlefuls of the hot milk and chocolate mixture to the eggs, stirring constantly. Pour the egg mixture into the saucepan, stirring constantly. Continue cooking until the mixture reads 160F on a thermometer. Remove from heat, stir in the remaining cup of heavy cream, vanilla, and brandy (if using). Pour the mixture into a large bowl, cover, and refrigerate for at least two hours.
Once the mixture has cooled, pour into your ice cream maker and churn according to the manufacturer’s instructions. Freeze a few hours before serving.
Try the recipe index for more ideas.
One of the best things about having an ice cream maker is that, well, you can make any sort of ice cream you like. I’ve made a few unusual flavors like peanut butter, Irish tea, and avocado and coconut, but I always find myself drawn to the classic flavors from my childhood. I had plans to make halva ice cream, though I ultimately chose to make mint chip instead. It’s one of Cory’s favorites, so I like seeing his eyes light up at the mere mention of mint chip ice cream. I used chocolate chips for this batch of ice cream, but feel free to chop up your favorite chocolate bar and use that instead. Also, another thing to keep in mind is that peppermint extract is strong. I once used a tablespoon of peppermint extract instead of a teaspoon, which made the ice cream virtually inedible, sort of like eating toothpaste. I suggest adding about 3/4 of a teaspoon to the custard and adding up to 1/4 teaspoon more, according to taste.
Mint Chip Ice Cream
Print this recipe
2 cups whole milk
pinch of salt
3/4 cup to 1 cup sugar
6 egg yolks, beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 teaspoon to 1 teaspoon peppermint extract
1 cup chocolate chips
Add milk, salt, and sugar to a medium-sized saucepan over medium-low heat. Stir occasionally, until the sugar has dissolved. Do not bring the milk to a boil.
Meanwhile, whisk together the egg yolks in a bowl. Slowly add a couple ladlefuls of the hot milk mixture to the egg yolks. Pour the egg mixture into the saucepan, stirring constantly. Continue cooking until the mixture reads 160F on a thermometer. Remove from heat, stir in the heavy cream, vanilla, and peppermint extract. Pour the mixture into a bowl, cover, and refrigerate for at least two hours.
Once the ice cream mixture has cooled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. After about 10-15 minutes of churning, add the chocolate chips. Freeze a few hours before serving.
Serves 4-8
Try the recipe index for more ideas.
“I made ice cream.” I announced to Cory the other night when he came home from work. His eyes lit up like a little kid’s, but when I told him I made buttermilk ice cream he was immediately skeptical. I know it sounds a bit weird, but it’s very much reminiscent of frozen yogurt and not at all strange. The sourness of the buttermilk certainly does not overwhelm the ice cream, since I only used a cup of buttermilk. I was worried that serving this just on its own would be a bit boring, so I made a simple strawberry sauce to go along with it. The ice cream turned out to be lovely on its own, though.
Buttermilk Ice Cream
Print this recipe
1 c whole milk
pinch salt
3/4 c sugar (I usually use about 1/3 c of sugar when making ice cream and that’s sweet enough for me)
6 egg yolks
1 c heavy cream
1 c buttermilk
1 teaspoon vanilla
2 T brandy (optional, adding alcohol to homemade ice cream prevents it from turning into a block of ice)
Strawberry sauce
2 T water
1 t sugar
8 oz strawberries, washed and halved
- Add milk, salt, and sugar to a medium sized saucepan over medium-low heat. Stir occasionally, until the sugar is dissolved. Do not boil!
- Meanwhile, whisk together six egg yolks in a bowl. Slowly add a half cup of milk to the bowl and whisk constantly until blended. Pour the egg mixture back into the saucepan, stirring constantly. Continue cooking until the mixture reads 160F on a thermometer. Stir in the heavy cream, buttermilk, vanilla, and brandy. Pour the mixture to a bowl. Cover and refrigerate for at least two hours.
- While the mixture is cooling in the refrigerator, prepare the strawberry sauce. Add two tablespoons of water and a teaspoon of sugar to a small saucepan. Stir until the sugar has dissolved and mix in strawberries. Cook on low heat for about 20-25 minutes, or until the strawberries begin to fall apart. Stir occasionally. Mash with a potato masher or the back of a spoon. Transfer to a bowl, cover, and refrigerate.
- Once the ice cream mixture has cooled, pour the mixture into your ice cream maker. Churn according to manufacturer’s instructions. Freeze a few hours before serving.
Serves 4-8, depending on your self-control.
Not quite what you had in mind? Try the recipe index.
I’m an only child. Whatever preconceived notions you have from that fact alone… well, they’re probably true. Growing up, I was spoiled – and to an extent, I still am. It wasn’t until I hit junior high that I realized my parents were working class and didn’t have an endless supply of money. After all, they got me just about everything I wanted! As a kid, I would hand my dad a long shopping list of things I wanted for Christmas and he would buy every single thing on it. Most gifts are pretty unmemorable now, I’m sure most of them were whatever disposable pop culture garbage I was into at the time. One of the best Christmas gifts I’ve ever received, though, is an ice cream maker. Since making my own ice cream, store bought ice cream tastes like an insult to ice cream everywhere. I usually make ice cream about once a month and for the last few months, I’ve been making classic childhood favorites – including this delicious chocolate chip ice cream.
Chocolate Chip Ice Cream
Print this recipe
2 c whole milk
pinch salt
3/4 c sugar (I usually use about 1/3 c sugar and that’s sweet enough for me)
4 egg yolks
2 C heavy cream
1 T vanilla
2 T brandy (optional, adding a little bit of alcohol to homemade ice cream helps prevent it from turning into a block of ice)
1 c chocolate chips, chopped
- Add milk, salt, and sugar to a medium saucepan over medium-low heat. Stir occasionally until sugar is dissolved. Do not boil!
- Meanwhile, whisk together four egg yolks in a small bowl. Slowly add about a half cup of milk to the bowl and whisk until blended. Pour the egg mixture back into the saucepan, stirring constantly. Continue cooking until the mixture reaches 175 F on a thermometer and the mixture coats the back of a spoon. Stir in heavy cream, vanilla, and brandy. Pour the mixture to a bowl and refrigerate for at least two hours.
- Pour the mixture into your ice cream maker churn according to manufacturer’s instructions (add the chocolate chips in the last few minutes of churning). Freeze a few hours before serving (and have fun licking off the spoon!).
Not quite what you had in mind? Check out the recipe index!
|
|
