My Culinary Trial Room

Sunday, December 28, 2014

Chocolate Icecream | A David Leobitz recipe

Come on guys, lets take a break and chill out. And what best way than icecream. I wanted to take a break from the cookies but wanted to keep up with the season of sweetness and indulgence and this chocolate icecream is just right. Something about winter and chillness makes me have icecreams. And when it is chocolate, I have to go for it.
I have become a firm believer of "you taste what you add" after having this icecream. I used Ghiradelli chocolate and that is what tasted in every bite. Its rich, its smooth, its creamy and it is absolutely chocolate-y. So I strongly urge you to use the best quality chocolate that you can lay hands on.

~*What U Need*~
Heavy cream - 1 cup
Cocoa powder - 2 tbsp
Semisweet chocolate - 70 g, I used Ghiradelli
Whole milk - 1/2 cup
Sugar - 6 tbsp
Medium egg yolks - 3
Vanilla extract - 1/4 tsp

How I Made it:
Warm 1/2 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. 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. Then stir in the remaining 1/2 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or whisk the mixture every 1 hour to remove the ice crystals for 3hours and then freeze overnight.