Tuesday, August 25, 2009

Holy Cow

I mean Holy Cow in the literal sense. The cow is a holy beast for producing such wonderful things such as milk and cream. I am sharing with you today the most creamy, chocolatey, divine ice cream I have ever tasted. And to think it all started with some milk and cream. Oh yeah, and some chocolate, sugar, eggs and vanilla.

I'm not going to say this was the simplest ice cream I've ever made, because it wasn't. The vanilla ice milk I make for The Husband would fit into that category as it involves no cooking whatsoever. But this...... it was worth every one of the bowls, pans, and measuring cups I had to use to make it. I'm not trying to dissuade you from trying it dear readers. Just know that if you do, you must start it the day before you want to serve it as the custard base must chill overnight to be most effective. So go dust your ice cream freezer off from the top shelf, stick it in the freezer overnight and make the custard and put it in the fridge until tomorrow. Then throw it in the ice cream maker and in 20-30 minutes you will be licking the dasher like a five year old as I was and enjoying every minute of it!

Chocolate Ice Cream
Adapted from The Perfect Scoop by David Lebovitz

Ingredients:
2 cups heavy cream, divided
3 Tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semi-sweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract


Directions:
Place a medium saucepan over low heat. Add 1 cup of the cream and the cocoa powder into the pan. Whisk mixture briskly to combine, and bring to a boil. Once liquid is boiling immediately reduce the heat to a steady simmer, and whisk constantly for about 30 seconds. Turn off the heat and remove pan from the burner. Add the chopped chocolate into the liquid and stir until it is melted and smooth. Next, add in the remaining 1 cup of cream and stir to combine. Transfer all of the liquid into a medium bowl, and place a fine mesh strainer on top of the bowl. Set bowl aside and make the custard.

Return the medium saucepan to the stove over low heat. Add the milk, sugar, and salt into the saucepan. Heat gently until the mixture begins to steam but not bubble. While the liquid is warming, in a separate medium bowl whisk the egg yolks together. Once the liquid is warmed, slowly pour it into the egg yolks, whisking constantly to prevent the eggs from scrambling. Once the liquid and eggs are well combined, scrape the mixture back into the pan. Place the pan over a medium heat, and stir constantly. Be sure to scrape the bottom and sides of the pan while you stir. Once the custard has thickened to the point that it coats the back of your spoon, remove it from the heat.Pour the custard through the strainer into the medium bowl of chocolate liquid. When fully combined, stir well and add in the vanilla. Place the medium bowl of liquid in a larger bowl partially filled with ice water to cool quickly. Stir occasionally until the mixture has cooled enough to be transferred into the fridge. Press a layer of plastic wrap on top of the liquid to cover and prevent a skin from forming on the top of the custard. Place the bowl in the fridge and chill for at least 3 hours, preferably overnight. Once the mixture is chilled, transfer to your ice cream maker. If you find that the custard is too thick to pour, give it a stiff whisk or two to thin it out and then place it in the ice cream maker and freeze according to the manufacturer's directions.

1 comment:

A Feast for the Eyes said...

Holy cow! Another great recipe from this book. I bought the book, too, and I have to say that egg custard based ice cream really rocks! I can't wait to try this one. Yummy!