Wednesday, October 31, 2007

Super Dark Chocolate Ice Cream

I like to eat ice cream but my ice creams have to be lightly sweet so I usually make them myself. Even the texture is not as light as commercial one but the taste is better and I can put everything that I like in my ice cream. Making ice cream by yourself is not difficult; even you don’t have the machine (but accept the truth that it’s only easier to watch the machine working than churning by hand every hour). So, what about the chocolate ice cream for everyday? The one that not a plain chocolate but a full flavors without the bitterness. If you’re the chocolate lover, this is the one for you. With both power from the cocoa powder and unsweetened chocolate and little sweetness from the condensed milk, the ice cream is chocolate shock without bitterness.


Super Dark Chocolate Ice Cream
Make about 750 ml
Condensed milk ¼ C
Heavy Cream (43% fat content) 1¾ C
Unsweetened Dutch-process cocoa powder 3 Tbsp
Sugar ½ C
Salt ⅛ Tsp
Unsweetened chocolate, chopped 3 oz
Whole milk ½ C
Vanilla extract ½ Tsp

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, let it comes to full rolling boil (it will start to foam up). Remove from the heat, whisk in the unsweetened chocolate until it’s melted (it won’t melt completely, a small little bit will remain). Whisk in the milk, condensed milk and vanilla. Pour the mixture into a blender (this is a very good trick from David because all the mixture will be very smooth and unsweetened chocolate will completely melt), and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator (but I suggest put the mixture in the ice bath first, it’s speed up the chilling time), then freeze it in your ice cream maker according to the manufacturer’s instructions.

5 comments:

SB said...

Hi

I chance upon your blog and I am very very impressed with your talent!

For this ice cream recipe, can we make it without ice cream maker?

For heavy cream - is it ok to use those with 35% fat?

SB

dailydelicious said...

HI, SB
Yes you can use 35% fat, the texture of the ice cream will be tighter a little bit.
You can make without ice cream maker, just put the base in the freezer and beat it with hand mixer or fork every 1-2 hours.
You will have to do it 3-4 times until the texture is smooth. ^_^

Blessed Homemaker said...

Hi,
I made this but I skipped the blending step which I think is a mistake. Also, the ice cream is too bitter for my children so I had to add more more cream (I used non-dairy whipping cream) and that diluted the chocolate. Will attempt to try this recipe again using dairy whipping cream and probably reduce the cocoa powder and bittersweet chocolate.

Thanks for sharing this recipe. Though I prefer bittersweet chocolate ice cream, I can't give this to my kids.

Michelle said...

Hi! Is there anyway to substitute the use of blender for this recipe?

dailydelicious said...

You can use food processor to blend all the ingredients together instead of the bleander.

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