Friday, February 13, 2009

Double Chocolate Ice Cream: Dark Side Lover!

I really love dark chocolate, 60%-85% of cocoa mass is my favorite. So I tested this recipe with the 70% chocolate, and the result is DELICIOUS! If you remember the basic recipe is coming from September 2008, Chicken Farm Bakers’ Project #2: White Chocolate Ice Cream with White Chocolate and Nougat Chunks. After making that ice cream, I think of the dark chocolate, actually I love dark chocolate than the white one (but my customer(or my sister, haha), she really love white chocolate).
The taste of the ice cream is up to the taste of the chocolate, so beware if you using the deep dark one, it can be too bitter for some people (but I don't have that problem, ^ ^, and I think if you like very dark chocolate, 60%-85% of cocoa mass up, you won't have that problem too).
So, use the chocolate that you like, especially the one that you love to eat on its own, and this ice cream will be your favorite too.


Double Chocolate Ice Cream: Dark Side Lover!



80 g

Dark chocolate, Chopped

3

Egg Yolks

50 g

Sugar

¼ teaspoon

Sea salt

1 cup/250 ml

Milk

1 cup/ 250 ml

heavy (whipping) cream

50 g

Dark chocolate, chopped




In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.

Whisk in the chocolate until it is completely melted.


Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.


Note: You can speed up the churning process by put the custard into the freezer for 1 hour before churning.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. Fold the dark chocolate chunks into the ice cream and freeze until scoop able.

Double Chocolate Ice Cream: Dark Side Lover!

5 comments:

FAD Mom said...

hi daily delicious,
coincidentally i made ice cream two days ago, using coconut cream. wanted to try chocolate and today i saw yours!.. nice i would love to try it. hey have you tried whipping the cream like i did in mine. this way need no ice cream maker.

i've not tried using my ice cream maker and it's still brand new after 3 yrs!

Elinluv said...

Hi Pook,
Thanks for this mouth-watering ices. Have put it to my To-Do List :)

Anonymous said...

Hi,

the recipe stated 2 times of "Dark chocolate, Chopped". is it correct?

dailydelicious said...

80g of chocolate is for the ice cream base, the other 50g is used as chocolate chunks in the ice cream.

Industry Reports said...

Beautiful Blog..very nice recipe of dark chocolate ice cream is provided here..I can't wait to try out this..
Thanks for sharing..

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