29 June 2012
Not that I haven't been making ice cream year round since I got an ice cream maker, but now that summer is here I'll be making it at least once a week. Developing ice cream recipes is such a lot of fun. Even if I don't get it exactly right the first time, how bad can a "bad" batch of ice cream be?! Homemade chocolate ice cream is my favorite form of chocolate, and this one is fabulous!
If you want something with no fat whatsoever, make my chocolate frozen yogurt. But if you don't mind a little fat, try my chocolate ice cream. If you don't want to use Kahlua, dissolve a half teaspoon or so of espresso powder in a little hot water and use that instead. That little dash of coffee really kicks up the chocolate flavor.
Unlike many, or even most, homemade ice creams, this one is scoopable right out of the freezer. And it has the superb flavor and mouthfeel of a super-premium store-bought ice cream. What is your favorite ice cream flavor?
Chocolate Ice Cream
(Makes about 5 cups)
1 1/2 cups organic milk (I use 2%)
1/2 to 2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups heavy cream, divided
3 large organic egg yolks
2 tablespoons Kahlua, optional
1 teaspoon vanilla extract
1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.
2 While milk is heating, in 1.5-quart bowl whisk together sugar, cocoa, cornstarch and salt. Whisk in 3/4 cup of the cream and the yolks until mixture is smooth.
3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium heat, stir constantly and cook until the mixture thickens and registers 170 degrees on instant-read thermometer, about 5 minutes; do not boil.
4 Strain into 2-quart bowl (I use a 2-quart glass measure to make pouring into the machine easier). Do not reuse the bowl that held the raw eggs. Whisk in Kahlua, vanilla extract and remaining 3/4 cup cream. Cover and refrigerate until well chilled, at least 8 hours or overnight.
5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.
6 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.
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