29 June 2012

Chocolate Ice Cream

Chocolate Ice Cream / www.delightfulrepast.com

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 / www.delightfulrepast.com

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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Thomas "Sully" Sullivan said...

Once a week? What's wrong with breakfast, lunch and dinner? Ah, you meant once a DAY! Sure, I get that. A little restraint. Once a day. I can live with that. And espresso in the mix. Man, you are on a roll! So, so right about coffee kicking up the chocolate. Next thing you know you'll be rivaling Trader Joe's Coffee Blast ice cream, drunk melted from a Coke glass. As for my favorite flavor, did I mention Trader Joe's Coffee Blast ice cream, drunk melted from a Coke glass? And if you really want to enhance the effect, you have to hike deep into a forest reserve on a sweltering day with the temp over 100°, and your internal temperature rapidly exceeding that, and just before he prostration kicks in, you drop down on the shore of a lake, kick off your hiking boots and socks, and scrunch forward until you are sitting in the cool shallows, and THEN slowly sip down aforementioned TJ’s melted Coffee blast ice cream from a thermos (sorry Coke glass). 5 cleavers! Love your clever photo with the outline of the spoon in the chocolate sprinkles (Lawdy, I hope it’s chocolate sprinkles).

Jean | DelightfulRepast.com said...

I'm always so proud when I earn Five Cleavers from you, Sully! You'll be happy to know, too, that I keep double-strength coffee ice cubes in the freezer for culinary purposes.

Angie's Recipes said...

mmm...what a fantastic and perfect summer dessert. This looks extraordinarily creamy and smooth. Could it be the reason of using eggs here?

Jean | DelightfulRepast.com said...

Thanks, Angie! I am beginning to favor the recipes with eggs, though the ones without can be very smooth as well, once they've been out of the freezer about 15 minutes so you can scoop them.

MadSnapper said...

the ice cream looks delish and the photo is really really great

Jean | DelightfulRepast.com said...

Thanks! And, coming from you, the compliment on the photo is especially appreciated!

Bonnie said...

I love ice cream, frozen yogurt, gelato...anything creamy and cold is satisfy during these blazing southern summers. It looks like I may have to get my ice cream maker out.

Thank you so much for visiting Living Life. I hope you enjoy the gazpacho. Again, living in the south cold soups become the norm. Bonnie

Jean | DelightfulRepast.com said...

Thanks, Bonnie. Yes, do get your ice cream maker out and try this or maybe one of the uncooked kinds (see my recipes/reviews index page for all of them). Stay cool!

Yenta Mary said...

That ice cream just looks luscious and decadent ... sigh. And what a great photo, with the silhouette of the spoon!

Jean | DelightfulRepast.com said...

Mary, thank you. I'm glad you liked the photo too!

Charles said...

You'll find no complaints about a bit of fat from me. The world worries too much about fat content. A bit of fat in moderation is never a bad thing!

Lovely looking ice-cream Jean... I'm so jealous... want an ice-cream maker myself but can't really justify buying one right now... no space!

Jean | DelightfulRepast.com said...

I agree! I would rather have a small serving of a nice buttery or creamy dessert than an enormous portion (that has become the norm)of the phony version.

Jenny Woolf said...

Thank you for visiting my blog, and I am glad to have found yours. You are rather tempting me to get an ice cream maker. I got a bread maker recently and it's delightful to be able to make my own bread so easily. I was put off making ice cream before because it always turned out so hard.

Jean | DelightfulRepast.com said...

Jenny, thank you! Do let me know when you get one - you're going to have fun with it!

Richard Sheppard said...

Ok, you've convinced me to pull out the ice cream maker out of the garage and put it into the freezer! This being 4th of July week makes it the perfect time. I even have some Scharffen Berger powdered chocolate just waiting for some use!

Jean | DelightfulRepast.com said...

Oh good! I hope you like it as much as we do!

Catherine said...

Hello Jean,
Thanks for the chocolate ice cream recipe.
I'll create one for sure, my kids are gonna like it :)
If you don't mind, can you submit your chocolate ice cream photo in http://www.foodporn.net ?
It's a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

Jean | DelightfulRepast.com said...

Thanks, Catherine! I'll look into it.

Anonymous said...

That photo is SO clever. I love it! And I'm going to check back for the fat free frozen yogurt and hope I stick with that, rather than making the regular ice cream - at least until I get rid of the five pounds I gained from thinking that 'if a few mixed nuts are good for you, then several mixed nuts must be even better!!' I'm eschewing mixed nuts
altogether right now and hope not to be chewing them in the near future.

Saving your recipe for a treat...later.
Thanks, Jean. :-)
Judy a.k.a Lionel's mom

Jean | DelightfulRepast.com said...

Judy, thank you! Don't you just love it when you can work a word like 'eschewing' into the conversation?!

Susan J Meyerott, M.S. said...

Don't know how this one slipped past me. I love your ice cream recipes!

Don't have any Kahlua--but will pick some up. My favorite ice cream recipe so far is the Egg Nog Ice Cream---but who knows? This may top it!

Thanks, Jean!

Jean | DelightfulRepast.com said...

Sue, thank you so much! I'm so glad you like my recipes. The eggnog is my favorite ice cream, but then I'm not a real chocolate fan, unlike most women. (I hate to shop, too. Guess I'm just not normal!)

Unknown said...

Could I make this recipe in my cuisinart 100?

Jean | DelightfulRepast.com said...

Of course!

Stewart said...

I laughed when I realized you use 2% milk and add heavy cream!!! So I guess I could just use my herdshare raw milk with it’s amazing cream on top! ~ Pegi

Jean | DelightfulRepast.com said...

Yes, you could, Pegi! :D I hadn't thought of how funny that might look. One could use regular milk anyplace on the blog where I've listed 2%--I just never buy anything but 2% because on those rare occasions when I put milk in my tea it *must* be 2%, regular milk is too creamy for tea.