¿Intensely chocolate ice cream recipe?
It's my daughter's b-day tomorrow. I'm making a Turkish Orange Cake http://chocolateandzucchini.com/forum...
I'd like a knock-your-socks-off chocolate ice cream to accompany it. Any recipes? I can go to Ben & Jerry's book and use premium chocolate but I thought someone here would have a great recipe that comes with a personal rec.
Thanks in advance.
Oh, man, do I ever! Recently made "Chocolate Gelato No. 2" from Traveler's Lunchbox and it's definitely a knock-your-socks-off concoction. Highly recommend. I'll post both the recipe (because it's a long article) and the link if you'd like to read the whole shebang.
CHOCOLATE GELATO NO. 2
Source (adapted): www.epicurious.com
Yield: about 1 quart.
2 ounces fine-quality bittersweet chocolate (not unsweetened
)1 1/2 cups whole milk
1 cup evaporated milk
3/4 cup + 2 tablespoons superfine granulated sugar
1 cup unsweetened cocoa powder, sifted (Dutch-process or regular, it's your choice)
4 large egg yolks
Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, evaporated milk, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth. Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks, remaining sugar and salt until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 160°F (I usually just do this by instinct - just don't let it boil!). Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold. Freeze custard in an ice-cream maker (or else just place in freezer). Transfer to an airtight container and put in freezer to harden for several hours.
by the way, Keller's recipe is similar to the gelato post, just switch evap milk with heavy cream, use 6 eggs, pure chocolate (no cocoa--rather about 7 ozs bittersweat choc) and 50-50 cream/milk ( 2 cups each). Also, don't add the chocolate to the custard to cook, rather after the custard is done, pour it over the choc and then mix.