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¿Intensely chocolate ice cream recipe?

r
rainey Feb 27, 2009 08:42 AM

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.

  1. r
    rainey Feb 27, 2009 04:06 PM

    Thanks, you guys!

    1. h
      hankstramm Feb 27, 2009 09:25 AM

      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.

      1. h
        hankstramm Feb 27, 2009 09:18 AM

        If you have Keller's Bouchon, there's a great one. It is essentially a chocolate custard, chilled then churned.

        1. kattyeyes Feb 27, 2009 09:09 AM

          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
          pinch salt

          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.

          http://www.travelerslunchbox.com/jour...

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