Chocoholics - MAKE THIS ICE CREAM!
- biondanonima Jul 11, 2011 06:55 PM
Just wanted to call your attention to an ice cream recipe from the latest Bon Appetit:
The recipe caught my eye because of the unusual technique of making a custard and then whisking in a stovetop caramel before chilling. I followed the recipe to a T, with one accidental change - I cooked the custard to 175 before adding the melted chocolate instead of after - but I don't think it made a difference in the finished product. I used half Callebaut 60%, half fancy German 80%, and (unfortunately) Hershey's cocoa - next time I will upgrade the cocoa powder. Oh, I also added just a teeny pinch of salt.
Anyway, they call it "chocolate ice cream," but it is like no other chocolate ice cream I've ever had - "frozen chocolate truffle" might be a more accurate description. I just ran it through the cheapo Cuisinart ice cream maker tonight and I'm letting it firm up now, but I can already tell the texture is going to be sublime. It's easily the best ice cream I've ever made at home, with a velvety texture, closer to gelato than anything else I've ever made. SUPER intense chocolate flavor. Can't wait to try infusing it with mint, orange or anything else that goes with chocolate. Truly fabulous. MAKE IT!!!!!!!!!!!!!!!!!!!!!
You are the second person I've heard just rave about this, including the chocolate truffle descriptor, even aside from Epicurious reviews. I'll definitely make it sometime.
"Freeze for 3 days before eating".
Are they serious? A chocoholic cannot wait that long !
Must try it.
One thing I find unusual is that you have to heat the milk and cocoa till it begins to boil. I always thought that boiling and cocoa/chocolate did not go together. I think I would bring the milk to the boil, then whisk it into the cocoa.
Boiling didn't affect the cocoa negatively in my experience. Regarding the custard, as I said, I accidentally cooked it before mixing it with the melted chocolate instead of after as the recipe called for, but I think that actually may have made it easier to deal with. Once I mixed it with the melted chocolate, it got very, very thick, and I imagine I might have had a difficult time determining when it was at the proper consistency if I'd tried to cook it with the melted chocolate added. I assume it would have made the custard more scorch-prone, too.
As for the 3 day wait - we'll see if I make it! I must say the ice cream was delicious straight from the Cuisinart and even more delicious after a couple of hours in the freezer, so hopefully it will be phenomenal after three days. The recipe makes a good amount and it's very rich, so there's plenty for me to do taste tests every day to determine when nirvana has been reached!
Day 1 update: Now that the ice cream is completely frozen it's a bit too hard for my taste, although it seems to melt fairly fast (could be due to the 95 degree temps here today). I would let it sit for 10-15 mins at room temp if I were going to serve a full serving, but I just wanted to taste a spoonful. My husband said "how is that ice cream? It tastes like frozen ganache!" Sooooooooooooooooooo chocolaty. Will let you know how it tastes on day 2 tomorrow!
Day 2 update: Tastes the same as day 1. Still delicious, but no changes. I wonder if the 3-day waiting period is just to make sure that it's fully firmed up when you eat it.
Day 3 update - ice cream still awesome, but no more awesome than day 1, I don't think! In other words: never fear, chocoholics - you don't have to wait 3 days to eat it!