Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
October 10th, 2011

The Best Chocolate Ice Cream in the Universe

No matter how old I get, there is something comforting about ice cream. Something in its cool velvety creaminess that calms my very soul. A little melodramatic you say? Well, it does. And this chocolate ice cream is the epitome of comfort food. I don’t have chocolate ice cream very often. Its never the first flavour that I’ll choose when faced with an ice cream parlour full of options. Normally the vanilla raspberry, the pistachio or the creme brulee flavours get the first look in. But when I came across this recipe quite accidentally while browsing online, something about it spoke to me. It said ‘make me. you won’t regret it’.

Apart from the completed deliciousness of the finished product, the actual making of this ice cream is a divine process. The chocolatey mixture bubbling on the stove will fill your entire house will the blissful aroma of deep, rich, chocolate. It does this to such an extent, that the nice lady coming to pick up her birthday cake, will walk in, sniff, and goo ‘ooooohhhhh, what IS that gorgeous SMELL?’. Its true. It really happened.

 

So, being the rushed-off-my-feet self-employed mad workaholic that I am now, I neglected to take any photos of the making of the ice cream. I am sorry. Truly. Very. Please forgive me. So please settle for a few images of the finished product, and let me assure you that the making of this ice cream, is silly easy, and every sublime scoopful of it will make you smile and forget your worries for as long as it touches your tongue. I promise.

 

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Chocolate Ice Cream

Slightly adapted from David Lebovitz

You’ll notice this recipe doesn’t call for eggs, which makes it suitable for people who are avoiding eggs for various dietary reasons. For best results, sift the cocoa powder to remove any lumps and use good chocolate, one in the range of 55 to 70% cocoa solids.

What you will need: 

1 cup (250 ml) full cream milk
4 teaspoons cornflour
1 cup (250 ml) double cream
1 cup (250 ml) evaporated milk
2/3 cup (130 gr) sugar
1/3 cup (35 gr) good quality cocoa powder
3 ounces (85 gr) dark or milk chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1 generous shot of creme de cacao (dark or light)

What to do:

1. Mix a few tablespoons of the milk with the cornflour in a small bowl, until smooth.

2. In a large, heavy saucepan, heat the rest of the milk, cream, evaporated milk and sugar. When the mixture comes to a gentle boil, whisk in the cocoa powder, then let it cook at a modest boil for 4 minutes, whisking regularly.

3. After four minutes, whisk in the cornflour/milk mixture then continue to cook for one minute, whisking constantly, until slightly thickened.

4. Remove from heat and add the chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla and liqueur.

5. Transfer the ice cream mixture bowl then sit that bowl into a larger bowl filled with ice and a bit of water, and let sit until cool, then refrigerate until cold.

6. Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions.

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