Chocolate Ice Cream ..

by Maryam on September 2, 2010

Icecreamology “science of making ice cream” is a complete branch in the making food education. Thus it is the most delightful thing to do in kitchen! In my case, eating ice cream is something irresistible and it is indeed a heavenly experience you want to repeat again and again!

When I made my first homemade ice cream I notice couple of things! The first observation was >> my ice cream maker is NOT working !! or it seemed to be .. I followed the manufacturer’s instructions step by step and did exactly what it told me to get a perfect ice cream. However, the result was a big failure! At the beginning I thought that there was a problem with the recipe I’ve selected.

That’s why I decided to redo the experience with another ice cream recipe, but this time with a five star recipe. Again, I faced the same problem .. the ice cream maker didn’t do it’s job! This was very disappointing ; since I did all the steps exactly as mentioned.

I knew that I’m doing something wrong, though I don’t know what exactly .. I decided to search for reviews and comments on my ice cream maker brand and model number >> Surprisingly, I found the rating for this ice cream maker is mostly five out of five !! Well, after my experience with it I didn’t expect this high rating.

Then I found what I’m searching for .. one of the people who left five star rating for this ice cream maker mentioned that the ice cream maker bowl should be placed in the the freezer at least 24 hours before using it! I thought ” why didn’t the user manual mention that?” yeah, it is an important tip for a beginner like me!

The second observation was after solving the pre-freezing problem. My ice cream freezed harder than what I buy from store? When I read The Perfect Scoop by David Lebovitz. I found the answer for this question.

” Commercial ice creams are made in high-speed machines, which are able to whip extra air (called overrun) into the ice cream” I found this is sensible! However, David mentioned another interesting information “the ice cream you make at home will have less air and is invariably denser (but tastier) than what you buy in the store”.

Chocolate Ice Cream ..

A five star rated recipe; adapted from foodnetwork.com. Yields to 1 1/2 quarts.

Shopping List

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract

Making the Chocolate Ice Cream

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup

1 cup half-and-half

Using a large saucepan, combine the cocoa powder along with 1 cup of the half-and-half over medium heat and whisk to combine.

1 cup heavy cream

2 cup half-and-half

Add the remaining half-and-half and the heavy cream to the mixture. Bring the chocolate mixture just to a simmer, stir occasionally, and remove from the heat before boiling.

8 large egg yolks

9 ounces sugar

Using a large mixing bowl, whisk all egg yolks togther until they lighten in color. Gradually add the sugar and whisk again to combine.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

2 teaspoons pure vanilla extract Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
















enjoy with love,

Maryam

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{ 6 comments… read them below or add one }

The Chocolate Priestess September 3, 2010 at 2:30 am

It sounds yummy and yes, I learned with a not very good ice cream maker that ice is very important to the process of making ice cream.

Maryam September 3, 2010 at 10:47 am

Dear The Chocolate Priestess, sometimes we have to learn the hard way, but at least we are learning !!

Paula September 3, 2010 at 12:49 pm

I`m a chocoholic so I think that`s something for me :)

lindentea September 3, 2010 at 2:55 pm

Maryam, the ice cream looks so yummy! It’s an especially hot and humid day here in Montreal, so nothing better than ice cream. Thank you for all the valuable information your shared with us.

Mika September 3, 2010 at 7:15 pm

I don’t have an ice cream maker, but i’d like to buy one…which ice cream maker have you?

Maryam September 3, 2010 at 8:42 pm

Dear Mika, my ice cream maker is Kenwood IM250

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