Tuesday, 3 January 2012
Recipe: The Best Chocolate Ice Cream...
...bar none. According to the Technical Department, at any rate - and he considers himself something of an aficionado.Neither too bitter nor too sweet, with a velvet texture, and an undertone of vanilla which kicks the whole thing up a very definite notch.
I found the recipe, several years ago, buried deep within the pages of a volume called 'Chocolate Passion', where it formed merely a part of an elaborate and overly-constructed dessert. The rest of the dish left me cold - as did much of the rest of the book, in fact, with a lot of illustrations of rather indigestible chocolate concoctions that sat heavy on the stomach just from their photographs! Following Nico Ladenis' philosophy that the purchase price of any recipe book is justified by the discovery in its pages of only one recipe that enters your repertoire, though, I don't begrudge a cent spent on this one. Try it and you'll see what I mean.
For five servings:
Ingredients: 5 medium egg yolks; half a cup of sugar; generous pinch of salt; one and a quarter cups of cream; 1 cup of milk; 6 ounces of dark chocolate (coarsely chopped if in one piece; I generally use small chocolate buttons); 4 teaspoons of vanilla extract.
1. Heat the milk and cream in a bain-marie or simmertopf, along with all but two tablespoons of the sugar, and the pinch of salt.
2. In a bowl, beat the egg yolks with the remaining sugar, until they are pale yellow in colour and leave a tail behind the whisk.
3. Add the liquid to the egg yolks, mix together thoroughly, and then return the combined mixture to the simmertopf. Cook over medium heat for about five minutes, until the mixture it has visibly thickened and will coat the back of a spoon.
4. Turn off the heat, add all of the chcolate and let it stand for 30 seconds before whisking the chocolate into the custard.
5. Remove the chocolate custard to a bowl, and whisk in the vanilla extract. Allow the mixture to cool completely, stirring from time to time, before churning it in your ice cream machine, and then freezing.
If the ice cream has been in the freezer for more than a couple of hours, remember to put it in the fridge to defrost slightly for about half an hour before you want to serve it.
Labels: Recipes: Dessert
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OK, bring this chocolate ice cream for dessert on Friday instead of pud.
Sadly, not possible. By the time we've dropped the four-footeds off en route, and then gone the overland route, the ice cream would be nothing more than a puddle. Maybe another vacherin could be arranged from Amsterdam, instead?
This chocolate ice cream has truly a deep and rich chocolate flavor. Its silky smooth texture comes from making the ice cream with a custard base. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. Thanks a lot.
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