I found this recipe on David Lebovitz blog. It was so amazing. My husband and I found it to be perhaps the best chocolate ice cream ever made. It was so tasty that just a week later I tried to make it into Buttered Pecan. That didn't work out as well because I put too much rum in that one.
This recipe has one single flaw, which is that it gets pretty hard in the freezer after the first serving. My home machine simply can't pump enough air into it. My thoughts on this are to either just make single serving batches or save up for the pricey $1300 machine that David recommends.
2 ounces unsweetened chocolate, very finely chopped
1/3 cup unsweetened cocoa powder (I used 70%)
1 1/2 cup heavy cream
1 1/2 cup milk
5 large egg yolks
pinch of salt
1. In a large bowl, melt the chocolate in the microwave then mix in the agave nectar. Set aside.
2. In a medium saucepan, add 3/4 cup each of milk and heavy cream and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining heavy cream and milk to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm cream into the yolks whisking to temper, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees.
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill overnight in the refrigerator; then freeze in your machine
Adapted from here
This recipe has one single flaw, which is that it gets pretty hard in the freezer after the first serving. My home machine simply can't pump enough air into it. My thoughts on this are to either just make single serving batches or save up for the pricey $1300 machine that David recommends.
Agave-Sweetened Chocolate Ice Cream
10 tablespoons agave nectar2 ounces unsweetened chocolate, very finely chopped
1/3 cup unsweetened cocoa powder (I used 70%)
1 1/2 cup heavy cream
1 1/2 cup milk
5 large egg yolks
pinch of salt
1. In a large bowl, melt the chocolate in the microwave then mix in the agave nectar. Set aside.
2. In a medium saucepan, add 3/4 cup each of milk and heavy cream and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining heavy cream and milk to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm cream into the yolks whisking to temper, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees.
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill overnight in the refrigerator; then freeze in your machine
Adapted from here
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