So it's been hot and humid and disgusting. The perfect time for some ice cream. I was poking around looking for my usual vanilla recipe, which I still didn't find, and decided on chocolate instead. This was an interesting recipe because it used some whole eggs and you know how I hate having odd whites or yolks! Even though this had one left over yolk, I decided to give it a try.
Double Chocolate Ice Cream (adapted from Cuisinart Ice Cream Instruction Booklet - yeah I know who would think??)
1 1/3 c half and half
1 1/3 c heavy cream
1 vanilla bean
3/4 c sugar
3/4 c cocoa
2 eggs
1 egg yolk
1 t vanilla
1 t chocolate extract (optional)
8 oz bittersweet chocolate, chopped
In a medium saucepan combine half and half, heavy cream and split vanilla bean. Heat over medium low flame until about 160.
Meanwhile combine sugar, cocoa, eggs and yolk in a mixer. Mix until combined (it will be thick). With the mixer on low, slowly pour 1 c of heated cream mixture and mix until incorporated.
Pour this mixture back into the saucepan and add chocolate. Heat over low heat, stirring constantly, until it thickens and is heated to about 160. Add vanilla and chocolate extract. Scrape vanilla seeds from bean. Pour mixture through a fine mesh strainer into a metal bowl. Place bowl in ice bath. Let cool. Refrigerate for a few hours (ideally overnight). Prepare ice cream according to ice cream maker directions.
So how chocolately was this - totally! I used the cocoa powder that I got in Peru. I also found some Swiss chocolate hanging around. I felt I was doing very good things for international relations with this ice cream.
I'm not sure what the whole eggs did - I think it did contribute to the richness in a different way than all yolks do. I think I would use whole eggs again and not just because I don't like having the left over whites.
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| Sorry if it looks a little melty - it's been hot |
Double Chocolate Ice Cream (adapted from Cuisinart Ice Cream Instruction Booklet - yeah I know who would think??)
1 1/3 c half and half
1 1/3 c heavy cream
1 vanilla bean
3/4 c sugar
3/4 c cocoa
2 eggs
1 egg yolk
1 t vanilla
1 t chocolate extract (optional)
8 oz bittersweet chocolate, chopped
In a medium saucepan combine half and half, heavy cream and split vanilla bean. Heat over medium low flame until about 160.
Meanwhile combine sugar, cocoa, eggs and yolk in a mixer. Mix until combined (it will be thick). With the mixer on low, slowly pour 1 c of heated cream mixture and mix until incorporated.
Pour this mixture back into the saucepan and add chocolate. Heat over low heat, stirring constantly, until it thickens and is heated to about 160. Add vanilla and chocolate extract. Scrape vanilla seeds from bean. Pour mixture through a fine mesh strainer into a metal bowl. Place bowl in ice bath. Let cool. Refrigerate for a few hours (ideally overnight). Prepare ice cream according to ice cream maker directions.
So how chocolately was this - totally! I used the cocoa powder that I got in Peru. I also found some Swiss chocolate hanging around. I felt I was doing very good things for international relations with this ice cream.
I'm not sure what the whole eggs did - I think it did contribute to the richness in a different way than all yolks do. I think I would use whole eggs again and not just because I don't like having the left over whites.
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