I finally used my new Cuisinart ice cream maker and made chocolate custard ice cream!

H

heather_in_sf

Well-known member
My sister helped, as she is my resident ice cream expert. It was so much fun, I wrote a post about it.

So here's my recipe:

HEATHER’S FIRST CHOCOLATE CUSTARD ICE CREAM

2 cups half and half

1 tsp vanilla paste

4 oz 100% cacao mass (I used a combination of Claudio Corralo and a Venezuelan bar)

a pinch of Kosher salt

3 large egg yolks (or 2 jumbo yolks) beaten slightly

1 tsp flour

a mounded 1/3 c sugar

1 T espresso or strong coffee

2 T creme de cacao liqueur

1 c heavy whipping cream

Heat the half and half in a sauce pan over medium heat until scalded. The cream is scalded properly when there is a rim of bubbles around the edge of the pan. Stir in the chocolate, broken into pieces, and the vanilla paste and stir until the chocolate is melted.

In a small bowl mix the yolks, sugar, flour and salt and mix well. Whisk into hot milk in dribbles and mix well. Over low heat cook the custard until it is very thick and coats the back of the spoon.

Strain into a metal or glass bowl and chill well. I pressed a piece of waxed paper onto the surface of the custard to prevent a skin from forming.

When you are ready to churn the ice cream, gently mix the whipping cream, espresso and liqueur into the custard base and mix well.

Freeze per the directions of the machine.

Harden or cure the ice cream in the freezer overnight or for 3 hours minimum. Allow to soften for 30 minutes before serving.

Makes 1 1/2 pints

http://heatherinsf.wordpress.com/2010/09/03/naughty-but-nice/

 
Can we start a thread (or can you point me to one) about your favorite ice cream recipes?

I have five peaches that I want to make into ice cream today or tomorrow - whoo hoo!

 
My favorite Ice Cream recipe: Chocolate Ganache Ice Cream

CHOCOLATE GANACHE ICE CREAM

***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.

I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).

INGREDIENTS:

6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar

DIRECTIONS:

Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.

Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.

Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.

Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.

Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. (I heat to about 180 F). Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).

Refrigerate custard until chilled before churning into ice cream. (I chill overnight).

Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.

Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.

Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.

From "Baking From My Home To Yours" - Dorie Greenspan

 
Another great recipe: Chocolate Gelato

CHOCOLATE GELATO

INGREDIENTS:

1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly

DIRECTIONS:

*(My note: Use caution when dipping hot pan into ice water).

In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.

In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined.

Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat.

Cool custard completely and freeze in an ice-cream maker according to manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).

Gelato will keep in the freezer for one week.

Makes about 3 cups (1 1/2 pints).

Hotel Cipriani, Venice

http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183

 
Vietnamese Coffee Ice Cream

VIETNAMESE COFFEE ICE CREAM

This was too sweet for me, so I added about 1 1/4 tsp instant espresso. Also, I reduced the ingredient amounts to accommodate the standard 14 oz can of sweetened condensed milk, as noted in parentheses.

INGREDIENTS:

1 1/2 cups sweetened condensed milk (I used 14 oz/1 1/4 cups)
1 1/2 cups brewed espresso or very strongly brewed coffee (I used 1 1/4 cups brewed espresso)
1/2 cup half and half (I used 6 Tbsp plus 2 tsp)
Big pinch of finely ground dark roast coffee (I used about 1 1/4 tsp instant espresso and dissolved it in the brewed espresso)

DIRECTIONS:

Whisk together the condensed milk, espresso, half and half, and ground coffee. Chill mixture thoroughly, then freeze in your ice cream maker according to the mfg. directions.

From David Lebovitz, "The Perfect Scoop"

 
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