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ISO: ISO Traca - I found out what the problem is - it's my ice cream maker! I just tried to make the
- Thread starter meryl
- Start date
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Hi Traca, Happy Belated Birthday! Here's my favorite bittersweet chocolate ice cream recipe so far:
{Alice Medrich's Bittersweet Chocolate Ice Cream is also very good, but the texture of this one is much creamier, and I definitely prefer it (even though Dorie left out an important step, as I'd mentioned before. *(see my note after the title). I add a little vanilla extract, as also noted below, and it definitely adds a roundness to the taste - much better with it}.
Needless to say, let me know how it turns out!
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. 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
{Alice Medrich's Bittersweet Chocolate Ice Cream is also very good, but the texture of this one is much creamier, and I definitely prefer it (even though Dorie left out an important step, as I'd mentioned before. *(see my note after the title). I add a little vanilla extract, as also noted below, and it definitely adds a roundness to the taste - much better with it}.
Needless to say, let me know how it turns out!
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. 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