Chocolate Ice Cream
I apologize for giving you all another ice cream post right after the CCC dough ice cream, but I made a Chocolate Ice Cream a while ago and have been debating on whether I should blog about it since I didn’t like it and didn’t like the photos of the ice cream due to the low light.
Anyway, I thought that this chocolate ice cream was going to be so good. It was full of Callebaut milk and semi-sweet chocolate, cream, egg yolks, vanilla, and milk. What could be wrong? For some reason, the taste of this chocolate ice cream was flat. I wouldn’t normally blog about a recipe that I didn’t like, but I did for two reasons:
- To show off the new knife I got for my birthday!!! Woot! Thanks, mom!!
- To ask you all what I could do to this chocolate ice cream recipe to make it taste better.
It yielded only a little, which I’m now happy about. Once I perfect this recipe, I will double it to get a normal amount of chocolate ice cream. So, I’m opening the floor to you all for ideas. Help! I want to love this recipe haha. It’s full of good chocolate!
In the meantime, try my favorite ice cream recipes! Vanilla bean, vanilla bean with brown sugar, espresso, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!
*UPDATE* Here are the adaptations I’ll make: I think I’ll use espresso powder b/c I try to use it in all of my chocolate recipes. I’ll also added vanilla extract.
Milk Chocolate Ice Cream
adapted from Ice Cream!
1 cup (250ml) whole milk
2 large egg yolks (I accidentally used 3)
1/4 cup (50g) extra-fine sugar (just grind sugar in a food processor; I reduced the amount of sugar b/c of the semi-sweet chocolate, then I added more sugar (total 1/4) b/c it wasn’t sweet enough for me)
3 1/2 oz (100g) good-quality milk chocolate, chopped (I used Callebaut)
1 3/4 oz (50g) bittersweet chocolate (I used semi-sweet b/c I don’t like bittersweet)
1-2 Tbsp espresso powder
2/3 cup (150ml) heavy cream
1 tsp vanilla extract
Place the milk in a medium saucepan, and heat gently to near-boiling point. Beat the egg yolks and sugar in a heatproof bowl, using a regular or electric whisk, until thick and pale. Gradually beat the milk into the egg mixture.
Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. Remove the bowl from the heat, and stir in the chocolate pieces, stirring until smooth. Allow the custard to cool completely. Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming, and refrigerate for 4 hours or overnight (I did the latter).
Once cool, stir in the cream, and churn in an ice cream maker, according to the manufacturer’s instructions. Serve immediately, or transfer to a freezer container. Cover the surface directly with waxed paper or foil, and put the chocolate ice cream mixture in the freezer.