I hope nobody is bored of me talking about my love for ice cream. I really love my ice cream machine that comes with built-in compressor, which is a dangerous splurge. I hardly have time to do my hair most mornings, but since I feel so guilty for such impulse buying, I make ice cream regularly now, at least twice a week.
The machine needs to be plugged into electrical outlet with ground feature thingy, otherwise it would give out tiny electrical shocks. It freaked me out the first time it did that. There are only two electrical sockets in the whole house that have that feature, one in the kitchen right outside my parents’ room and the other one is in my bedroom. Since I churn ice cream very late at night and the machine is pretty loud, I have no choice but to move it into my bedroom. The thing with the built-in compressor machine, it is probably not wise to keep on moving it around. So now it is a permanent electrical gadget in my room.
One of my most favorite ice cream out of my blue book is chocolate ice cream. The quality of ice cream you make depends on the quality you use. It is not easy to get good quality Dutch-processed cocoa powder. So the quality of my ice cream depends on the quality of cocoa powder I could lay my hands on at times. Again, for a country that export a lot of coffee beans, I am very unimpressed at the lack (or non-existance) of good quality cocoa powder.
This recipe is using custard-based mixture. My attempts with custard-based anything had always been disastrous, but lately, I got a hang of it. Besides the ninety nine extra dishes, including saucepans and bowls and spatula, that I need to wash at the end of the cooking period, I really enjoy it, especially people I love who love my chocolate ice cream.
The thing with making ice cream is that you need to prepare everything in advance. Not only the ingredients need to be weighed properly and laid out in the order they are going to be used, an extra pair of hands could be heaven-sent. All the bowls, strainers, ice-bath need to be prepared too. I hate being panicky running in and out of kitchen to look for certain sized-bowls.
Combine half of heavy cream and cocoa powder in a medium sized saucepan.
Give it a good whisk over medium heat and bring it to a boil.
Remove from heat and add chopped chocolate into the mixture.
Stir well until all the chocolate is melted.
Pour in the rest of the heavy cream.
Pour the mixture into a big bowl. Set aside.
Using the same saucepan (I wasn’t sure if I need to wash it before using it or not, but for the purpose of clean step-by-step shots, I washed it), combine milk, sugar and salt. Cook it over medium heat until it is warm and steamy.
Place egg yolks in another bowl. Quickly whisk yolks and pour warm milk in a small but steady stream, slowly tempering the yolks. By whisking quickly and continuously, the yolks would be nicely warmed, not cooked.
I didn’t have any extra hand that day, so some of the step-by-step shots are missing. I whisked the custard too fast it became sort of frothy.
Pour custard back into the saucepan and cook it over medium heat, stirring continuously. Use a flat spatula (which I don’t have, so I always use a wooden spatula) to scrape the bottom as you stir.
In the mean time, prepare a big bowl filled with ice water for ice bath and set a strainer over the chocolate and cream mixture.
Cook the custard until it thicken and coat the back of spatula. Run your finger on the spatula, custard is done when it doesn’t fall back together and it leaves a trail. It took me about 12-15 minutes
Working quickly, pour the custard into the strainer. Add vanilla extract at this point.
And place the mixture over an ice bath and whisk quickly until it cools down, about 30 seconds or so.
Chill the mixture in the fridge for an hour or so, until it is completely cold.
Pour mixture into ice cream machine and churn according to manufacturer’s instructions.
Keep the ice cream in a plastic container and freeze till hard before serving.
Adapted from David Lebovitz's The Perfect Scoop
Makes 1 litre
- 500 ml heavy cream
- 21 g unsweetened cocoa powder, Dutch processed
- 140 g bittersweet chocolate, chopped
- 250 ml whole milk
- 150 g sugar
- 1/4 tsp salt
- 5 egg yolks
- 1/2 tsp vanilla extract
Combine 250 ml cream with cocoa powder in a saucepan and bring them to a boil.
Remove from heat and add chopped chocolate. Stir until mixture smooth.
Pour the rest of the cream into the saucepan. Mix well.
Transfer the cream and chocolate mixture into a large bowl. Set a strainer on the bowl. Set aside.
Prepare an ice bath.
In the same saucepan, warm milk, sugar and salt until steamy.
Remove from heat.
Whisk egg yolks in another bowl. Slowly pour warm milk into yolks and continuously whisking.
Transfer yolk and milk mixture back into the saucepan and cook custard over medium heat until thickens.
When the custard is ready, pour it into cream and chocolate, whisking steadily and transfer to ice bath immediately.
Add vanilla extract.
Continue whisking until mixture cools down.
Chill thoroughly in refrigerator for an hour.
Freeze in your ice cream maker according to manufacturer's instructions.