Posted by Grace Massa Langlois on Wednesday, 9th June 2010
My ice cream maker has been hard at work for the last week. Who knew making my first quart of ice cream, Mint Chocolate Chip, would lead to making a quart every other day. With so many different flavours to try I may just have to invest in a second attachment.
Matt really enjoyed the texture of the Mint Chocolate Chip but he felt it was a little too herbaceous, sorry Isaac, next time I’ll be swapping out the mint leaves and using mint extract.
If you are a chocolate lover you’ll want to try this recipe for Ben & Jerry’s Chocolate Ice Cream, it is very rich, creamy and delicious. The pinch of salt helps to bring out the rich chocolate flavour. I’ve made 3 batches already. I found the first batch a little grainy and decided to pass the chocolate-milk mixture through a fine sieve the second and third time and it made a big difference in the texture of the ice cream, so very creamy.
I am looking forward to experimenting with different recipes to find the perfect base recipe, one with an extra creamy texture.
With summer upon us I couldn’t have picked a better time to pull out the ice cream maker and start experimenting with ice cream, especially with berry season just around the corner. My mind has been whirling with ideas, different combinations, and experimenting with different flavours. The possibilities are endless and experimenting will be a lot of fun.
Who doesn’t enjoy a bowl of ice cream on a hot summer’s day?
Ben’s Chocolate Ice Cream
*Special Equipment: Ice Cream Maker
Makes 1 quart
- 4 ounces unsweetened chocolate
- 1 cup milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy or whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- Melt the chocolate in a heat-proof bowl over a small saucepan of simmering water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from heat and strain through a fine sieve into a small bowl. Let cool, about 10 minutes.
- Whisk the eggs in a mixing bowl until light and fluffy, 2 to 3 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend.
- Pour the cooled chocolate mixture into the cream mixture and whisk to combine. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Fillings, Frostings & Dessert Sauces, Frozen Desserts, Gelati, Sorbetti e Semifreddi, Recipes, Ricette di Base, Spoon Desserts