Wednesday, February 16, 2011
Chocolate Ice Cream Philadelphia Style
There are many things happened during this period that making me feel extremely busy. Moreover my health isn't in good condition that I hardly want to do anything :(. Hope life can get back to normal soon and I will regain my energy to do some baking and do regular blogs visiting.
I have not planned to post this up soon, or rather post anything up due to my low engery level. However, I received comment from a memeber that I know through a forum. She tried 2 of my recipes that I posted up in my blog, chocolate ice cream and walnut banana ice cream, both are ice cream and she raved much that given me a lot of encouragement, same like others who left good words in my comment box. So, I am posting this chocolate ice cream for her, gguppyy, hope you will try this recipe soon :).
I always thought that I need to have ice cream maker in order to achieve creamy and non icy texture for ice cream. Even though I know that I can use mixer to whisk a few times to break the ice but I had once tried on the banana walnut custard ice cream cake, the birthday cake for my grandma (I had lost the photos so not able to post it up ), even though I had whisked thrice but I still felt the icy texture. Thus, I never cross my mind to make ice cream at home until I saw this Sicilian Chocolate Gelato and so nice of Angie to provide me with the link on "how to make ice cream without a machine" by David Lebovitz. Since dear daughter has been asking for ice cream after her every swimming session, this triggered me to give it a try on homemade ice cream. Instead of using recipe of Sicilian Chocolate Gelato, I picked the recipe from The Sweet Spot as I need to clear the whipping cream.
One down side about homemade ice cream, it melt much faster than commercial ice cream, probably due to no stabilizers added? I believe that freezing the ice cream in long hours will helps to harden the ice cream more and delay the melting take place. However I dun have chance to keep this ice cream in long hours, dear daughter finished it real fast. Anyone has any other tips to prevent the homemade ice cream from melting fast?
Recipe adapted from The Sweet Spot and originated from David Lebovitz's The Perfect Scoop.
Ingredients : (make about 1/2L)
250ml whipping cream
20g unsweetened cocoa powder (I used Valrohna)
85g unsweetened chocolate, chopped (I used Lindt milk chocolate since I need to clear off)
45g sugar (You may increase to 90g if you are using unsweetened chocolate)
1 tbsp kahlua (I omit since this was made for dear daughter)
1. Whisk together cream, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (Beware of burnt, make sure you get to the bottom and sides of the saucepan)
2. Remove from heat and whisk in the chocolate until it’s completely melted. Then whisk in milk. Add in Kahlua (optional).
3. Pour mixture into a blender and blend for 30 seconds, then pass through a strainer.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (as I do not have ice cream maker, I just freezed and whisk the ice cream for total 3 times. Troublesome but worth it.)
The ice cream tasted rich and creamy like commercial branded ice cream. The sweetness is just nice for me, yummy! I actually wanted to whisk another one or two times to see any difference on the texture but, dear daughter finished the whole tub of ice cream within the next day, she dun even bother to leave some for me, her poor mum only got to tasted a few spoons after the photo shooting :(.