Tuesday, May 19, 2015

For Chocolate Lovers Only


I don't believe there is such a thing as "too chocolatey".  But apparently for the casual chocolate eater, there is. This stuff is for the serious chocolate craving.  I'm so thrilled to be able to make homemade ice cream that is nut and egg free. I bought a Cuisinart Ice Cream Maker a couple years ago and have not regretted it.  We use it all the time, especially in the summer time!

This recipe I'm sharing with you today comes from Jeni's Splendid Ice cream at home (another life changing find) via David Lebovitz.  The only addition I made was adding crushed chocolate cookie pieces.  (Because it just wasn't enough chocolate for me I suppose)


Egg Free Chocolate Ice Cream with Chocolate Cookie Pieces
From Jeni's Splendid Ice Cream at Home, via David Lebovitz

1 cup whole milk
4 teaspoons corn starch
1 cup  heavy cream
1 cup evaporated milk 
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder, natural or Dutch-process (I used Dutch-process)
3 ounces  bittersweet or semisweet chocolate, chopped (I used semi-sweet Baker's Chocolate Bar)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract 
6-8 Chocolate cookies (such as Oreos, cream filling removed and cookies crushed), optional
In a small bowl combine cornstarch with a few tablespoons of the milk.  Combine remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a sauce pan.  Bring to a moderate bowl.  Sift cocoa powder and add to boiling mixture.  Boil 4 minutes.  Add cornstarch slurry (you'll want to mix it together again before adding).  Boil and stir one more minutes.  Remove from heat and add chopped chocolate, salt and vanilla extract. Transfer ice cream mixture to a ziploc bag and seal.  Fill a large bowl with ice water and submerge sealed bag into ice bath to cool for about 30 minutes, adding more ice as needed.  Pour ice cream into ice cream maker and churn according to manufacturer directions.  Add crushed cookie pieces during last few minutes of churning if desired.  For best results, transfer ice cream to a freezer safe container and freeze until firm before serving.  Yield: 1 quart of ice cream

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