I have been craving for ice cream lately, which has to be due to the recent bout of hot weather because I’m generally not a person with sweet tooth. I found a nice recipe from the Brown Eyed Baker, but made some changes to the recipe since too much of a sweet thing is not encouraged in my humble dwelling.
When I first tried this ice cream and just used sugar, the ice cream turned out so hard that it was impossible to scoop it out of the tub. So, I went around hunting for solutions to the ice-hard ice cream and found that honey would increased the temperature of the mixture and prevent it from freezing over. Since then, the texture of my ice cream had improved. But be careful, for if you substitute all the sugar with honey, your ice cream will melt so quickly that by the time you’re done dishing the ice cream for your 3rd guest, the first one would have started to leave a trail in the cup (especially since Singapore is soooooo hot!). So a good mix of sugar and honey will do the trick. This combination works for me.
The ice cream turned out so smooth, sweet, with a tinge of bitterness from the cocoa powder, which made it all the more yum. There is no trace of sweetness left in the mouth after every spoonful of ice cream and the best thing of all, it does not leave you begging for a glass of water. That is what I call a perfect ice cream!
2 cups heavy cream
1 cup whole milk
3 tb cocoa powder
10 tb bittersweet cholocate
1/8 cup sugar
1/4 cup honey
pinch of salt
5 egg yolks
1/2 ts vanilla extract
Warm 1 cup of cream with the coca powder in a medium saucepan. Whisk to completely blend the mixture. Whisking constantly, bring mixture to a boil, then reduce heat and simmer for about 30 sec. Revmoe from the heat and add the chopped chocolate, stirring until chocolate completely dissolves and mixture is smooth. Stir in the remaining cup of cream. Pour the mixture, through a strainer, into a large bowl, scraping the saucepan as thoroughly as possible.
Warm milk, sugar, honey and salt in the same suacepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warmmed milk into the egg yolks, whisking constantly. Scrape the warmmed egg yolk mixture back into the saucepan.
Stir the mixture constantly over medium heat, scrapping the bottom until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir into the cholcolate mixture until smooth. Finally, stir in the vanilla. Place the bowl over ice-bath and let cool.
Chill the mixture thoroughly in the fridge, then freeze the mixture as per the instructions on your ice-cream maker. If you don’t have an ice-cream maker, fret not. I don’t have one either, but I still make ice cream anyway…and the results are great! Click here to find out how.
Modified from: Brown Eyed Baker