Saturday, September 17, 2011

Rich, Dark, Complex and Creamy Chocolate Ice Cream

Cruising facebook one evening after work this week and, to my surprise, my dear David Lebovitz, dessert blogger extraordinaire, posted this chocolate ice cream recipe.

Now let’s get one thing straight right away. I love ice cream. Not just like, not just fancy but L-O-V-E. So much so that in a job interview when I was asked to share something about myself I said “My absolute favourite food is ice cream”… to be fair I was 15 years old and it was my first job interview. I got the job BTW, maybe they thought I was quirky?!? Understatement of the century.

In any case, I went to the grocery store got my ingredients and turned my apartment kitchen into a creamery. What I liked about this particular recipe was that it didn’t require egg yolks as I always find that eggs complicate the ice cream making process because they have to be tempered and I always seem to cook them in doing so.

I have the Cuisinart ICE-50BC Supreme Ice Cream Maker which, in my humble opinion, offers the best bang for your buck if you’re going to be making ice cream at home. No pre-freezing is required and you can make batch after batch after batch. This recipe took about 35 minutes to freeze.

The ice cream was to die for. It was rich, dark, complex and oh so creamy (just how I like my men). It even tasted like a gelato sold by a nearby shop called “Sexy chocolate”. Even my partner exclaimed that it was the best ice cream I had ever made!

The recipe is originally from the book Jenni’s Splendid Ice Creams at Home. Looking at the Amazon preview, this book looks like a real gem. Maybe a Christmas gift for yours truly? Just putting it out there!

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