When you get a ice cream base so yummy before it gets churned in the ice cream maker, you get a no-nonsense mousse. Real, rich, smooth, thick. Most of the mixture went into the Kitchenaid ice-cream maker, which had been well utilized since it got recruited into my kitchen's regiment. The rest of it which didn't get churned are dressed with bows and floral headpieces, decidedly ready to be eaten at an imaginary wedding.
The mixer itself, however is crying for the whisk and paddle to be fitted on more frequently. Yes, I got the order mixed up. We bought a 5 qt mixer before we got an oven. For 2 months, I have only made a few batches of cookie doughs with this astute member of our kitchen, freeze them, and brought it to my mom's house to bake. We can't seem to be able to find the elusive ideal oven. I had wanted to get a larger-than-our-usual-domestic oven because I bake a lot of cookies during X'mas. Built an affinity for the industrial ones in bakeries but was dismayed that they are unsuitable for domestic use. Contemplating to get 2 90cm long ones and build one on top of the other. Justifiable for just baking for X'mas? Errrmmmmm... let's get back to the mousse and ice cream.
This recipe created an end mixture so thick that it was hard to pour, and got my hands all gooey after (which resulted in a massive licking aftermath). If you don't believe in finger-licking goodness, try this recipe. And be sure to lick your fingers and favorite spatula clean. (don't tell me I'm the only gross one?)
Though the ice cream turn out a little icy/grainy (most likely due to freezing that happened too quickly), its deepness, darkness and fudginess would please any chocolate lover. When I do it again, I would add more burnt caramel and less milk (caramel to deepen the complexity of flavours, and less milk to balance the water content).
Dark Chocolate Ice Cream
recipe from The Essence of Chocolate
- 3.5 oz 62% semisweet chocolate, finely chopped (I used 70%)
- 4 large egg yolks (I used 9 medium ones for 2 batches)
- 3/4 cup plus 2 tbsp granulated sugar (150g plus 25g)
- 1/4 cup plus 3 tbsp unsweetened cocoa powder (about 80g)
- 2 cups whole milk (480 ml)
- 2 tsp water
-- Place the chocolate in a large bowl. Set a fine-mesh strainer over the bowl, and set aside.
-- In a medium bowl, whisk the yolks and 3/4 cup of the sugar until slightly paler in color. Add the cocoa and whisk until a paste forms.
-- Bring the milk to a bowl over medium heat in a medium saucepan. Whisking constantly, slowly pour the milk into the cocoa mixture, and whisk until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 3-5 min. (Yes, please be very watchful as the mixture thickens slowly at first and more quickly gradually)
-- Strain the hot mixture onto the chocolate. Stir until the chocolate is completely melted.
-- Place the remaining 2 tbsp sugar and water in a small saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the caramel is dark brown. Swirl the saucepan to achieve an evenly cooked caramel, remove from heat and pour immediately into the chocolate mixture, whisking constantly. (Please start whisking just before you pour, as the super-hot caramel creates a little "explosion" when added to the chocolate mixture) If any of the caramel solidifies into small chunks, strain.
-- Let cool, cover with plastic wrap, and refrigerate for at least several hours, or overnight.
-- Churn and freeze according to manufacturer's instructions. Because the mixture is so thick to begin with, it may take less time than most ice cream to freeze to the desired consistency.
-- Enjoy! Yummmmmmmmmmmm.......