BITTERSWEET CHOCOLATE ICE CREAM
Different kinds of chocolate affect the taste and texture of ice cream. Ice creams made with unsweetened chocolate cocoa powder melt more quickly,
feel colder and more refreshing, and taste more distinctly of fresh cream than those made with bittersweet or semisweet chocolate.
Because the latter two add extra cocoa butter to the recipe, the ice cream freezes harder. But, if you eat such ice cream soft from the
ice cream maker, or after softening slightly in the microwave, you will find it exquisitely thick, rich, and voluptuous on the tongue.
Each has its merits. All are divine.
Makes about 3 1/2 Cups
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3 1/2 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
1/8 teaspoon salt
4 large egg yolks
1 teaspoon pure vanilla extract
Ice cream maker
|Set a strainer over a medium bowl near the stove. Put the chocolate in a medium bowl next to it.
In a 1 1/2 -to 2-quart saucepan, bring the cream, milk, sugar and salt to a simmer over medium heat.|
|Meanwhile, in a third medium bowl, whisk the egg yolks just to combine them.
Whisking constantly, pour the hot cream mixture slowly over the egg yolks. Scrape the mixture back into
the saucepan and cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon, until
the mixture thickens slightly and registers between 175° and 180°F. Strain the mixture into the waiting bowl
to remove any bits of cooked egg. Stir in the vanilla. Pour just enough of the hot cream mixture over the chocolate
to cover it. Stir until the chocolate is melted and the mixture is thick and smooth. Gradually add the rest of the cream
mixture, stirring until perfectly blended and smooth. Cover and refrigerate until chilled.|
|Freeze according to the instructions for your ice cream maker.|
Excerpted from BITTERSWEET copyright © 2003 Alice Medrich.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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