Sunday, February 14, 2010

Dark Chocolate ice cream recipe

This is for Picky, since he wants to eat this more often than I want to make it. He is buying the half and half and asking me for the recipe.

2 cups half and half
1/2 cup sugar
1/3 cup Hershey's Dark Cocoa powder (not hot cocoa mix)
1 teaspoon vanilla
2 oz. finely chopped high quality high cacao content chocolate (I used Ghiradelli Bittersweet)

1. Heat the half and half and sugar in a small saucepan over medium heat until it reaches 170 degrees, mixing occasionally. The mixture will form small bubbles along the edges, and will coat the back of a wooden spoon even if you try to scrape it off. (You can steep a vanilla bean at this point instead of using vanilla extract later).

2. Add powdered cocoa and whisk until combined. Let sit for 10 minutes to cool. (Remove vanilla bean if used, scrape seeds out and return seeds to mixture, saving or discarding bean).

3. Add chopped chocolate and vanilla extract and whisk until smooth.

4. Cool, then put in ice cream maker, and follow instructions.

Optional addition:
1/2 teaspoon orange zest or instant espresso powder in step one.

Edited to add:

OK, Picky couldn't wait for me to post this, so he added 2 cups of sugar by mistake. So, we added another pint of half and half and a pint of whole milk, and we are tripling all the other ingredients. Sheesh.

Behold, this is how much chocolate goes into a tripled version of this recipe:

No comments: