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Saturday, August 01, 2020

50 Grit Chocolate Ice Cream

Not to be confused with normal chocolate ice cream made with cocoa powder, this ice cream has a distinct, fresh chocolate flavor and lightly crunchy texture.

- 2 cups cream
- 1 cup half and half
- 1/3 cup maple syrup
- 2 large eggs, whole
- 3 oz unsweetened Baker's chocolate

Heat cream, half&half, and maple syrup to 135. Stir frequently to avoid it burning,

Whisk eggs in separate container. Stir in heated cream mixture until about a third of the mixture is in the container.

Mix all back together and return to heat.

Heat slowly on low-med heat, stirring constantly until it reaches 175. Hold at 175 for 25 seconds.

Strain into bowl (to remove any cooked egg) and cool in water bath.

Grate the Baker's chocolate directly into the mixture (I use a rotary grater of the sort typically used for Parmesan), stirring in as you go to minimize oxidation.

Freeze in ice cream maker.

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Simon Funk / simonfunk@gmail.com