Pingback: How to Make Homemade Ice Cream Without an Ice Cream Maker | Brown Eyed Baker, Pingback: Rocky Road Ice Cream | Brown Eyed Baker. Hats off to David Lebovitz for this incredible recipe and thank you to all the people who shared their experiences making this. Top it with some chocolate curls and shavings … For now I have to dream. I made this ice cream with my new KA ice cream attachment for my very first batch of homemade ice cream. Thanks! National Chocolate Ice Cream Day is coming up on June 7. I made this ice cream yesterday and I can’t believe how good it is! Definitely LOVE ice cream made with egg custard since getting my new ice cream maker a month ago. ;-). I made this today. Hi Tracey, I use the Kitchen Aid ice cream maker attachment for my stand mixer, and I have also heard good things about the Cuisinart Ice Cream Maker – http://tinyurl.com/la7hec. I also have the Kitchen Aid ice cream attachment. I did not have dutch processed cocoa (used a store brand) but it still turned out creamy and very chocolately. I can’t wait till one day I have a standing mixer. It’s the richest, creamiest chocolate ice cream that I’ve ever had! ½ teaspoon vanilla extract. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. 3 tablespoons unsweetened Dutch-process cocoa powder It HAS to be good!!! But either the texture didn’t suite my taste or the flavor lacked intensity. My favorite all time ice cream scoop is from the Pampered Chef. Hi Cindy, Using half and half in place of whole milk would just create a creamier, richer custard base (um, yum!). Then scoop with an ice cream scoop! Oh Snap! Carrie – Thanks for the compliment on my photo! Then scoop with an ice cream scoop! Most were under $10.00 and free delivery. I love your website!!! Pingback: Homemade Ice Cream Cookie Sandwiches | Brown Eyed Baker, Pingback: Jelly Roll Ice Cream Cake: Daring Bakers — {Sweetly} Serendipity. Once you try it, I guarantee you’ll be hooked. Used Hershey cocoa powder and Ghiradelli mini semi sweet chips, ..best chocolate ice cream I have ever made!!! Available @ This was the first time I made chocolate ice cream and deliberately chose this recipe for the quantity of egg yolks and the two types of chocolate, but Cook’s vanilla is ultra dense and smooth. So I thought you might want my feedback, to avoid this, I think before zesting the chocolate, it would be better to put them in the freezer first till totally frozen before zesting :-). I put the custard in a Ziplock oblong 8c plastic container, and this meant it was only ~2″ deep in the freezer, and it gave me some area to get the blender in there and really mix it up. http://chefshop.com/Pernigotti-Cocoa-Powder-Italy-P6637.aspx at about 22.50 for a 2.2 lb bag. … Even though I don’t have an ice cream maker, I decided to try this. “Heavy-duty dipper uses the heat of your hand to warm the defrosting liquid sealed inside the handle to easily cut through hard ice cream.” It gently melts the ice cream so that it scoops into perfect balls. It sounds yummy! And that range is wide from ice cream to cakes and so on. Absolutely superb. And it is (I have the bowl next to me as I type) the best chocolate ice cream I have ever tasted. It was the first recipe I made with my new ice cream attachment for my K.A. I love ice cream!! I had to make another batch so chose this one. Gradually add milk and eggs; stir until smooth. I have gone through so many so called “perfect” recipes for chocolate ice cream. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. My husband and I are licking our spoons. And I certainly have eaten enough to guarantee that the previous statement is statistically accurate. Hope that helps! Slow-churned and made with real cream and eggs, plus three kinds of chocolate for a deep, dark chocolate flavor and the creamiest, richest texture ever. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Required fields are marked *. ), Pingback: Chocolate Ice Cream | A Hint of HoneyA Hint of Honey. Thank you very much for sharing this magic. … David Lebovitz is pretty amazing, isn’t he? « Life, Enjoyed, This looks delish, but – if I want to make 4 quarts, then that means 20 eggs and I just can’t imagine using that many. See recipe note. I used your malted ice cream and added cocoa to make it chocolate malt. Boy you have been busy this week! Help! This makes me want to run out and buy an ice cream maker! Pingback: Chocolate Ice Cream « é culinaire. You should try Dorie’s and see what you think. I just got the wonderful Kitchenaid ice cream attachment for Christmas and really, really want to try this. Directions. That is why I am giving you an award….It is located at my site. A chocolate keto ice cream recipe to end all chocolate keto ice cream recipes (but in a less dire-sounding way). It is truly a “sucker” ice cream recipe. We most absolutely love it! Thank you for the recipe, I would like to try at home. Its easy to make and delicious to eat. I love dark chocolate and it definitely added an extra oomph of richness to the ice cream. Also, Dutch-processed cocoa can be ordered through King Arthur Flour, Penzeys, Amazon and a number of other online retailers. The kitchen looked like chocolate chainsaw massacre! Thanks for this amazing recipe. Hello! Thanks for the input! I just made this icecream and couldnt figure out the part where you have to scrape the egg yolks back into the saucepan. You’ll be glad to know that my dear ice cream snobbish husband has declared that I need not look any further…this recipe is THE one. it’s my first time using the ice cr3eam maker and i’m having a hard time thinking of what everything is. I used the 5 egg yolks for a gelato recipe from someone on the food network who thinks she is Italian but lives in LA and wears extremely lowcut shirts and it was flavorless. This is without a doubt the creamiest textured ice cream I’ve ever had. Baker's S'mores No Bake Cookie Balls Dessert Kit, 10 oz Box. I had planned on using dutch cocoa but not the added melted chocolate, a welcome addition! Michelle: I am being a pain in the neck tonight posting all over your terrific site, but I wanted to make one more recommndation. By the way, I know you’re in love with your current recipe for vanilla ice cream, but have you tried Cook’s Illustrated’s? Pour 1/3 coffee cream mixture into a freezer safe dish then sprinkle over 1/3 of the crushed biscuits and chocolate then top with another 1/3 of creamy mixture. Not only was it simple to make, but it was incredibly delicious and SO creamy! From topping off my S’more Ice Cream Sundae (with Marshmallow Sauce) to drizzling over my No-Bake Cheesecakes or Best Ever Brownies, there are few that don’t go well with a bit of chocolate sauce. Just visit your local restaurant supplier and they should have a line of Zerol scoopers available. Poor me!!! i recently made this after seeing it on another blog, too, and LOVED it. In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt. The richness of the dark chocolate (I used 85%) means small portions are enough. I just got a KA mixer with the ice cream attachment and first made two versions of vanilla. 2 Ingredients in Chocolate Ganache. Pingback: Top 10 List: Favorite Ice Cream Recipes | Brown Eyed Baker. Thanks for posting this. I thoroughly enjoyed making this delicious treat to share with my family and friends! But I’m confused as to how this is done using the attachment. 2) With the first cup of cream and dutch cocoa, I added about 2 tablespoons of coconut cream. Thanks for all of the amazing bakes. Thank you so much! Home > Recipes by Category > Ice Cream/Frozen Desserts > Chocolate Ice Cream. For anyone who may be interested, I used the following successfully: It is so smooth!!! Pingback: Chocolate Truffle Ice Cream | Smells Like Brownies, Pingback: Rocky Road Ice Cream » The Tart Tart, Pingback: 101 in 1001: 30% Complete! Great job! I used heavy whipping cream in place of the cream. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Shame on me for not having this recipe up a loooong time ago. Place over medium-high heat and bring to a rolling boil. Liqueur not only enhances the flavor of this ice cream, it helps its texture. It only says to freeze in your ice cream maker, but all the Kitchenaid recipes only call for mixing in the attachment and then freezing in a separate container. Seriously- USE THIS RECIPE!!!!! I will Try soon. And now, on to the texture. I’ve made this with all three, the cream, half and half and the milk. 5) Stir until the chocolate has melted. I am now trying the apple pie ice cream with the same method. http://www.flickr.com/photos/mckaig/2253397846/, I used bittersweet chocolate and I zest the chocolate bars till very fine like sawdust and it was literally melting in my fingers. Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it's quite stiff. Thanks! In case you’re still looking for a great ice cream scooper, Cutco I believe has the best! I felt that my spatula was lightly coated with the ‘custard,’ but should it have been as thick as, say, a pudding? This indulgent chocolate ice cream is smooth and deliciously creamy, a chocoholics dream. They are solid aluminium and have antifreeze inside. ), (From The Perfect Scoop by David Lebovitz). (Alternatively, cool in an ice water bath.) I’ve made it a bunch of time and while thick it’s always churned. Also, I have no idea which cocoa is “dutch process”; I used Hersey’s. It should not be grainy; the only thing I can think of is perhaps the heat wasn’t up high enough to actually cook the custard and thicken it, but rather was just heating it and it never came together. Instead of milk, I used 1/2 &1/2 (how did that change the recipe?). Scoop the ice cream into a bowl. oh em gee!!! Where it says “freeze in your ice cream maker”, this is where you would use your attachment and churn the ice cream. The perfect accompaniment to an after dinner dessert or simply scooped in a cone on a warm summer@s day. … Would that explain why my ice cream was nearly overflowing my bowl while it was churning? Made this over the weekend. Repeat layering until the rest of the ingredients are used up, ending with a topping of biscuits and chocolate. I also used Nestle semi sweet mini chips as that’s the Thanks a million for the recipe and instructions. LOL so i used unsweetend CAbury powder LOL yeah so u shood make it! (Can I just say YUM?) I may have done him one better. I also had some left-over salted caramel in the fridge so some tubs have this swirled through which is to die for! Hi Michelle, The best ice cream scooper I’ve ever used is from Crate & Barrel. Can I use the dutch powder that I already have or must I go buy the unsweetened? While I’m certainly not “fightin’ ya” on this one, I recently made Dorie’s Chocolate Ganache Ice Cream and THAT was the best chocolate ice cream I’ve ever had. Stir in the remaining milk, and the cream. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Combine sugar, cocoa, and salt in small saucepan. (I get mine from Penzeys). Pingback: Advent Calendar Day 15 « Daily Foolishness. I’ve never been a huge fan of chocolate ice cream myself, but when I read his prologue of the recipe, I knew I had to try it. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. I’ve never heard of this happening… did you make any substitutions or change the technique in any way? I knew I had to make chocolate next for hubby and I found your recipe. I love your photo! The texture was somewhere between a mousse and ice cream. Can you clarify? Gosh! Thanks for such a great recipe. I just put it in the freezer to set and what i ate off the dasher was divine. Your ice cream looks decadent! Pingback: Quick & Easy No-Bake Cookies: The Perfect Treat! Hi! I don’t feel like I got enough volume out of the whole mixture (it only filled about half the maker? Thank you for the great recipe! i was thinking of adding mint extract 1.5 tsp and 1/2 c choc chips for chocolate chocolate chip mint….thoughts? I will definitly try to make this icecream these days. I followed the suggestions for making the ice cream with no ice cream maker, and it came out so smoothly, better than any ice cream I’ve ever had anywhere. It theoretically should chill longer than just the ice bath, but since it got so thick for you, give it a try that way! Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it's quite stiff. | A'Dell Stevens, Pingback: June Holidays | Holiday Favorites, Pingback: Elegant Cakes – 221 Summer Recipes, Pingback: Dark Chocolate Ice Cream | Say The Blessing, Pingback: 7 Quick Takes: Some New Apps, Ice Cream Experiment, HBO, | A'Dell Stevens, Pingback: 7 Quick Takes: Easter, Pictures, Hardwood Floors | A'Dell Stevens. Hi Mary, I’m not really sure how this could have happened? Love that creamy and chocolaty taste that goes perfectly together. THANKS! My oldest (and sneakiest) took the container and locked herself in my room so she had enough time to finish it off before her sister could break in and get the ice cream back! Looking for More of the Best Chocolate Milk Recipes? In a medium mixing bowl whisk the egg yolks until they lighten in color. I used the dutch cocoa and 5 oz Ghirardelli 60% cacao chocolate chips. :). People say itbismthe best ice cream they have ever had. I've compiled 43 recipes, from strictly chocolate, to lots of mix-ins. Great recipe. I recently saw the Rösle ice cream scoop received high praise from Cook’s Illustrated, but am interested in hearing about any that you use and  love. Looks great keep it up! I really just can’t say enough about the incredible flavor of this ice cream and I think the Dutch-process cocoa and the bittersweet chocolate is a stellar combination. I would just like to ask why dutch process cocoa powder is used, isn’t natural cocoa powder supposed to give a more intense and chocolaty flavor? | Brown Eyed Baker | Appliance Repair, Pingback: Chocolate Ice Cream Recipes | Baking Beauty, Pingback: Best Pinterest Posts » The Weekend Dish: 1/18/2014. WELL worth the money. I am a very happy woman right now. Better than my Haagen Dazs. Thank you. Bring to … Just got this out of the KA and WOW! Absolutely amazing! Make ice cream base: Fill a large bowl with ice and water, set aside. Churn for 20-40 minutes or until desired consistency. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Does anyone have any recommendations? Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly.For a non-dairy alternative, use canned coconut milk. As far as “scraping” the egg mixture back into the saucepan – it is not thick at this point, but the instructions say scrape merely to stress that you should get all of the mixture back into the pan and not leave any in the bowl. Gorgeous photography! Warm the milk, sugar, and salt in the same saucepan. Thanks, Michelle! Quiet possibly the dumbest mistake I’ve made in the kitchen. But before I can begin my ice cream endeavor I have a question, all I have at home is regular dutch processed cocoa powder, i don’t have unsweetened dutch cocoa powder. Is that the way it suppose to look perhaps maybe you could take a picture of what your end result of egg yolks, milk, salt, sugar looks like before pouring into strainer. I made this a few months ago and I agree- it’s the best ever! :) Making again today to appease the heathens. The custard is done when it reaches 170 to 175 degrees F. You can then see what the accompanying consistency is like. Pingback: Die beste Eismaschine im Jahr 2020 - 365 Reviews for All. For harder ice cream, store in the freezer. Pingback: Gingersnap Ice Cream Cups - A Spicy Perspective. how to make homemade ice cream without an ice cream maker, Die beste Eismaschine im Jahr 2020 - 365 Reviews for All, Gingersnap Ice Cream Cups - A Spicy Perspective, Homemade Chocolate Ice Cream – Honest Cooking, Dark Chocolate Ice Cream | Say The Blessing, Weekend recap: all about cooking | Chelsea's Healthy Kitchen, Chocolate Ice Cream Recipes | Baking Beauty, Best Pinterest Posts » The Weekend Dish: 1/18/2014, Chocolate Ice Cream | A Hint of HoneyA Hint of Honey, http://www.amazon.com/WILTON-CREAM-ASSORTED-COLORS-2104-1133/dp/B00444GOI0/, Top 10 List: Favorite Ice Cream Recipes | Brown Eyed Baker, Banana Split Ice Cream Cake | Majic 102.1, Dark Chocolate Ice Cream | Sara McGee's Blog, 101 in 1001: 30% Complete! I even used it to mix with chipotle, and pork spices to make a pork rub for ribs. But Zerol is the original heat transfer scooper and used by many shops. Well, maybe you wouldn’t have heavy cream on hand but whole milk works just fine for this recipe. The chocolate ice cream looks absolutely divine in your photo! Combine the remaining 1 cup of cream … http://www.amazon.com/WILTON-CREAM-ASSORTED-COLORS-2104-1133/dp/B00444GOI0/. I cant find dutch process cocoa but really would love to make this ice cream. I used Ghirardeli semi sweet chocolate chips. Definitely Zerol make the best scoopers. Great pics, and u and I must have the same taste buds, b/c I love everything that u have posted. I wouldn’t recommend that substitution due to how much sugar is used. I can tell by the color of this ice cream that it is rich and delicious. This one lasts 2 days. In my humble opinion there is simply nothing that even compares. OMG……just churned this off. I did as you did – licked the dasher, and squeaked every last bit out of the chilling bowl (or whatever you call that thing). I mixed a whole chopped up Terry’s Chocolate Orange into this ice cream for nuggets of delicious chocolate with every bite! This is the first time I have made ice cream using egg yolks to thicken the custard and I’ve been officially converted. Essential tools, baking lists, make-ahead tips, quick recipes, and more! I haven’t tried the Cook’s Illustrated vanilla, I’ll give it a go this summer! In addition, I’m hosting an ice cream party soon, and chocolate is pretty much mandatory in the selection. It’s Italian!!! I had been on the fence about buying this book but after now making this recipe, I’ve fallen off on the BUY IT side. Remove from the heat and add the chopped chocolate, stirring until smooth. This recipe calls for Dutch-process cocoa powder*, which adds a tremendous amount of depth and richness to this ice cream.