easy desserts & recipes: chocolate chocolate ice cream recipe by alton brown & bon appetite
Once in a while we just get in the mood for chocolate. As we’ve gotten older our tastes have changed. When we were younger we loved anything chocolatey, all the time. Now, we enjoy desserts with flavors that we would have spurned in our youth. But, there are those times when you crave a chocolate dessert. Over the past two days it has become hot...sauna hot. We went from sleeping with our windows open to buttoning up the hatches and cranking the air. When craving chocolate in this weather there is nothing left to do but make chocolate ice cream. Creamy, smooth, simply delicious chocolate ice cream will be the only thing to hit the spot. We find ourselves, again, using an Alton Brown ice cream recipe for a good basic chocolate ice cream. But, if you want to get sexy and take it to orgasmic levels then try the recipe from Bon Appetite ....it will make you scream for more ice cream.
Chocolate Ice Cream (Alton Brown)Ingredients
- 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 2 teaspoons pure vanilla extract
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
- Stir in the vanilla extract.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Chocolate Ice Cream (Bon Appetite)Ingredients
- 7 ounces dark chocolate (70% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar, divided
- 1/4 cup heavy whipping cream
- Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
- Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
- Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
- Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves.
- Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
- Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
- Process custard in an ice cream machine according to manufacturer's instructions.