easy desserts & recipes: chocolate chocolate ice cream recipe by alton brown & bon appetite

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
  5. Stir in the vanilla extract.
  6. 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.
  7. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
  8. 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

Directions

  1. 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.
  2. Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  7. Process custard in an ice cream machine according to manufacturer’s instructions.

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15 comments

  • June 21, 2012 at 10:42 pm //

    Mmmmm, not much is better than homemade chocolate ice cream! This looks so good – perfect for a hot, sticky day.

    • June 22, 2012 at 7:28 am //

      Yes, yes, I’m curbing my calories so I enjoy homemade ice cream once a week, three scoops (heaping scoops) “wink”.

  • June 21, 2012 at 10:56 pm //

    Can I make it without a machine? I just have to keep whipping once in a while right?

    • June 22, 2012 at 7:26 am //

      Absolutely Liz, I don’t own and expensive machine, I have the Cuisinart Frozen Dessert Maker, and I do have to freeze the bowl prior, but it’s worth it.

      Here is a great source on how to make ice cream without an ice cream maker:

      http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

  • June 22, 2012 at 2:33 am //

    It always scares me to try and make ice cream but then I will stumble onto a blog like this and it will inspire me to try it! Looks so yummy and simple.

    • June 22, 2012 at 7:30 am //

      It is honestly the best ice cream, you can control the ingredients, we are going to make strawberry tart next =) Give it a try, at first it is a little intimidating but once you have a base that you like down, it’s so much more fun after that =)

  • June 23, 2012 at 5:11 am //

    This makes me really want to get an ice cream machine! Especially summer heat is here..almost everyday..

    • June 25, 2012 at 7:34 am //

      OH, the heat, I am not looking forward to the summer heat here, it’s 75% humidity already.

  • June 24, 2012 at 1:46 am //

    I love chocolate, but I’m pretty picky about chocolate ice cream. I think it’s because too often it’s not rich and dark enough for me. Sounds like perhaps the Bon Appetit recipe would be the way to go. I’m already starting to crave some!

    • June 25, 2012 at 7:33 am //

      I totally get that, there is nothing worse then digging into ice cream (like some brands out there) and they are not as creamy as ice cream should be. I do not care for ice milk. There was an all Natural brand what I loved growing up, but I remember the chocolate being on the creamy side. What is your favorite brand?

  • June 25, 2012 at 2:09 pm //

    8 egg yolks! WOW! It sure is rich and creamy! Looks absolutely fabulous! :)

  • June 26, 2012 at 6:11 am //

    At first I read the title as chocolate chipotle ice cream, which would have been interesting! Thanks for the compare and contrast on these recipes–my ice cream maker has been getting a workout this summer.

  • June 26, 2012 at 7:55 am //

    There is nothing like homemade ice cream. Nothing! It’s been oppressively hot here too and I’ve been meaning to break out the ice cream maker. These recipes give me even more incentive to do just that. :)

  • June 27, 2012 at 2:20 am //

    Your ice cream posts have inspired me to dig out my ice cream maker. I believe it is buried at the back of a cupboard somewhere! And chocolate is always a favorite!

  • August 28, 2012 at 9:48 pm //

    Hi Peggy and Lisa, I’m so glad this cake is getting aruond because it’s been one of our favorites. There is often a slight problem with the chocolate crumbs drifting to the middle, even in a tube pan. But a little dusting of confectioner’s sugar will cover a multitude of sins. It may have something to do with how well the chocolate has been ground and I’m not sure if it’s too fine or too coarse. I’ve tried it both ways and have mixed results. My mother used to make it in a 9 by 13 shallow roasting pan and she would cut it in squares to serve. It’s delicious any way you make it. Peggy, do you remember when we made seven or eight batches of batter to fill up the three tier pans to make the cake for your parents anniversary party. It came out beautifully and your frosting and decorating were fantastic. What did you use for the frosting? A butter cream? I don’t remember. Did you take any pictures? If you still have them you should post them.Happy baking!!Irene