Just wanted to call your attention to an ice cream recipe from the latest Bon Appetit:
The recipe caught my eye because of the unusual technique of making a custard and then whisking in a stovetop caramel before chilling. I followed the recipe to a T, with one accidental change - I cooked the custard to 175 before adding the melted chocolate instead of after - but I don't think it made a difference in the finished product. I used half Callebaut 60%, half fancy German 80%, and (unfortunately) Hershey's cocoa - next time I will upgrade the cocoa powder. Oh, I also added just a teeny pinch of salt.
Anyway, they call it "chocolate ice cream," but it is like no other chocolate ice cream I've ever had - "frozen chocolate truffle" might be a more accurate description. I just ran it through the cheapo Cuisinart ice cream maker tonight and I'm letting it firm up now, but I can already tell the texture is going to be sublime. It's easily the best ice cream I've ever made at home, with a velvety texture, closer to gelato than anything else I've ever made. SUPER intense chocolate flavor. Can't wait to try infusing it with mint, orange or anything else that goes with chocolate. Truly fabulous. MAKE IT!!!!!!!!!!!!!!!!!!!!!
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