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Home Cooking

Can I salvage this batch of super chocolate-y ice cream?

PeterA | Dec 31, 201506:59 AM     23

Hi everyone. I just got a Cuisinart ice cream maker (ICE-30BC) and tried the "deep dark chocolate ice cream" recipe. It turned out awful: it's not creamy at all, it has the taste and consistency of very cold chocolate icing. It was so thick at the end of the churn, the motor wasn't able to move - the batch was like concrete. I'm wondering if I could thaw the batch in the fridge back to liquid form, add some whole milk, then re-churn in the machine. Not sure if that is advisable as the recipe has raw eggs. If that is feasible, what type and volume of dairy should I add?

I'm also curious to understand what happened. I deviated from the recipe in three ways, but since this is my first time making it, I don't know how much that played a role. I've pasted the original recipe below.

1. Because I'm Canadian and heavy cream is not widely available, I deviated from the ratio of whole milk to heavy cream (instead of 50/50 whole to heavy, it was about 75/25). Exact details below in listing of ingredients.

2. The mix was taking too long to cool before being churned, so I put the pan in the freezer for 20 minutes. It was thick when added to the Cuisinart and had to be scooped rather than poured.

3. I didn't add the vanilla until just after the mix was added to the machine.

Thanks for any advice.
Peter

RECIPE

2-1/4 cups (590 ml) whole milk;
**INSTEAD I used 290ml 3.5% milk
2-1/4 cups (590 ml) heavy cream;
**INSTEAD I used 890ml 33% whipping cream
1 vanilla bean
1-1/8 cups granulated sugar
1-1/8 cups Dutch process cocoa
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, chopped

In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

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