~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, May 5, 2009

Deep Dark Chocolate Ice Cream

Deep Dark Chocolate Ice Cream... I have been anxious to make some good ice cream for a while now. I realize this recipe might not be for everybody. Especially if you don't like your ice cream to chocolaty.

In order to make this recipe, an ice cream maker is essential. But, I figured that maybe one or two of you might have one, even if you have to dig it out from the back of your cabinet somewhere:) In my case, I have just acquired one.

When I was young, my dad bought a brand new refrigerator...it wasn't just new, it had an ice cream maker attachment! I loved making ice cream in it. The ice cream was wonderful, creamy and so different from the store bought ice cream. Every so often my dad would ask, "Now, what ingredients do you need to make that ice cream again?" Then he would give me the money to buy the necessary ingredients....so, off I went to the local market. That was years ago....

Since then, I have always bought my ice cream. My husband LOVES ice cream and not just any kind of ice cream. It has to be the really creamy kind...no sorbets, sherbets or frozen yoghurt! Breyers is usually the brand I buy, even though it isn't as creamy. But, I like to stick to the more natural brand as much as possible. Lately, I have been tossing around the idea of making my own ice cream. I mean why not make my own and put what I like in it. So, this was the result.

I used the recipe that comes with the ice cream maker and added some pecans. I also chopped some macadamia turtles, I mean why not?! Well, I wouldn't recommend it...the caramel hardens and that is not good. I am glad I didn't put too much. Next time, I'll toss out that idea! Maybe, I'll add some white chocolate chunks or some chocolate covered peanuts. I also added some flavoring in the form of Irish Cream....now, that was a hit! Of course if you don't care for it, skip it. Hmmm, maybe I'll do a rum and raisin version. Ok, the variations can be quite overwhelming:).

Overall, we loved it. It tasted like Ben & Jerry's/Godiva ice cream. It was full of flavor and very creamy...mission accomplished:). Hope you enjoy... 

You will need:

2 1/4 cups whole milk (I used 2%)
2 1/4 cups heavy cream
1 vanilla bean
1 1/8 cups sugar
1 1/8 cups Dutch process cocoa (I used NESTLE)
2 large eggs
2 large egg yolks
12 oz bittersweet chocolate, chopped (I used less... about 1 cup of chocolate chips instead)
2 teaspoons pure vanilla extract
2-3 TBS Irish Cream (optional)
1 TBS instant coffee (optional) or finely ground coffee


1. Combine the milk and cream in a large saucepan. Heat on med-low heat.
2. Cut the vanilla bean and scrape seeds.
3. Add the seeds and pod to the cream mixture.
4. Simmer the cream mixture over low heat for 30 minutes.
5. Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard.
6. Combine the sugar, cocoa, eggs, and yolks in a medium bowl.
7. Beat on medium until mixture resembles mayonnaise.
8. Take out 1 cup of the hot milk/cream mixture.
9. With the mixer on low, add the cup of hot milk/cream to the cocoa mixture.
10. Pour it in a steady stream until incorporated.
11. Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream.
12. Stir in the egg mixture into the hot milk/cream.
13. Cook over low heat,stirring constantly. At this point, the mixture tastes like decandent hot chocolate. I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:). Now, seriously, lets get on to the next step:).
14. The mixture will thicken and resemble a chocolate pudding(custard).
15. Add the Irish Cream/vanilla and transfer to a bowl.
16. Cover with plastic wrap, directly on the surface of the pudding.
17. Refrigerate and cool completely.
18. Pour the cooled/chilled custard into the ice cream maker bowl.
19. Turn on the ice cream maker on let mix until thickened, about 25 minutes.
20. Add the nuts and any other additions you like during the last minute or so of the churning process. The ice cream will have a softer consistency.
I like to place it in the freezer in an airtight container for about 2 hours or more before serving.


Anneliese said...

Oh, does that ever look good!
I had to come by and now I see that you can appreciate the time it takes to post step by step recipes. Your pictures are beautiful! I would love some homemade ice cream. My daughter lives in Indonesia where ice cream is not readily availble. I've wondered if I should send her an ice cream maker, but even dairy foods are hard to get there.

Ellie said...

Thanks for stopping by...I appreciate your encouraging comment. It must be difficult for your daughter to bake and cook without dairy products... we have lots to be thankful for here!

Amanda said...

This looks very decadent! Thanks for sharing that. I really like making homemade ice cream too. I haven't done it in a few months, time to pull out the ice cream maker again!

Ellie said...

Amanda, Thanks for the comments...I appreciate it. I hope a recipe or two will work for you.