Chocolate ice cream is one of the must flavors for every chocolate lover. For me, at the local ice cream store, it’s always chocolate and a random flavor, what can i do there is something about chocolate in its cold form that every chocolate lover finds hard to resist.
I’ve made a few ice cream batches using a few different ingredients and techniques and found that the best chocolate ice cream for me was with strong chocolate flavor but without losing the creamy tender texture, no eggs needed and a proportion of 1:1:1 of whole milk, heavy cream and condensed milk did the trick.
The chocolate in the chocolate ice cream
The secret to every good chocolate ice cream is high quality chocolate, such as Valrhona . in this recipe I use 2 kinds of chocolate, powdered chocolate and cocoa disks.
Both are at the highest quality, chocolate powder should be dutched processed and high in fat percentage and the cocoa disks are 70% cocoa (you can go for higher if you like the super bitter taste).
There’s 2 kinds of sugars, the regular granulated and corn syrup, the combination between them creates a soft serve ice cream mostly because of the different resistance to freeze each of them have. Sugar amount is lower than regular since there is sugar in the dairy and in the chocolate, I didn’t want a sweet flavor to deem the flavor of the chocolate.
When taking under consideration the flavor and consistency, the idea is to play between dairy which contain different fat content, different texture and different flavor. I have created a nice mix using whole milk, heavy cream, condensed milk and sour cream in order to get to the correct dairy content that will not overpower the chocolate on one hand but will be creamy on the other.
The mixture is cooked for a few minutes, it is essential in order to evaporate some of the liquids and getting a creamier ice cream that can hold its texture even after a week in the freezer.
Alcohol is added at the very last stage, 5 minutes before the end of the ice cream machine churn, it will not only boost the flavors but will also drop the freezing point and melting point of the ice cream.
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cooking the mixture
Mix two tablespoons of the milk with the cornstarch to make a slurry and place a side.
Place a large saucepan over high-medium heat and pour in the milk, heavy cream, condensed milk, sour cream, sugar and corn syrup, bring into a moderate boil.
Whisk in the cocoa powder and cook for another 4-5 minutes on low-medium heat.
finishing the chocolate mix
Add the cornstarch slurry in a slow drizzle and whisk constantly until there is some resistance and mixture thickens.
Remove from heat, add the salt, cocoa disks and whisk until smooth.
Add the vanilla extract and mix again
cooling the mixture
Prepare an ice bath, (big bowl with ice and water and a smaller bowl in it) and pour the chocolate mix into the small floating bowl in the bath.
Chill for 10-20 minutes, cover and place in the fridge for a minimum of 4 hours, preferably overnight.
churn the ice cream
Churn the ice cream according to manufacturer's manual.
5 minutes before the end of the designated time, pour in the Rum.
Place the chocolate ice cream in a sealed container in the freezer.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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