Wednesday, July 26, 2006

Chocolate Velvet Ice Cream

Chocolate Velvet Ice Cream
With this heat it's amazing that I've managed to eat anything besides ice cream. There is nothing like a good homemade ice cream to cool you off. I've also been craving chocolate like mad this week (even though I wasn't interested in it during the first half of my pregnancy) so I had no choice but to make chocolate ice cream to satisfy my craving and cool off.

This is only the second time I've made ice cream but the recipe I used made it quite simple. Whenever I want a basic recipe that is most likely going to turn out great, I turn to my big yellow Gourmet cookbook.

For the recipe click here.

Notes:

1. I used half and half instead of the milk and cream and it turned out perfectly.

2. For the chocolate I used a combination of Ghiradelli and 2 kinds of South American chocolates from Trader Joes. Don't bother making this with anything but good chocolate.

3. I didn't use Dutch-processed cocoa because I have not been able to find it anywhere. The organic cocoa from TJ's worked fine.

4. Just like the description says, this ice cream has an intense chocolate flavor. I think it tastes like frozen chocolate custard (which is what it is) rather than a typical chocolate ice cream that you would buy in the store. I think you could probably add less chopped chocolate if you want a milder chocolate taste.

6 comments:

Rorie said...

I literally gasped with joy when I saw this post - sounds like heaven.

kitchenmage said...

I was with you right up to "...if you want a milder chocolate taste." which left me wondering what planet you've been on lately... LOL

Gourmetish said...

haha, I've been on planet preggo lately! :)

Alice Q said...

That looks soo good! I also made a chocolate ice cream from Epicurious a while back that was really good. It sounded strange because it called for cornstarch and milk instead of cream but it worked great. (It was basically frozen dark chocolate pudding) The recipe is called Chocolate Gelato and it's from September 2003.

Beth - Zen Foodism said...

This looks amazing! Definitely need to try this one! Can you always use half & half instead of milk + cream? I never have tried that, but it sounds interesting as an option...

Gourmetish said...

Beth, I've been told that half-and-half works best and since the proportion of milk to cream was almost equal I figured it would work fine..and it did! It's cheaper than buying the two separately and you can use almost the whole container for the ice cream and the tiny bit remaining for your morning coffee!