Chocolate Ice Cream, Philadelphia-Style
Unsweetened chocolate provides the maximum chocolate flavor in this non-custard-based chocolate ice cream. But bitter chocolate can be stubborn to melt, so whiz the mixture in a blender until it’s silky smooth.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Step 2
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairings
Step 3
Make Double Chocolate Ice Cream by folding in one recipe of Dark Chocolate Truffles (page 211) or White Chocolate Truffles (page 212).
Step 4
For Chocolate–Peanut Butter Patty Ice Cream, fold in one recipe of Peanut Butter Patties (page 204) instead.
What’s That “About”?
Step 5
In my recipes for ice cream and sorbets, I use the word “about” when indicating the quantity the recipe will make. In general, a custard or other mixture frozen in an ice cream machine designed for home use will increase in volume by around 25 percent once churned. The air incorporated into ice cream during churning, by the way, is called the overrun, and commercial ice cream can have up to 120 percent overrun!
Step 6
Most of the recipes in this book will make 1 quart (1 liter) of frozen ice cream or sorbet. I tested the recipes using two of the most commonly used types of machines—one with a canister that you prefreeze and the other a powerful, self-refrigerated model. I found that the ice cream increased in volume in proportion to the power and speed of the machine. Hence, the recipes may yield slightly more or slightly less for you.
