Sunday, August 28, 2011
Chocolate Truffle Ice Cream
Hurricane Irene has come and gone. I'd like to think the batch of Chocolate Truffle Ice Cream I had sitting in the freezer helped me get through it. Luckily, all is well here in the Cats and Casseroles household today. The winds were less than forecasted, and we live on top of a hill, which means we've avoided most of the flooding. My thoughts go out to everyone who has been, or will be, effected by this storm.
I'm definitely a chocoholic. If I'm going to indulge in dessert, most of the time I want it to be chocolate. This Chocolate Truffle Ice Cream is rich, dark and decadent. There's no chocolate craving it can't satisfy. And it really does taste just like a chocolate truffle. It's the more intensely chocolatey ice cream I've ever had. I didn't even want to share any of it with my husband. I did, but I didn't want to. And I can't wait for an opportunity to make it again! (without the hurricane, this time)
CHOCOLATE TRUFFLE ICE CREAM
1/2 c. sugar
2 large egg yolks
1 c. whole milk
1/4 c. cocoa powder
1 1/2 c. heavy cream
6 oz bittersweet chocolate, chopped
1 tsp vanilla extract
1. In a large mixing bowl, whisk together yolks and sugar until the mixture becomes thickened and pale yellow. Set aside.
2. In a 2-quart sauce pan, over medium heat bring milk to a simmer. Whisk in the cocoa powder, and let it come to a simmer again. Continue to allow to simmer for about 3 minutes, whisking constantly.
3. Remove sauce pan from heat. Whisk contents of the saucepan into the bowl with the yolk and sugar mixture. Pour back into the saucepan and return to heat. Heat on medium-low, whisking, until the custard begins to thicken. It should become thick enough to coat the back of a spoon. Do not allow milk to return to a simmer, lest the eggs scramble. Once thickened, pour custard into a large bowl.
4. Place chopped bittersweet chocolate in a small bowl. In a small sauce pan, heat the cream over medium heat until it comes to a simmer. Remove from heat and pour into the bowl with the bittersweet chocolate. Stir until chocolate has fully melted and combined with cream.
5. Combine the two chocolate mixtures. Stir in the vanilla. Cover bowl and refrigerate overnight.
6. Freeze in ice cream maker according to manufacturer's directions.
Source: The Ultimate Ice Cream Book