I have been dying to try my ice-cream bowl which I got it free when I purchased the Breville stand mixer. Before that, I need to decide on the type; ice-cream, gelato, sorbet or granita. According to Breville’s booklet, ice-cream has the highest percentage of fat among them. It consists of a combination of milk, cream, sugar and eggs. There are also ice-cream recipes that do not require any eggs. Gelato is a milk based ice that is lower in fat compared to French and American-style ice-cream and are usually flavored with fresh fruits, syrups or coffee. Sorbet is a frozen dessert typically flavored with fruit while granita is an ice-based dessert. It took me forever to decide on both the type and flavor because being an ice-cream freak, I love almost every flavor that are out there. After a long long thought, I finally settled on dark chocolate ice-cream, a classic flavor.
I was busy with my work yesterday and I have to use up my opened bottle of cream ASAP. Mr. D kindly offered to help me to prepare the ice-cream mixture. Making your own ice-cream is not difficult at all especially when you have an ice-cream maker. It’s superbly fun and rewarding (in terms of taste). I am extremely delighted with the end result. Our homemade ice-cream is super creamy and I love the crunchy bits of roasted almonds in the ice-cream. The dark chocolate flavor is so intense that it feels like chocolate fireworks explosions in your mouth. This easily beats any ice-cream sold in the supermarkets.
Dark Chocolate Ice-Cream With Roasted Almonds (Modified from The Cilantropist)
- 1 cup full cream milk
- 2 egg yolks
- 2 cups heavy cream
- 1/4 cup and 1 tbsp of Nestle cocoa powder
- 1 tbsp of instant coffee powder
- 2/3 cup sugar
- 170g of 70% dark chocolate (chopped)
- 1 tsp vanilla
- 1/2 cup roasted slivered almonds
- Place the milk into a bowl (big enough to hold 3 cups of liquid). Whisk 2 egg yolks in a separate bowl and put both bowls aside.
- Combine heavy cream, cocoa powder, instant coffee and sugar in a large saucepan. Whisk well to evenly incorporate the solids. Then, heat over medium-high heat until it just boils.
- Remove the pan from the heat and whisk in the chocolate in 3 additions, making sure that all chocolate pieces are dissolved before continuing.
- Using a soup ladle, transfer a small amount of the warm chocolate mixture to the small bowl with the egg yolks; add the hot liquid all at once to the yolks, whisking the yolks constantly.
- Transfer the entire contents of the small bowl into the saucepan and return to medium-high heat. Heat the chocolate mixture, stirring constantly, until the liquid begins to thicken slightly.
- Remove the pan from the heat. Add the hot chocolate mixture into the bowl that contains the milk.
- Stir in the vanilla until everything is smooth and then transfer the bowl to the fridge to let it cool completely (2-4 hours).
- Start the mixer on the lowest speed. Pour the chilled ice-cream mixture into the freezer bowl and let it churn for 15 min. Add roasted almonds and churn for another 5 min or until desired consistency is reached.
- Keep the ice-cream in a freezer safe container. You can eat the ice-cream as it is or with your favorite toppings. 🙂