The Ultimate Chocolate Ice Cream for the Most Discerning Chocoholic (w/Brandied Cherries)

20 Jun

I’m not a huge Chocoholic, but when I want to eat chocolate it’d better be damn good. I like my ice cream rich in flavour, all natural and delicious. I love any recipe by the ice cream guru himself, David Leibovitz, and this will surely win over any discerning Chocoholic or will convert non-believers. Not too sugary sweet, very rich… A crowd pleaser.

As for the brandied cherries, first time I had them was at the now closed The Corner Suite Bistro De Luxe. I used the recipe below, and kept them in the fridge to marinate for a year. I was initially going to chop them up, but was afraid that the syrup would change the flavour of the ice cream. However, if you freeze the cherries, chop them up and add them that would probably work, but then again alcohol doesn’t freeze well.

I’m trying a new method here, not just photos, but tips and tricks before the actual recipe.

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I bought a chunk of Callebaut bittersweet chocolate, mostly because most chocolate recipes require bittersweet and not semisweet and so the chocolate can be used for other purposes. 5oz of chocolate doesn’t seem like much (0.142kg) but that’s all you need. I tried to be cool by shaving chocolate which took a lot of effort, so take a shortcut by using chocolate chips or bars. Then again, it probably won’t melt as fast.

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When cooking the egg mixture, be sure to work fast and be vigilant or else you’ll end up with scrambled eggs. There will always be a little, hence the straining, but it only takes a few seconds for the whole thing to turn into a wet egg mess. When pouring the milk into the egg yolk, whisk fast and furious. When cooking the egg mixture, watch it carefully – once it coats the back of the wooden spoon, remove it from heat, and immediately strain into the chocolate, because the eggs will keep cooking.

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I tend to like to adjust the flavour as it freezes – if it’s too bitter, add tablespoons of condensed milk till it’s just right. If it’s not creamy enough, I like to add coffee cream The ice cream is so rich and dense, once it hardens it’s like a fudgesicle. For frozen treats, pour and freeze in a popsicle mold. Add almonds or chunks of skor bars to up it, or keep it pure.

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Chocolate Ice Cream
from David Lebovitz’s The Perfect Scoop

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Coffee cream, condensed milk

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

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A cherry pitter from Ming Wo is your best friend – makes the pitting fast, easy and mess free. Always boil the jar and lid you’re going to use.

Lu’s Brandied Cherries
Homemade brandied cherries are a simple and delicious way to dress up your cocktails.

1 lb. sweet cherries, pitted
1/2 cup sugar
1/2 cup water
2 tsp. lemon juice, fresh-squeezed
1 stick cinnamon
Pinch of freshly grated nutmeg
1 tsp. vanilla extract
1 cup brandy
Tools: cherry pitter, saucepan, ladle, jars with lids

Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

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