Summer... Chocolate Ice Cream
That's right my peeps. Summer! Well, not quite... but it feels like it here in Toronto, ON. Look, here's how I see it. We only get summer for a couple of months here - 3 to be utterly exact. I think that when we get great weather in May, it's as good as begun. Derek and I were able to enjoy our first 'terrace' experience this season, people watching out on our favourite patio on our date night. As if the great weather wasn't enough, we're all starting to catch World Cup Fever here in the house. The excitement is building. So, See... there are many indications that summer has indeed begun.
As soon as summer hints at making an appearance, I'm pulling out my ice cream maker. A most beloved gift from my mom-in-law. I've tried many recipes but always come back to this one.
Derek is a big ice-cream guy. Me, not so much. I've got a couple of recipes nagging at me though this season which I will get on soon... trust me. But really, the tried and true Chocolate ice cream. I found this on a search at Epicurious.com and at really has never failed. Delish! The better quality the chocolate, the better the ice cream. I use Callebaut 60% choc chips (which incidently I've seen on ocassion at Bulk Barn for those interested). If you have an ice cream maker just trust me on this one. You won't be disappointed.
Chocolate Velvet Ice Cream (from Epicurious.com)
2/3 cup of dark chocolate (about 60% cocoa solids)
1 cup sugar
1/2 cup cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks
Make sure that the chocolate is chopped small. Combine the sugar and cocoa in a medium sized, heavy bottomed saucepan. Add in the cream and milk and whisk until combined. Bring the mixture just to a simmer over medium heat. Remove from heat. In a small bowl, beat the egg yolks until smooth. Take large spoonfuls of the cream mixture and whisk it into the egg yolks until combined (about 2 large spoonfuls). Then add the yolk mixture into the cream mixture. Place it all back on the heat and let a food thermometer get to 170 degrees F. (usually I just keep it on for maybe 5 min., do the back of the spoon test - if you can run your finger down the back of a spoon and the mixture doesn't immediately flow back together then it's ready). Once heated remove from the heat and add the chopped chocolate. Make sure that the chocolate is complete melted into the mixture and then run the whole mixture through a seive into a large bowl. Cover the mixture with plastic wrap - make sure that the wrap is right on top of the chocolate mixture otherwise a film will form on the top of the chocolate custard. Cool off to at least room temperature then put it into an ice cream maker until it firms up (about 20 - 25 minutes.
Place in a container and put in the freezer until it completely firms up.
Let it melt just a bit before serving and totally enjoy!
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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