shhhh. top secret ice cream project. don’t tell anyone.
being the lucky guy that i am, kris and odin got me an ice cream maker for our kitchen aid mixer for my birthday so, naturally, i set out in search of the perfect recipe for first batch.
i knew i wanted something that really played to the home field advantage of being able to use eggs laid fresh in the morning by The Girls and i didn’t have to look very far since the recipe booklet for the ice cream maker had a wonderful-sounding recipe for triple chocolate ice cream that called for eight egg yolks!
anything with 3 kinds of chocolate, heavy whipping cream, half and half and eight egg yolks has to be super tasty, right? it’s like that old joke about pizza, even when it’s bad, it’s still pretty good.
( note: don’t miss the 2 cooling steps! i did which extended the whole process to three days given my schedule. you can certainly make the ice cream in one day if you plan ahead. )
triple chocolate ice cream
2 cups organic valley heavy whipping cream
2 squares ( 1 oz, 30 g each ) semisweet baking chocolate, cut into chunks
2 squares ( 1 oz, 30 g each ) unsweetened baking chocolate, cut into chunks
2 cups organic valley half & half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
4 bars ( 1.55 oz, 46 g each ) milk chocolate, chopped ( about 1 1/2 cups )
in a small saucepan, place 1/2 cup heavy whipping cream, semisweet chocolate and unsweetened chocolate. heat over medium-low heat until chocolate melts, stirring frequently. remove from heat; set aside. in medium saucepan over medium heat, heat half & half until very hot but not boiling, stirring often. remove from heat; set aside.
in small bowl, combine sugar and cocoa powder. set aside. place egg yolks in mixer bowl. attach bowl and wire whip to mixer. turn to speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. continuing on speed 2, very gradually add chocolate mixture and half & half; mix until well blended.
return half & half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. do not boil. transfer half & half mixture into large bowl; stir in remaining 1 1/2 cups of heavy whipping cream, vanilla and salt. cover and chill thoroughly, at least 8 hours.
put ice cream “freeze bowl” and mixing attachments in place and turn on speed 1. pour chilled mixture into freeze bowl.
continue on speed 1 for 10-15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time. immediately transfer ice cream into an airtight container and freeze for at least 4 hours.
yield: 16 1/2 cup servings.
so, how does it taste? if you’re into chocolate and creamy, rich goodness, then really, really, really good. it rides right up to the line of over-the-top richness and stops just short.
in a blind taste test, odin said he preferred my triple chocolate homemade ice cream to the leading organic store brand ( store brand is in the bowl on the right, recipe results are in the spoon about to be consumed )! and both he and his mother said it was THE BEST ICE CREAM THEY’VE EVER HAD!!!!. and i sampled the ice cream at lunch at work to a pretty discerning group of ice cream fanatics to rave reviews.
all-in-all, i’d rate this recipe a knock-it-out-of-the-park homerun. two big thumbs up.
it is perhaps unsurprising to most that i have a rather complicated relationship with saint valentine’s day. there’s certainly nothing wrong with saint valentine himself, patron saint of affianced couples, bee keepers, engaged couples, epilepsy, fainting, greetings, happy marriages, love, lovers, plague, travellers and young people. but i really could do without his conversion into the patron saint of consumerism fueling a 16 billion dollar(!) spending frenzy where the average holiday consumer spends $116! part of me really couldn’t agree more with a bright teenager’s apt description of the day, “happy arbitrary consumeristic representation of a romantic holiday day”.
i mean, the sanity train has left the rails when 53% of women in America would dump their boyfriends if they did not get them anything for valentine’s day and 15% of U.S. women send themselves flowers on valentine’s day.
but, then again – really – what’s so wrong with buying some flowers and chocolates as the smallest and humblest of reminders to the one you love that you still do?
( and, holy cow, theo’s pink salted vanilla caramels are TO DIE FOR! )
since taking over the ice cream case at our local food coop, alden’s organic has been our go-to ice cream. while we’d love to support local ice cream makers, it consistantly scores “above average” on snowdeal family taste tests, is easy to get since it’s stocked at the coop and is relatively affordable.
i don’t have a particularly strong “sweet tooth” but i’ve grown fond of their chocolate ice cream with it’s deep chocolate color and rich taste. so i was quite surprised to open a new carton to see what appears to be a dramatic reformulation.
gone are the rich, dark color tones and if i’m not mistaken the new product has a softer feel out of freezer that i’m guessing means they are whipping more air into it.
i’m no ice cream supertaster so i have to admit that the two products taste similar, but jeez – visually – they sure look different.
i’m sure alden’s product managers are happy with the improved margins on the new product 🙂