Chocolate Ice Cream

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

I made 2 quarts of my favorite bittersweet chocolate ice cream. Mmmmmmm - it's so good, it's dangerous!

Tatoosh · **Posted:** Mon Apr 16, 2012 2:13 am

merstar, we do the CI chocolate and while it isn't bittersweet, occasionally we can get our hands on darker Belgian chocolate which really improves the flavor depth. Where did you get your recipe?

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

Steve,
I use Dorie Greenspan's Chocolate Ganache Ice Cream with some tweaks.

phoenix · **Posted:** Mon Apr 16, 2012 10:03 pm

Hey Meryl,
Is that from the my home to yours book? Sounds really good.

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

Hi Nancy,

Yeah, that's the one. If you try it, make sure you strain the custard before adding it to the chocolate - Greenspan fails to list that ultra important step - a real sore point with me - nothing like having scrambled eggs in your chocolate. I called her on it, and there was no response. Anyway, I also add a little vanilla extract - it rounds out the flavor. In addition, I use half & half to replace some of the heavy cream and milk. I use Ghirardelli 60% bittersweet for the chocolate. It's great ice cream - really intensely chocolate and ultra creamy.

Tatoosh · **Posted:** Tue Apr 17, 2012 7:22 pm

What temperature does Greenspan take the custard too? I have been looking at Blumenthal's TV series where he is going to a much lower temperature. Generally we take an milk/heavy cream/sugar mixture to simmer, temper eggs/sugar into them, bring to 170F and then pull off the heat. We strain the custard for the thick bits and add the melted chocolate at this point. Then custard cools overnight to marry the flavors. Same strategy for mango and strawberry. We did move over to the CI recipes because they simply seemed smoother.

I will have to find Greenspan's Ganache I. C. recipe and check it out.

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

Greenspan gives a range of 170-180. I always go to 180 with any ice cream I make.
If you can't find the recipe, let me know, and I'll post it.

Tatoosh · **Posted:** Tue Apr 17, 2012 9:15 pm

Thanks, I think I found it on different blog over here and Greenspan also posted an interesting looking hot fudge sauce recipe here.

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

Tatoosh wrote:

Thanks, I think I found it on different blog over here and Greenspan also posted an interesting looking hot fudge sauce recipe here.

I'm glad you found it, but the photos do not do it justice, to put it mildly. Blech! Here's a photo which is a little closer to the way it looks, although I don't know what those white spots are - must be a camera/lighting problem. I haven't been able to find a really accurate photo so far. Guess you'll have to make it to find out.
http://dinneranddessert.wordpress.com/2 ... ice-cream/
Edit: Ah - I found a much better photo! This is the way it really looks:
http://tendercrumb.blogspot.com/2010/08 ... m-twd.html

Amy · **Posted:** Wed Apr 18, 2012 7:25 am

merstar wrote:

If you try it, make sure you strain the custard before adding it to the chocolate - Greenspan fails to list that ultra important step - a real sore point with me - nothing like having scrambled eggs in your chocolate.

That's surprising, coming from Dorie.

I would never not strain my ice cream base. I would never not strain any cooked custard for that matter. I'm sure there are exceptions, but nothing comes to mind.

Amy

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