Re: in' for Chocolate Ice Cream

March 24, 2005

An ice cream maker recipe, or a by hand recipe?

in' for Chocolate Ice Cream

I find myself with a plethora of cream, with at least another pint coming

in a couple days.

Anyone have a really good ice cream recipe that doesn't involve heat?

A killer rich moussy Death-By-Chocolate kinda deal? I don't eat ice

cream very often, ergo I don't make it very often, so if I'm going to make

it at all, I'd rather a tried and true like-ta-die-for version.

Also very open to versions involving coconut milk (although after posting

this I'll go scurrying off to check my various cookbooks for that too) -

chocolate and coconut being one of the truly great combos never invented

by

humans, visions of those old Reese's cups commercials notwithstanding

MFJ

If I have to be a grownup, can I at least be telekinetic too?

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March 24, 2005

At 09:17 AM 3/25/05 +1200, you wrote:

>

>An ice cream maker recipe, or a by hand recipe?

Either. I have a Donvier ice cream maker (ya know, stick the insert into

the freezer then stir a lot), but if you've got a killer by hand recipe,

I'll adapt!

MFJ

If I have to be a grownup, can I at least be telekinetic too?

March 24, 2005

,

I usually make mint chip, but this is what I'd do:

4 egg yolks

4 cups of cream

1/2 cup or more of maple syrup (remember that the mix will taste less

sweet when frozen)

1/2 cup or more of organic cocoa powder

mix really well with an electric beater and then chill for a few hours

before putting the mix into the donvier.

When it's half-frozen, add a chopped up bittersweet chocolate bar for

extra yummmmmm.

You're having folks over for dessert, right??

March 24, 2005

Actually 's sounds easier than mine, but I'll give you mine anyway.

It's an ice cream maker recipe, and I've only made it a couple of times, but

it was divine. Comes out like soft serve, or like lightly frozen mousse, so

if you like it harder, you might want to make it a bit in advance and freeze

a bit longer. You do have to heat the cream a bit tho, to melt the

chocolate. These are the quantities I use, which doesn;t fill the whole

maker, but is convenient for the sizes the ingredients come in, so adjust to

suit.

500ml (2 cups) cream

85g (3 oz) block naturally sweetened dark chocolate (if you like really dark

chocolate ice cream, could use more)

3 egg yolks

coupla Tbs maple syrup

Gently melt the chocolate in a double boiler (or a bowl over a pan of hot

water) with half the cream, stirring from time to time. Meanwhile beat

together the egg yolks and maple syrup till frothy. When the chocolate has

all melted into the cream, take off the heat and start whisking whoile

adding the rest of the cream, and then the egg mix. Chill. Then pour into

ice cream maker and away you go.

Deb

-----Original Message-----

From: [mailto:jessclaire@...]

I usually make mint chip, but this is what I'd do:

4 egg yolks

4 cups of cream

1/2 cup or more of maple syrup (remember that the mix will taste less

sweet when frozen)

1/2 cup or more of organic cocoa powder

mix really well with an electric beater and then chill for a few hours

before putting the mix into the donvier.

When it's half-frozen, add a chopped up bittersweet chocolate bar for

extra yummmmmm.

You're having folks over for dessert, right??

March 24, 2005

PS Meant to say, haven;t tried it with coconut cream, but in general coconut

ice cream is icier and not as creamier as made with cream.

RE: in' for Chocolate Ice Cream

Actually 's sounds easier than mine, but I'll give you mine anyway.

It's an ice cream maker recipe, and I've only made it a couple of times,

but

it was divine. Comes out like soft serve, or like lightly frozen mousse,

so

if you like it harder, you might want to make it a bit in advance and

freeze

a bit longer. You do have to heat the cream a bit tho, to melt the

chocolate. These are the quantities I use, which doesn;t fill the whole

maker, but is convenient for the sizes the ingredients come in, so adjust

to

suit.

500ml (2 cups) cream

85g (3 oz) block naturally sweetened dark chocolate (if you like really

dark

chocolate ice cream, could use more)

3 egg yolks

coupla Tbs maple syrup

Gently melt the chocolate in a double boiler (or a bowl over a pan of hot

water) with half the cream, stirring from time to time. Meanwhile beat

together the egg yolks and maple syrup till frothy. When the chocolate has

all melted into the cream, take off the heat and start whisking whoile

adding the rest of the cream, and then the egg mix. Chill. Then pour into

ice cream maker and away you go.

Deb

March 25, 2005

On Thu, 24 Mar 2005 15:40:02 -0500

" F. Jewett " <mfjewett@...> wrote:

> I find myself with a plethora of cream, with at least another pint coming

> in a couple days.

>

> Anyone have a really good ice cream recipe that doesn't involve heat?

Errr...am I missing something? Since we did making home made ice cream

involve the use of heat?

The sinews of war, a limitless supply of money.

Cicero (106-43 B.C.), Roman orator, philosopher.

Philippics, Oration 5, sct. 5.

March 26, 2005

> Message: 6

> Date: Fri, 25 Mar 2005 18:19:19 -0800

> From: <slethnobotanist@...>

> Subject: Re: in' for Chocolate Ice Cream

>

> On Thu, 24 Mar 2005 15:40:02 -0500

> " F. Jewett " <mfjewett@...> wrote:

>

>> I find myself with a plethora of cream, with at least another pint

>> coming

>> in a couple days.

>>

>> Anyone have a really good ice cream recipe that doesn't involve heat?

>

> Errr...am I missing something? Since we did making home made ice cream

> involve the use of heat?

If your ice cream involves an egg custard for smoothness, then it will

of necessity involve heat, though I have also seen recipes with raw

egg, or no egg.

www.users.en.com/jaquick

Evolution's a real bitch...and she's back in heat.

--Mike Schneider

March 27, 2005

At 05:23 PM 3/24/05 -0500, you wrote:

>

>,

>

>I usually make mint chip, but this is what I'd do:

>

>4 egg yolks

>4 cups of cream

>1/2 cup or more of maple syrup (remember that the mix will taste less

>sweet when frozen)

>1/2 cup or more of organic cocoa powder

>

>mix really well with an electric beater and then chill for a few hours

>before putting the mix into the donvier.

>

>When it's half-frozen, add a chopped up bittersweet chocolate bar for

>extra yummmmmm.

>

>You're having folks over for dessert, right??

>

LOL - sure. When I get that far.

Thanks for the recipe - I haven't actually done it yet, but it sounds

great. One question, though - most recipes for ice cream tend to use

maple syrup for the sweetener. When it's mixed up with everything

else, though, can you actually TASTE the maple? (I'm hoping you say you

can't taste it, actually).

Thanks!

MFJ

If I have to be a grownup, can I at least be telekinetic too?

March 27, 2005

At 10:38 AM 3/25/05 +1200, you wrote:

>

>Actually 's sounds easier than mine, but I'll give you mine anyway.

>It's an ice cream maker recipe, and I've only made it a couple of times, but

>it was divine. Comes out like soft serve, or like lightly frozen mousse, so

>if you like it harder, you might want to make it a bit in advance and freeze

>a bit longer. You do have to heat the cream a bit tho, to melt the

>chocolate. These are the quantities I use, which doesn;t fill the whole

>maker, but is convenient for the sizes the ingredients come in, so adjust to

>suit.

>

>500ml (2 cups) cream

>85g (3 oz) block naturally sweetened dark chocolate (if you like really dark

>chocolate ice cream, could use more)

>3 egg yolks

>coupla Tbs maple syrup

>

>Gently melt the chocolate in a double boiler (or a bowl over a pan of hot

>water) with half the cream, stirring from time to time. Meanwhile beat

>together the egg yolks and maple syrup till frothy. When the chocolate has

>all melted into the cream, take off the heat and start whisking whoile

>adding the rest of the cream, and then the egg mix. Chill. Then pour into

>ice cream maker and away you go.

>

>Deb

Oh, yours sounds excellent too! I'll just pretend I'm making Heidi's

white bread - " Whisk until failure! Whisk until failure! Switch

arms!!!! Whisk until failure!!!! "

MFJ

If I have to be a grownup, can I at least be telekinetic too?

March 27, 2005

At 08:01 PM 3/26/05 -0500, you wrote:

ME: Anyone have a really good ice cream recipe that doesn't involve heat?

>>

MICHAEL: Errr...am I missing something? Since we did making home made ice

cream

>> involve the use of heat?

>

JEFFREY: If your ice cream involves an egg custard for smoothness, then

it will

>of necessity involve heat, though I have also seen recipes with raw

>egg, or no egg.

Looking in more conventional places for ice cream recipes results in lots

of recipes involving cooking the stuff, and I don't make ice cream often

enough to be able to wing it from one of those recipes. However, since

not *everyone* is a purist (wink wink), it seemed better to note that I was

looking specifically for no-cooking types in my initial request.

So in other words, Mr. Quick is not only correct, but also beat me to the

post. Thanks.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

March 27, 2005

Oh not that much whisking!!! My attention span is not that long for

whisking. Just enough to get it mixed together. The ice cream maker gets it

smooth .....

BTW, using katja's law of conservation of posts and replying to your other

one re the cooking..... The recipe in my ice cream maker book did call for

cooking it all first and I just ignored that bit. Seems to work fine. Tho

maybe if I followed the full instructions it would be firmer????

-----Original Message-----

From: F. Jewett [mailto:mfjewett@...]

Oh, yours sounds excellent too! I'll just pretend I'm making Heidi's

white bread - " Whisk until failure! Whisk until failure! Switch

arms!!!! Whisk until failure!!!! "

March 27, 2005

> Thanks for the recipe - I haven't actually done it yet, but it sounds

> great. One question, though - most recipes for ice cream tend to

use

> maple syrup for the sweetener. When it's mixed up with

everything

> else, though, can you actually TASTE the maple? (I'm hoping you

say you

> can't taste it, actually).

>

> Thanks!

> MFJ

> If I have to be a grownup, can I at least be telekinetic too?

I just did my first batch of raw ice cream today, using my Cuisinart

ice cream maker. I used 2 cups of cream, 1/4 cup of maple syrup, some

vanilla and 2 egg yolks. I then added some chopped up pistachios

during the last 5 minutes of mixing. It came out wonderful !!! I was

afraid it wouldn't be sweet enough so I did add a couple of tbsps of

powdered sugar but it wasn't necessary - I'll skip it next time.

I can't taste the maple in the final product, maybe just the tiniest

hint??

Let us know how yours turns out. I'm going to try chocolate next...

Magda

March 27, 2005

-

" One question, though - most recipes for ice cream tend to use

maple syrup for the sweetener. When it's mixed up with everything

else, though, can you actually TASTE the maple? "

The only ice cream where I've ever tasted the maple was vanilla. The

other flavors all hide it well.

Steph

March 28, 2005

-

>I find myself with a plethora of cream, with at least another pint coming

>in a couple days.

>

>Anyone have a really good ice cream recipe that doesn't involve heat?

Well, this one involves *some* heat, but it is good.

Take a couple ounces or so of unsweetened chocolate and grate it into

powder. Gently melt the chocolate powder in some cream. You can get away

with surprisingly little heat.

Overall, the recipe calls for 1 pint of cream, 6 egg yolks, the chocolate,

2T glycerine or sweetener of your choice, and, well, that's it. Melt the

chocolate in some or all of the cream, mix in the yolks and your sweetener,

add the remaining cream if any, chill, put into the ice cream maker and

have at it.

On the rare occasions I've made this I haven't been really scientific about

the quantity of chocolate, but it's VERY rich. For a more " normal " ice

cream you'd probably want to replace some of the cream with milk, and I

suppose you could cut down on the chocolate a bit. Hard to say.

-

March 29, 2005

At 11:18 PM 3/28/05 -0500, you wrote:

>On the rare occasions I've made this I haven't been really scientific about

>the quantity of chocolate, but it's VERY rich. For a more " normal " ice

>cream you'd probably want to replace some of the cream with milk, and I

>suppose you could cut down on the chocolate a bit. Hard to say.

>

Now why in the world would I want to cut down on the chocolate a bit?

Blasphemy!!!!

Someone else suggested to me the other day to mix some chocolate into some

cream and leave it in the turned-off oven overnight to melt (I have a gas

stove with pilot). Get up in the morning, mix it up, don't bother with

anything else, just eat it for breakfast. lol

MFJ

If I have to be a grownup, can I at least be telekinetic too?

March 29, 2005

Hi ,

I originally never responded to this thread because by the time that I saw

it I figured the ice cream was made and long gone.

> MICHAEL: Errr...am I missing something? Since we did making

> home made ice

> cream

> >> involve the use of heat?

> >

>

> JEFFREY: If your ice cream involves an egg custard for

> smoothness, then

> it will

> >of necessity involve heat, though I have also seen recipes with raw

> >egg, or no egg.

Yes. Heat makes a smoother and more custard like ice cream. If you were to

eat a cooked batch right next to a raw batch, both made with the same

ingredients, you would perceive the cooked one to be richer tasting and have

better mouth feel. The raw one tastes fresher and cleaner, though, IMO.

The problem with chocolate ice cream is that you must use heat to get the

chocolate to incorporate into the mix. You can make a syrup or buy a

pre-made syrup but that just means that the syrup was already heated and

cooked and most likely it contains water which will make your ice cream tend

to be more icy. The best way is to use baking chocolate or cocoa or both

and heat them minimally while incorporating them into the minimum amount of

minimally heated cream that it takes to get them to fully dissolve rather

than re-clump into little particles of chocolate.

As for sweetener -- I've definitely found that maple syrup or Rapadura make

the ice cream taste off. This is one time where table sugar works great.

Since I find the arguments for the added nutrients in " natural " sugars to be

pretty silly I think that the trick is to use the minimal amount of sugar

that will make your ice cream taste good. If you want maple flavored ice

cream, go for it. I just like my ice cream to taste like the ingredients

I'm using and find the natural sugars to be a big distraction. The trick is

to just eat a little bit. Right.

Here's a recipe that I have used several times since getting turned on to

raw cream and milk:

Ozz unsweetened chocolate

1/4 cup unsweetened cocoa powder

3/4 cup sugar

2 large eggs

1Ds vanilla -- optional

skimmed cream to make total mix volume of 4 cups -- about 3 cups

Makes about 1.5 quarts when frozen

- place the chocolate in the top of a double boiler and melt.

- whisk in cocoa powder. Everything gets very clumpy but you want to heat

the cocoa to begin melting the fat solids in it.

- start with 2 cups of cream and slowly add some of it to the mix.

Everything still remains clumpy but as you get more cream into the boiler

and it heats up it will begin to dissolve the chocolate. Once you have

enough cream (judgment call) and things are warmed sufficiently blend until

smooth with a powered hand blender. This can be messy.

- take mixture off of the heat and slowly add the remaining portion of the

original two cups of cream to the blended mix. This will cool things down.

The additional cream is never really cooked. This is the best compromise I

have found for getting it all into solution.

- cream the eggs and sugar.

- slowly add the warm chocolate/cream mix to the egg/sugar mix and stir

until completely blended.

- add enough additional cream to make the total volume of the mix 4 cups

- strain through a fine mesh strainer

- chill until refrigerator cold.

- freeze

This makes a very mild and relatively sweet chocolate ice cream. You can

double the chocolate and cocoa for a richer chocolate flavor. I use all

cream if I'm using cream that I've skimmed myself from our raw milk. If you

are using machine separated cream it might be heavier and have a little bit

too much fat content. I'd try it and see. You can always add some milk and

use less cream next time you make it if you find that the butterfat does not

incorporate well into the mix.

Ron

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