Wednesday, June 13, 2012

Valrhona Dark Chocolate Ice Cream—with step-by-step Pictorial

 
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Remember I told you about my bread machine broke down and left me some cabinet space to fill?  Yup, I filled the space with a brand new ice cream machine!  Yay, just in time for the summer.  I’m so happy that I finally gave in and purchased an ice cream machine!  In fact, I’ve made several batches of this Valrhona Dark Chocolate Ice Cream and some other flavors already.  They were all gone so quickly that I hardly had a chance to capture a few pictures of them to write a post…until now.  Smile

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Imagine velvety, smooth, cool and creamy dark chocolate heaven, in every single bite.  In the process of my 2nd or 3rd batches of this dark chocolate ice cream, I was going to be adventurous (you know me) and add some other ingredients into this decadent dark chocolate ice cream, such as nuts, or orange zest, etc.  But at the end, I left it the way it was because this dark chocolate ice cream was so good that you don’t really need anything else, period.  I didn't want the additional ingredients to ruin the lovely texture and flavor.  Is that even possible?  Well, maybe if, only if, I ever get bored of this plain dark chocolate ice cream some day, then I’ll add some other ingredients.  But for now, plain dark chocolate ice cream is all I need!  It is by far the darkest and most chocolate-y ice cream I've ever tasted.

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Let’s get into the kitchen and check out how I made this, shall we?

1) Chop up some dark chocolate, of course.  Use any kind that you like.  I used Valrhona 70% dark chocolate.  Place the chopped chocolate and instant coffee in a heat proof bowl. Set aside.

2) In a medium saucepan, heat 1 cup of cream on low heat and whisk in the cocoa powder until the mixture reach a simmer. I used Valrhona cocoa powder as well.  I love the deep dark flavor and aroma.

3) Pour the hot cream mixture into the chopped chocolate and stir until smooth.  Like those in the picture below.  Now, this is a very important step, REFRAIN yourself from drinking the chocolate mixture straight from the bowl before moving on to step 4!

4) Phew, you did it!  Now, in the same saucepan, add the milk, sugar and salt and warm it up with low heat.

  Pictorial A

5) Whisk until the sugar dissolved and bring the mixture to a simmer.

6) In a heat proof bowl, whisk the egg yolks together.

7) While whisking, pour the hot milk mixture into the egg yolks.

8) Pour the hot egg mixture back to the saucepan and continue to cook on low heat, stirring constantly with a flat bottom wooden spatula.
  Pictorial B

9) The custard is ready when it coat the spatula as shown in the picture below.  Run your finger through the custard on the spatula to check the readiness. (be careful in this step, the custard could be very hot).

10)  Place a mesh strainer on top of the bowl of chocolate mixture and pour the custard through.  Then stir in chocolate liquor (if using) and vanilla extract.

11)  Place the ice cream mixture onto a larger ice bath and stir until mixture is complete cooled.  Place in refrigerator for at least 2 hours or over night.

12) Follow Your ice cream machine’s manufacturer instructions to churn the ice cream…..churn churn churn…mine was done in as little as 25 minutes. 


Pictorial C

When it’s ready from the ice cream machine, the consistency of the ice cream is like the soft serve type.  If you want it more solid, like a traditional ice cream, place the mixture in a freezer safe container with lid and chill in the freezer over night.  When ready to serve, bring the ice cream out to room temperature for 3 to 5 minutes.  When the ice cream softens up a little, it brings out the best in terms of flavor and texture.  I used some chocolate liquor in my recipe and that really boost the flavor and enhance the texture as well.  Since alcohol lowers the freezing point, so the ice cream stays creamier and smoother because it does not freeze as solid and is less likely to form ice crystals.  You can’t taste the liquor at all but it really enhance the overall flavor of the dark chocolate, just like what the instant coffee does, as an enhancer.

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I hope you’ll enjoy this recipe and be inspired to make your own ice cream at home.  Stay tuned for more ice cream recipes to combat the heat this summer!
 



Valrhona Dark Chocolate Ice Cream: (Printable Recipe)
Makes: about 1 quart


2 cups heavy cream
1/4 cup unsweetened cocoa powder (I used Valrhona’s)
1/4 teaspoon instant coffee granulate
6 ounces dark chocolate, chopped (I used Valrhona’s 70% dark chocolate)
1 cup whole milk
3/4 cup granulated sugar
Pinch of sea salt
6 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon chocolate liquor

Place chopped chocolate and instant coffee in a large heat proof bowl, set aside. Prepare a large bowl of iced water (for ice bath), set aside.

In a medium saucepan, heat one cup of the cream and the cocoa powder, whisk to blend the cocoa powder into the cream. Bring to a boil, and reduce to a simmer, whisking constantly.

Remove from heat and pour cream mixture into the bowl of chopped chocolate mixture, stir until all chocolate is melted and the mixture is smooth. Then stir in the remaining 1 cup of cream.

In the same saucepan, bring the milk, sugar, and salt to a simmer. In a separate heat proof medium bowl, whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Over medium heat, stir the mixture constantly with a flat bottom wooden spatula. Make sure to scrape the bottom as you stir, until the mixture thickens and coats the spatula, until it reaches 170°F on an instant-read thermometer.

Set a mesh strainer on top of the bowl of chocolate mixture. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla and chocolate liquor. Stir over the prepared bowl of ice water until cool.

Chill the mixture thoroughly in the refrigerator for at least 2 hours (preferably overnight), and then churn it in your ice cream maker according to the manufacturer’s instructions.



26 comments:

  1. Not a bad replacement! Valrhona remains the best out there!

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    1. Oh yeah, my family is loving this replacement so far. :) I have to agree, I love the quality products from Valrhona.

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  2. Well, it didn't take you long to fill up that space in your cabinet! lol
    And this might even be more fun than the bread machine! :) This ice cream looks decadently delicious...and so refreshing! xoxo

    (p.s....if you get a chance, I hope you'll stop by and enter for a copy of Debbie's book...no hoops...just leave a comment) :) xo

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    1. Oh yes, the ice cream machine is definitely more fun. :)

      Thanks for inviting me to your giveaway. I just entered. I love Debbie's site to. Thanks for introducing me to her blog.

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  3. Oh my gosh, your ice cream look INCREDIBLE!

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  4. Very very smooth and creamy. A perfect summer cooler!

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    1. Thank you, Angie. Yes, this ice cream is super smooth and creamy. Hope you like the recipe.

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  5. I have seen so many ice cream recipes with raw eggs but still I am skeptical of using it in my kitchen. Some day I have to come out of this and give it a try. This was such a nice tutorial for the dark chocolate ice cream.

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    1. Thank you for visiting my blog and leaving a comment. Just to clarify,there's no raw egg in this ice cream recipe. Check out step #8 and #9 in the pictorial in the post, you pour the egg yolk mixture back to the saucepan and cook until the custard is cooked through and thicken. :) Hope you'll give this recipe a try. You'll definitely love it.

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  6. Oh my, that makes me yearn for freezing cold, smooth, velvety, yummy good ice cream:)
    A purchase that will be put to good use over the years.

    Happy Weekend to you, Amy!

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    1. Oh yeah...I've been putting my ice cream machine for some good use. :) Wish I can share this Dark Chocolate Ice cream with you, it's really amazing. Have a beautiful weekend!

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  7. Oh my! I love chocolate any.thing!
    Thank you so much my friend for your sweet comment! I was so happy to find that you had stopped by :o)

    Hugs to you!
    Blessings & Aloha!

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    1. The pleasure is on me. I really enjoy visiting your lovely blog. It's good that you're back from your bread with so many good news to share. :) Wish you a wonderful weekend ahead.

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  8. Hi Amy,
    What a great summertime treat, this Ice Cream looks delicious. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thank you for your kind words Miz Helen. Always appreciate that you host Full Plate Thursday, such a fun party. :) Have a beautiful weekend.

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  9. Yay you bought an ice cream maker! I made chocolate ice cream 2 weeks ago too! I've been making ice cream/sorbet I like, but my kids' request from the beginning was chocolate, so I finally made it. I'd love to try your version too! Dark chocolate is way to go! Looks so delicious Amy!!!

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    1. This comment has been removed by the author.

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    2. hehe...yeah, I finally gave in and got the ice cream maker. I had been thinking about getting it since last year. :) It's the best (or 2nd best) kitchen investment for me, right after the Stand Mixer. I had so much fun trying different flavors and of course, my kids are so happy that they get home made ice cream now.

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  10. Just curious, how's the texture of your ice cream? I've been making ice cream for the past couple of years. I so rarely get the velvety smooth texture from store-bought ice creams.

    I recently made a dark chocolate Guinness ice cream which turned out pretty well, but I'm more likely to believe it was the full moon. http://annieeatsworld.tumblr.com/post/23737654597/annieeatschocolateguinnessicecream

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    1. Hi Annie, the texture of this chocolate ice cream is super creamy, smooth and velvety! If that's what you're looking for in ice cream, I highly recommend you to give this a try.

      The chocolate liquor in the recipe really helps in enhancing the flavor and texture. As I explained in the post that alcohol lowers the freezing point, so the ice cream stays creamier and smoother because it does not freeze as solid and is less likely to form ice crystals. Give that a try and you'll be amazed how creamy this ice cream is. :)

      Wish you a happy Friday and a wonderful weekend! Take care.

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  11. I wonder if Kahlua would work for the liquor part? I would think the coffee would bring out the favor of the chocolate.

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    1. Oh yeah, I'm sure Kahlua will work beautifully in this recipe too. As you said, the coffee would enhance the chocolate flavor. That's the same reason why I added the instant coffee granulate in my recipe. :)

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  12. Multiple yums on this one. Store bought chocolate ice cream just doesn't do it for me (except for 31 Flavors). This looks fabulous.

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  13. Oh my goodness, I'm soooooo making this! You just made this chocoholics day :)

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