Dark Chocolate Ice Cream
Lately I am hearing and reading so much on having a
proper diet and eating healthy and within limit. All these are good things.
Good traits to be undertaken. Good habits to look forward. Some of them have
helped me to carve out a proper diet for me. To choose healthy options and
mostly inspired me to have a regular schedule for exercise. It really helped me
a lot for the past few months. Made me fit. I have lost a substantial amount of
weight and I feel light and healthy from inside.
Chocolate Ice Creams are everyone’s favourite. So when I
started making ice creams I knew that someday I will make a big batch of
chocolate ice cream and eat as much as I like. Sadly I can’t eat as much as I
like...but I can eat whenever I like. Besides this recipe is very adaptable.
You can add chocolate chips to the custard base to make them lusher. You can
also add some chopped nuts. Then you can also add different types of chocolates,
like Belgian Chocolate or Mexican chocolate...and they will immediately turn this
simple dark chocolate ice cream into Belgian Dark Chocolate Ice Cream or
Mexican Dark Chocolate Ice cream. Whenever I make this ice cream I add in whatever
chocolate I find tasty. Mostly I add Lindt chocolates, as they are very smooth
and velvety. You can add any chocolate of your choice. So let’s make my creamy
and luscious Dark Chocolate Ice Cream.
But there is one thing I never do. I do not kill my
wishes. If I wish to have a pizza or grab a burger or indulge myself into a
gelato....rarely I have stopped myself. I believe in guilt free eating. I eat
because I love and I enjoy good food more than anything. Good food and good
wine. It could have been my tagline...but I am not so much of a liquor person (no matter how much I try).....so
I think good food is the limit for me.
A few days ago I started reading Harry Potter and the
Prisoner of Azkaban again. It brought back all those teen age memories.
Literally we grew up with harry potter. Those book releases and then counting
days and waiting for movies were something that I really miss now. Although the
books and the movies are so different...still I love both of them. They are
good in their own perspective and of course you have to accept the fact that it
is almost impossible to pack all those incidents from books, brick by brick in
a movie. However I would have loved the movies more if it had a less serious
Harry. In the books, Harry Potter does smile, laugh and does sarcasm...but in
the movie Harry is much different. He is a serious super hero...”the chosen one”.
And in all these heroic attire somewhere I could not find that silly boy, who
hates classes, who hates exams...and whose favourite pastime is breaking the
rules.
Then there was this Twilight series. In this case I
prefer the books to the movies. No matter how hard I try I just can’t convince myself
to like the movies. The books are way dramatic and expressive and romantic
compared to them.
Dark Chocolate Ice Cream
Serves 8-10
Ingredients:
200gm dark chocolate (preferably 60% cocoa)
1/4 cup pure un-sweetened cocoa powder (I used the Nestle
pure cocoa powder)
Sugar – as per taste
3 large eggs
1 cup heavy cream
1 tbsp heavy cream
1 cup milk (preferably whole milk)
1 tbsp butter (preferably unsalted)
Method:
Mix the heavy cream and milk in a saucepan and simmer on
low flame till it reaches its boiling point. Put off the flame when bubbles
start to form at the edges.
Meanwhile in a large bowl break the 3 eggs. Add in the
sugar and with the help of a wire whisk, until the eggs turn lemony yellow and
when dropped from above it creates a ribbon.
Slowly pour in the warm milk + cream into the whisked
eggs. Whisk continuously while pouring to avoid any type of cooking of the
eggs. If you feel that you have cooked up eggs a little, pass entire mixture
through a sieve to get rid of them.
If you are using chocolate bar, then roughly chop it up
and put it in a heat proof bowl. Put a saucepan half full of water and let it
come to boil. When the water starts to boil put the heat proof bowl with
chocolates on it. Add the butter and stir slowly with a spatula until it’s all
melted and gooey. Once done put off the flame and take away the bowl of melted
chocolates. Immediately add in the 1 tbsp heavy cream and cocoa powder. It may
bubble up profusely but continue stirring, until everything well combined.
Now slowly mix in the eggs and milk mixture and then
transfer all of them to a saucepan.
Place the saucepan on a low flame and continue stirring
until it thickens up. The custard should be thick enough to cover the back of a
spatula when raised up. Do not let the custard come to a boil, or else the eggs
will start to scramble.
Pour in the custard in a loaf pan or bowl and let it come
to room temperature.
If you are using ice cream machine, then make ice cream
according to its manual.
If you are not using ice cream machine, then put the
mixture in a container, cover the surface with a plastic film and freeze until
a little set. Then scoop out the mixture and blend until smooth. Freeze again.
Repeat this procedure for 3 times and then freeze for 6
hours or overnight.
Let it sit outside 10 minutes before serving to be
scoopable and then serve.
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