Frozen chocolate cream
I am not sure this should be called “ice cream”. It is more like a frozen chocolate ganache or a rich frozen toffee come chocolate sauce. That said, this recipe is currently being hailed as the “best ever chocolate ice cream” on Pinterest and so I tracked it back to the original food blog and the words, photos and easy method made me curious enough to give it bash.
Because it melts quickly-especially when trying to use heated utensils to serve-there is NO way this “scoops” so don’t even attempt to get a ball from this or even place it near a cone-you are better off with a sharp knife.
In fact trying to photograph this was a nightmare.
I would suggest one of the following:
1) Freezing it in a small silicone bread mould or small cake tin and unmoulding and slicing it to serve. You only need a small amount; it is very rich and I would serve this with caramelised banana or apple crepes, or with a small square or wedge alongside a berry salad or a hot pudding.
2) Alternatively freeze in individual teeny ramekins or espresso cups. Small jam jars would also work well and would add a really interesting addition to a dessert plate
At this stage you are probably wondering why I bothered blogging this recipe….
Because everybody who tested the ice cream, had seconds and made strange noises and grunts when popping it into their mouths.
There is not a trace of an icicle and it is possibly “perfection” as far as ice cream texture goes; smooth and velvety (besides the almost instant melting).
So in short, it’s delicious and quick and easy to make, but not practical to plate with any panache…
Frozen chocolate cream
1 tin condensed milk
3/4 cup whole milk
3/4 cup double thick cream (I used the entire 250ml Woolies tub)
170 grams good quality dark chocolate (I used 70% buttons from Baking Bitz)
¼ cup (25 grams) Nomu or dutch cocoa powder
2 tablespoons freshly-brewed espresso
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons mazeina
2 tablespoons cold water
- In a pot combine condensed milk, milk and cream and whisk until just starting to boil.
- Take off the heat and add the chocolate, cocoa powder, espresso, vanilla extract and salt.
- Whisk until the chocolate melts and the cocoa powder is completely dissolved.
- Mix mazeina and cold water in a bowl until completely dissolved, add to the ice cream base and place back on the heat, whisking until thickened.
- Allow to cool to room temperature, then mix it to remove any skin and place in the fridge for a few hours to chill. Check if it needs another stir, then freeze it
- Ensure you have covered the ice cream well-I used an air- tight container though it was impractical to serve from.
Tags: no machine ice cream