It’s Thanksgiving. I have no pumpkin. But I have something better.
This was a three-person enterprise made by yours truly, Boyfriend, and our friend V. This recipe is from the book that came with my ice cream maker, and I used my favourite Callebaut Belgian chocolate instead of baking squares, and added peanut butter chips. It was even more of a production than the cookies ‘n cream if you can imagine!
Before you get started: Your ice cream bowl needs to be frozen for at least 15 hours.
Once your start churning the ice cream, never, ever stop the mixer.
Time required: 2 days (1.5 hours of actual work and overnight chilling)
Yields: about 8 cups of ice cream
Total cost if you have none of the ingredients: $41, depending on the quality of chocolate
Cost per scoop: maybe $2.50
Kitchen implements required:
- Nemo the KitchenAid
- ice cream attachment
- 2 C heavy cream, divided
- 60 g semi-sweet chocolate (2 oz)
- 60 g unsweetened chocolate (2 oz)
- 2 C half and half
- 1 C granulated white sugar
- ⅓ C cocoa
- 8 egg yolks
- 4 TSP vanilla extract
- ⅛ TSP salt
- 184 g milk chocolate (6.2 oz)
- 1 C peanut butter cup pieaces
1. Chop the chocolate with a serrated blade, weigh it out and set aside. (The milk chocolate needs to be kept seperate, but the semi-sweet and unsweetened can be put in the same bowl.)
2. Using a double boiler on low, heat ½ C of the heavy cream, with the semi-sweet and unsweetened chocolate. Stir often and once chocolate has melted smoothly, remove from heat.
3. In a different sauce pan on medium, heat the half and half to steaming. Remove from heat. (I convinced Boyfriend and V to do the stirring and pot watching because I HATE that part. Ah, helpers!)
4. In a small bowl combine sugar and cocoa. Set aside.
5. In mixer combine egg yolks and sugar/cocoa mix, beat til blended.
6. Gradually temper in the warm chocolate/cream mixture into the yolks. Strain the warm half and half into the yolks. Don’t skip straining, it catches a huge skim which you don’t want in your ice cream. Or maybe you do. Ew. Blend on low until mixture is thoroughly combined.
7. Return mixture to sauce pan, heat to scalding (small bubbles form under surface but don’t let it boil). It will thicken up a bit but don’t worry.
8. Remove from heat, and stir in the remaining 1½ C of heavy cream into the hot mixture. Cover and chill overnight.
9. The next day, place frozen bowl in mixer and start the mixer. Pour in chilled mixture, all at once, and beat on speed 1 for 10-15 minutes.
So yeah… what I said about don’t stop once you’ve started? The bowl was making a funny noise, and Boyfriend determined I put the bowl on backwards. The mixer was stopped for 30 seconds to re-position the bowl. Bad idea. By the time the mixer started back up, the ice cream had completely frozen to the bowl and he had to churn it by hand like crazy to get it going again, while I cursed and shouted in the background.
“It’s ruined. It’s going to be awful. Look, it’s not even moving!”
“It’s not ruined, it’s going to be fine!”
10. When 30 seconds remain, add milk chocolate, and peanut butter chips.
11. Transfer to tupperware container and freeze at least 2 hours.
12. Let stand 10 minutes before scooping.
Verdict: Wow, this is delicious. It reminds me a lot of Chocolate Supreme ice cream which I haven’t had in years. It’s very rich though. Three scoops was way too much. Can’t wait til V gets to try it.
Playlist: Halo OST