We are in serious trouble, folks.
It was 82 degrees yesterday. It always happens in the spring…The temperatures hit the 80s and 90s and we all drag ourselves around for a few days trying to get accustomed to the coming inevitably HOT summer.
It only takes a day (and one night of tossing under a warm sheet) for some of us to begin to wonder if we’ll ever make it through, or how we’ll handle it again without going insane.
“Saudi Arabia is the only other place I know of that has temperatures in the 100s for over 2 months”, Mom says.
I start dreaming of a an ice pool. You know, kind of like a hot tub only there are glaciers floating in it.
Mirages of chilled watermelon slices, fruity gelato and delectable ice cream cones appear in heat waves.
Then it happens. The Best Ever Chocolate Ice Cream churns together into a great spoonful of creamy goodness.
Like I said, we are in serious trouble. Thankfully the air conditioning kicks on. Maybe we can keep from making it all the time if we keep the air on.
By the way, whoever invented air conditioners? I love you with all my heart. Just say the word and I will make you Chocolate Ice Cream whenever you like.
So, I was challenged by Shadowlilies to make a chocolate ice cream recipe that would rival the Best Chocolate Ice Cream You’ll Ever Have posted by Joanna Goddard over at A Cup Of Jo and created by Cenk from Cafe Fernando.
I did my first test run two weeks ago. It was good, but my chocolate choice didn’t fit. It had to be smoother, richer, melty-er. I knew immediately that I had to use Lindt. I actually thought about using the dark chocolate truffles, but decided against it a second later. Too much to unwrap.
The chocolate is what makes this recipe though. Go for the good stuff.
Shadowlilies laid out one condition in her challenge – no sweetened condensed milk! I went with coconut milk and a bit of sugar instead. I also added 2 egg yolks to substitute for the cornstarch and to give it more richness. The other big difference in the recipes is that I omitted cocoa powder for more 70% dark chocolate. Serious trouble, I’m telling ya!
Here’s the recipe –
3/4 c. whole milk
1/4 c. sugar
2 farm fresh egg yolks
3 bars of Lindt Excellence 70% cocoa dark chocolate
1/8 t. sea salt
2 T. espresso or coffee
2 t. vanilla
3/4 c. heavy whipping cream
1 can unsweetened coconut milk
Chop chocolate bars.
Whisk together milk, egg yolks and sugar.
Heat in a double boiler (or a bowl in a sauce pan as I do. :) just until steamy, stirring frequently. Add chopped chocolate and whisk until smooth.
Sprinkle in the salt and add espresso and vanilla. Whisk in cream and coconut milk.
Now the recipe over at Cup of Jo doesn’t require an ice cream maker. That’s a pro. However it does require more cooking time and lots of cooling time before freezing. That’s a con.
My recipe calls for an ice cream maker. That’s a con if you don’t have one, but if you do, no problem. Just churn according to the maker’s directions. No cooling is required since it never got that hot in the first place and what was heated was only a small amount of the mix.
The recipe makes exactly 4 cups which works perfectly for most electric ice cream makers.
Have you ever tried photographing ice cream on a warm day?
Hmmm…I need a walk in freezer. That might take the place of an ice pool, too.
So, which recipe do you think is the Best Ever? Try them both out and let me know!