Naked Chocolate Ice Cream for Lovers
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Author Notes: I originally submitted this to the "in the raw" contest and then decided to take the "in the raw" theme in a slightly different direction. This ice cream is naked chocolate-- for the chocoholic, for the person who dreams of chocolate, only orders chocolate desserts, celebrates every occasion with chocolate. It is decadent, rich, dark, thick and sexy. The technique of using cornstarch as a thickener is adapted from David Lebovitz, and results in an ice cream that is all about the ingredients. So it goes without saying that you need your best chocolate, cocoa, and vanilla. The base of this is a really delicious chocolate pudding. I bought an ice cream maker a couple of summers ago, and found David Lebovitz's recipe for Fleur de Lait ice cream in The Perfect Scoop. He used cornstarch, so I tried it with this chocolate ice cream and everyone loved it. You can really taste the chocolate, cocoa and even the vanilla as if there are exclamation points around them. I've also used this technique to make a salted caramel ice cream, and it's quite wonderful.
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Naked chocolate ice cream. Share it with someone you love. - drbabs
Serves 2 chocolate loving lovers
- 3 cups Half and Half, divided (or you can use 1.5 cups of heavy cream and 1.5 cups of whole milk)
- 3/4 cups Dutch Process Cocoa Powder
- 1 cup sugar
- 1 pinch kosher salt
- 1/2 teaspoon powdered espresso
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 3 tablespoons creme de cacao or liqueur of your choice
- In a large saucepan heat 2 cups of half and half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.
- Whisk cornstarch into remaining half and half until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, stirring constantly until the base begins to boil and becomes noticeably thicker.
- Remove from heat and stir in vanilla extract, chopped chocolate and liqueur, stirring until chocolate is completely melted and mixture is very smooth. Cover with wax paper, pressing down so skin doesn't form, and chill till cold.
- Pour (scoop out with small spatula--it's thick) custard into ice cream freezer and process according to manufacturer's directions. Store in freezer if not using right away.
- Take the ice cream out of the freezer and let it sit at room temperature for about 10 minutes before serving if you can wait that long.
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- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
Tags: ♥ ♥ ♥ rich, chocolate, decadent, for chocolate lovers ♥ ♥ ♥
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9 months ago BoulderGalinTokyo
What a name, what an idea! With a daughter allergic to eggs, everyone can enjoy the same dessert. Looks like the perfect recipe for our 35th wedding anniversary!
almost 2 years ago lapadia
Did somebody say Chocolate? ♥♥ I remember my mom using cornstarch with pudding/custards (way back), and I followed her lead, however, never thought of turning it into ice cream...thanks for sharing, drbabs!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi Linda. The base of this is a really delicious chocolate pudding. I know that most people are definitely in the eggs as thickener camp. I bought an ice cream maker last summer, and found David Lebovitz's recipe for Fleur de Lait ice cream in The Perfect Scoop. He used cornstarch, so I tried it with this chocolate ice cream and everyone loved it. You can really taste the chocolate, cocoa and even the vanilla as if there are exclamation points around them. I've also used this technique to make a salted caramel ice cream, and it's quite wonderful.
almost 2 years ago lapadia
I am definitely not in the egg camp, (especially with ice cream) and as I mentioned, my mom used cornstarch, for her custards. David Lebovitz = thumbs up! I don't own The Perfect Scoop, but have browsed through it. Cheers to your delicious chocolate experiment. A salted caramel ice cream?...is it here and I didn't see it? Oh, with all the entries on F52 now days, that is probably why, and knowing how you like and make ice creams & sorbets, you must check my newest blackberry sorbet, when you have the time! Finally....Chocolate ♥♥
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I didn't post the salted caramel ice cream--I made it last summer adapted from one of his recipes, but I didn't change it much so I can't really claim it as mine. Here's the link to his blog: http://www.davidlebovitz...
He uses eggs in this one, interestingly, and I substituted the cornstarch mixture on the theory that the butter and caramel were rich enough. I also roasted some pecans that were dusted in sugar and mixed those in at the end. I'm moving this weekend, but look forward to trying your sorbet.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Love your interpretation of raw! I've never tried David's cornstarch method. If you say it yields good results, I trust you, and I'll give it a try.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
It's really interesting how it enhances the clean flavor of whatever you're making. Look at this recipe of his for pistachio gelato:
http://www.davidlebovitz...
(And thanks for your trust. I'm honored.)
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, seriously, I'm anxious to try it. I adore David. Every time I've seen him, his hair is a different color. It's terribly easy to get bound up in "classic" methods of doing things. This isn't the "classic" custard preparation for an ice cream. Is it easier? Heck, yes. Most important, is it good? Obviously, if you're willing to go "raw" for it!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, I can't believe I forgot this: happy anniversary!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks, boulangere! (I've had a little mini-crush on David L. for a long time.)
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm trying to meet up with him in Paris in a few weeks. I'll let you know his hair color. Such a great guy!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Invite him to the party!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Yum, chocolate delish!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
:)
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Wow! I'm in love!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks! And congratulations on your finalist status in the Whole Foods contest--I voted for you!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Whoa! What Whole Foods contest?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, drbabs! Much appreciated. The Whole Foods Market Cooking has recipe contests every couple of weeks. If one of my food52 recipes is applicable I'll enter it. The one currently being voted on is for Party Beverage and my recipe for Tea Thyme (& Bourbon) Soda is one of the finalists.
almost 3 years ago Sagegreen
This sounds OTT!I am going to have to get an ice cream maker! For now I just mix in dark cocoa powder and expresso to vanilla ice cream.
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
That sounds really good, too!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, Dr. B., you've done it again. Your header describes me to a "T"!!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Make it! It's so easy.... If you don't have an ice cream maker, it's a really good pudding.