Naked Chocolate Ice Cream for Lovers

By • July 24, 2010 • 42 Comments

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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

Food52 Review: WHO: drbabs is a longtime Food52-er from Long Island.
WHAT: The silkiest, most luscious chocolate ice cream you'll ever make.
HOW: Make a custard base using cornstarch as a thickener, then freeze.
WHY WE LOVE IT: If you're a chocolate-lover, then you've found your soul mate. And we love the technique that comes along with the recipe -- using cornstarch as a thickener for an ice cream base yields a product, as drbabs says, that is all about the ingredients.
The Editors

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 cup 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
  1. In a large saucepan heat 2 cups of half and half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Jump to Comments (42)

Tags: ? ? ? rich, chocolate, decadent, for chocolate lovers ? ? ?

Comments (42) Questions (1)

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Stringio

4 months ago Donna Ramos

Hi Barbara, what could you use instead of the creme de cacao or liqueur that non alcoholic?

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4 months ago drbabs

Barbara is a trusted source on General Cooking.

Hi Donna. You can just leave it out. I use alcohol to try and make it freeze less hard, but you can just take it out of the freezer for a few mutes before serving it. (In a pinch, I've run the container in the microwave for about 10 seconds if it's too hard to serve also.)

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5 months ago Joan

I'm getting the ingredients together to try this today!

Parmigiano-reggiano_gal

over 1 year ago PRST

Note to self: Fleur de lait ice cream needs cream!! What was I thinking???? I think Barbara's recipe above worked with whole milk due to the cocoa and chocolate.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Yes, the cocoa and chocolate probably add the fat that's missing from the milk alone. Don't fret-- I've done that, too, when we were craving ice cream and we only had milk in the house. Stir some mix-ins (nuts, chocolate chips, m&ms, pretzels?), and it will be ok.

Parmigiano-reggiano_gal

over 1 year ago PRST

Barbara, I LOVE the recipe! I am about to put David's Fleur de Lait ice cream in my ice cream maker- made entirely with whole milk. I'll let you know how that turns out. I did add some Tuaca liquor for fear that it might turn out icy.... Not my usual style to delete cream/half and half from a recipe but thought it was worth a try.

Parmigiano-reggiano_gal

over 1 year ago PRST

Congrats on the wild card win!!! Although I am in the egg custard camp, I thought I would give your recipe a try. I used Valhrona cocoa ( my fav) and whole milk- no half and half. Very nice texture and still tasted creamy. I also used Sabra- a chocolate and orange liquor from Israel, deleted the espresso powder and added a 1/4 tsp of Fiori di Sicilian yielding a delicious chocolate orange flavor. The recipe is a keeper when I want something lower in calories! I think next time I would also decrease the sugar to 3/4, the amount used in David's Fleur di Lait ice cream as I thought the ice cream was a tad too sweet- maybe changing the flavor contributed to the sweeter taste. Many thanks for the recipe. We love ice cream in this household!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thank you so much for trying my recipe and for commenting! I'm glad you liked it.

Stringio

over 1 year ago mary walton

Yeah natural ice cream without eggs. Chocolate yea my dreams have been answered.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thank, Mary. I hope you like it.

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over 1 year ago lcq2104

When you say "ice cream freezer" are you referring specifically to an ice cream maker or just a thing that keeps other things cold?

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

This is what I use: http://www.amazon.com/Cuisinart...

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations, drbabs! What a well-deserved wildcard win.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, hla!

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over 1 year ago Kukla

Many Congratulations Barbara on the Wildcard Win!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thank you, Kukla.

Stringio

over 1 year ago Heidi Rae Weinstein

Hi! Do you think I can make this in my Vita Mix???

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Yes, I think so.

Stringio

over 1 year ago ConnieHuberSchmidt

What would be the process for the Vitamix? My husband bought me one and I am afraid that I just use it as a high power blender. I haven't figured out how to convert other recipes yet.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

I don't know, other than to blend everything together. Does your vitamix have instructions for making ice cream? (I don't have one.)

Smokin_tokyo

about 2 years 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!

Massimo's_deck_reflection_10_27_13

over 3 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!

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over 3 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.

Massimo's_deck_reflection_10_27_13

over 3 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 ??

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over 3 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.

Dscn2212

over 3 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.

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over 3 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.)

Dscn2212

over 3 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!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I can't believe I forgot this: happy anniversary!

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over 3 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.)

Dscn2212

over 3 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!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Invite him to the party!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yum, chocolate delish!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

:)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! I'm in love!

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over 3 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!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Whoa! What Whole Foods contest?

Gator_cake

over 3 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.

Bike2

over 4 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.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

That sounds really good, too!

Mrs._larkin_370

over 4 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"!!

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over 4 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.