06 June 2011

Chocolate Ice Cream & Ice Cream Bowls

I'm a big fan on ice creams that can be made quickly and without eggs.  This chocolate is very simple and super delish.  It's like eating cold fudge!  And the bowls were surprisingly easy to make, although they weren't a perfect rendition.  I think with some practice they'll be a staple dessert recipe!

Chocolate Ice Cream (Philadelphia Style)

David Lebovitz's The Perfect Scoop

2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions

Ice Cream Cones

David Lebovitz's The Perfect Scoop
(Makes 6 cones)

2 eggs
7 tbsp sugar
1/2 tsp vanilla extract
pinch of salt
2/3 cup plain flour
2 tbsp unsalted butter

**I don't have a cone mold, so I used ramekins to make bowls.  I only got 5 bowls out of the recipe and even those weren't truly big enough, although the portion size was more than enough.  **

Preheat the oven to 350F. Melt the butter and put aside. In a medium sized bowl, stir the egg whites, sugar and vanilla together. Add the salt and half of the flour and beat in. Pour in the melted butter and mix well. Finally beat in the remaining flour. This batter will keep in the fridge for about 4 days.

Line a baking sheet with parchment paper. Put 2 level tablespoons of batter onto the paper and spread with a spatula/spoon/palette knife into a 6"cm circle. Try to keep it as level and smooth as possible. On the other side of the baking sheet, repeat so you have two circles. Put into the oven for 10-15 minutes, depending on your oven - mine took about 12. When done, they should be mainly a golden brown, often with some lighter spots.

When they're done quickly remove from the oven and place on a heatproof surface. Use a thin (metal) spatula under one of the discs and flip it over. Immediately begin forming the disc around the mould (I used a large ramekin).  Hold and press down onto the surface to ensure good form. Repeat the process until all cones are complete.  When totally cool, put in an airtight container until you want to use them.