Chocolate Ice Cream

Trader Joe's Giant Chocolate Bar

Trader Joe's Giant Chocolate Bar

It is 30 degrees F (feels like 20) outside right now which is unseasonably cold for Portland but here I am making ice cream. Perhaps it is the sunny days or maybe the holidays. Ever since I purchased my ice cream maker, I have made several batches of avocado gelato and a few others but avocado is my all-time  favorite. To most people including Marcel, this is a very strange thing to make so he keeps asking when I can make something that he can eat, say chocolate. For some reason, I do not like baked or cooked chocolate. Cookies, brownies, and cakes made with chocolate do not appeal to me. I eat them from time to time but I’d rather eat a chocolate bar, usually with at least 70% cacao, sometimes with almonds or hazelnuts. Good quality hot chocolate warms my heart as well.

This recipe was taken from The Perfect Scoop by David Lebovitz. This time, I followed exactly what it said. It took a lot of self-control for me to stick to the formula. Actually, I did make one minor change. He suggested Dutch-processed cocoa but I used my favorite brand Dagoba which is technically not Dutch-processed but this is one of the best out there, in my opinion. They are from Ashland, OR and as you know, I love supporting  my “local” purveyors. For the chocolate bar, I used Trader Joe’s. Not the best but certainly better than most mass-produced chocolate. Valrhona would have been my first choice but I didn’t have any in my pantry. This resulted in a chocolate ice cream worthy of this statement from Marcel – “We can start an ice cream business”. The man knows his chocolate.

You can buy the book from Amazon.com for a reasonable price, borrow it from the library, or even better preview it on google books.

Combining the chocolate mixture with the custard

Combining the chocolate mixture with the custard

When freshly churned, it resembles soft-serve ice cream

When freshly churned, it resembles soft-serve ice cream

When freshly churned, it resembles soft-serve ice cream

Frozen ice cream

This entry was filed under: Foodie, PDX local
 

2 Comments

  1. Francis
    Posted December 7, 2009 at 9:21 am | Permalink

    its 22 F outside in Beaverton, at 12/7/09 9:20am you crazy for eating ice cream 😛

    • Charlotte
      Posted December 7, 2009 at 6:39 pm | Permalink

      But it’s Christmas season and that’s what we do – eat chocolate.