Chocolate Ice Cream
slightly adapted from thekitchn.com
- 6 ounces of semi-sweet or dark chocolate (or a combination of both), coarsely chopped
- 2 cups heavy cream
- 1 cup milk (I prefer 1%, but any kind is fine)
- 3/4 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 3 tablespoons Dutch-process cocoa powder
from The Perfect Scoop by David Lebovitz
- 2 tablespoons of unsalted butter, at room temperature
- 3 tablespoons (45 grams) packed light brown sugar
- 1 tablespoon molasses
- 1 large egg yolk
- 1/2 cup white flour
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
Make the Ice Cream Base
- Melt the chocolate in a double-boiler by placing a sauce pan on the stove and adding about 2 inches of water; place a dry, heat-safe mixing bowl over the sauce pan (ensuring the water isn’t hitting the bottom of the bowl). Add the chocolate to the mixing bowl, and turn on the stove to medium heat. Stir occasionally as the chocolate begins to melt; continuing stirring until all the chocolate has melted and no lumps remain. Remove from heat.
- In a separate, medium-sized saucepan, heat the heavy cream, milk, sugar, sweetened condensed milk, and cocoa powder. Bring to a simmer over medium-high heat, whisking until smooth (make sure the cocoa powder is fully incorporated into the milk). Simmer for 2 minutes, then remove from heat.
- Combine the milk mixture with the dairy by pouring a ladleful of the milk into the melted chocolate, and whisking (carefully but with intent) until thoroughly combined. Add another ladleful and repeat whisking until you’ve added about half the milk mixture; from there, add the rest of milk mixture and whisk to combine (note: this can also be done – carefully – in the bowl of a stand mixer, with the whisk attachment; just make sure you stop and occasionally scrape the bottom of the bowl, the chocolate likes to congregate down there).
- Fully chill the ice cream bases before pouring into your ice cream maker and churning according to manufacturer’s instructions (mine took a little longer than usual – about 35 minutes.)
While the base cools/churns, make the cookie.
Bake the Cooking
- Preheat over to 350 and line a baking sheet with parchment paper or a silicone baking mat.
- Beat together the butter and brown sugar until smooth. Stir in molasses and egg yolk.
- In a separate small bowl, stir together the flour, baking soda, and cinnamon. Stir the dry ingredients into the butter mixture and mix until smooth. Using your hands, form the dough into a ball, then pat the batter onto the baking sheet in a circle about 5 inches in diameter, and bake for 12-16 minutes. Remove from oven and let cool. Once cool, break the cookie into chunks.
Assemble the Ice Cream
- Have a loaf pan at the ready.
- Once the ice cream is done churning, spread about 1/3 of the ice cream across the bottom of a loaf pan, and then sprinkle on top about 1/2 of the marshmallow fluff and graham cookie. Add another layer of ice cream and toppings, and finish off with a final layer of ice cream. Cover with plastic wrap, pressing it directly on top of the ice cream, and place in freezer.
- After an hour – or whenever the ice cream has firmed up a bit more, but it’s fully frozen yet – scoop and pack the ice cream into whatever ice cream container you use. This will get your ingredients well mixed and incorporated throughout. Freeze until firm, and enjoy!
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