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Deep South Chocolate Ice Cream

Deep South Chocolate Ice Cream Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 454.

In Maida's introduction to this recipe, she says that she could not stop eating it at a New Year's buffet at a Mississippi plantation. She also said that people passed around bottles of Grand Mariner to pour over the ice cream. Grand Mariner is already an ingredient in the recipe - in fact, a generous 1/3 cup! However, I didn't notice the flavor when eating the ice cream. It does have an incredibly rich coffee flavor (I used expresso powder).

The ice cream is delicious and very, very rich. It is silky smooth and very soft.

I also made Maida's Chocolate Caramel Sauce to accompany it. This is serious ice cream and I see why she couldn't stop eating it!

A note in advance - it helps to have on hand at least 2 mixer bowls, 2 small saucepans and a double boiler. There are several things going on at once!

2 TBS instant coffee or expresso
1/2 cup boiling water
6 oz. semi-sweet chocolate
5 egg yolks
1/4 cup water
1/2 cup sugar
1/4 tsp cream of tartar
1/3 cup creme de cacao or Grand Mariner
3 cups heavy cream

Dissolve the coffee or expresso granules in the boiling water.
Transfer the water/coffee mixture to a double boiler and add the chocolate. Stir occasionally until melted. Remove from the heat and set aside to cool. Add the Grand Mainer or creme de cacao to the chocolate after it has cooled and transfer to a mixing bowl. (It helps to have multiple mixing bowls for this recipe).
Beat the egg yolks at high speed until they are thick and lemon colored.

Mix the 1/4 cup water with sugar and cream of tartar in a small saucepan. Stir over high heat with a wooden spoon until the mixture comes to a boil.
Let it boil without stirring until it reaches 230 degrees (about 3 minutes).
Add the hot syrup slowly, in a thin stream, to the beaten eggs., stirring at high speed. Continue to beat for about 5 minutes, until the mixture has cooled. 





If you have not done so already, you will need to transfer the melted chocolate to a mixing bowl. Add the egg yolk mixture to the chocolate mixture, beating only until blended.


Finally, mix in the heavy cream.


The mixture should be very cold before adding it to your ice cream freezer. It can be stored in the refrigerator for several hours or overnight or even chilled in the freezer. After it has chilled, add it to your ice cream mixer and follow the maufacturers' instructions.
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Comments

Lindsey @ American Heritage Cooking said…
This DOES look amazing!! I'll have to try this one as soon as mine runs out! Never enough chocolate ice cream!
August 14, 2014 at 7:33 AM
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