Devil's Food Chocolate Ice Cream
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 312.
Mmmmm, this is sinfully delicious! Extremely creamy and decadent, it is hard to stay out of it. Chocolate ice cream is one of my favorite things in the world and Maida Heatter says it is her favorite dessert.
I blundered and deleted my "how-to" photos that I usually include. However, this is very easy and not difficult to make.
11 1/2 oz. semi-sweet chocolate
1 cup milk
3/8 cup honey
7 egg yolks
2/3 cup granulated sugar
2 cups heavy cream
Break up the chocolate and place it in a heavy saucepan along with the milk and honey. On moderate heat, scrape the bottom of the pan with a rubber spatula until the mixture has melted. Whisk until smooth.
Beat the egg yolks with an electric mixer. Gradually add the sugar and beat until it becomes pale in color. Slowly add the warm chocolate mixture on low speed. The mixture will be thick.
Transfer the mixture to a heavy saucepan and cook over low heat, scraping the bottom and sides constantly. Use a candy thermometer and when the mixture reaches 140 degrees, gradually whisk in the cream. Stir occasionally until smooth. Chill in the refrigerator until very cold and then freeze in an ice cream maker according to the manufacturer's directions.
8 comments:
Oh wow. I think my chocolate crackles need your devils food ice cream right now! Or maybe that's just me!
I'm too scared to try ice cream from scratch. You make it sound so easy.
@Lindsey you have to try it! Its surprisingly easy. I'm definitely going to try this recipe, Philip. Looks amazing!
There's nothing like the rich luxury of hand-dipped chocolate and finely crafted fudge to provide a tiny escape from the monotony of the day. And there's really nothing like a delicious chocolate creation from Suzi's!
With Maida Heater’s Devils Food Ice Cream why does Chocolate Mixture with milk, honey & eggs have to be heated to 140 degrees.
That is not temperature for a custard base.
Also when reaching 140 degrees should the cream be added cold or room temperature.
I made this and it was excellent I substituted light corn syrup for the honey as I don’t like the taste of honey and the corn syrup also deters any ice crystals. I kept for over a month in my freezer- just as good at end of month as when first churned.
Hi Richard, it is good to know that corn syrup can be used as a substitute. I went back and checked the recipe and she doesn't say whether or not the cream should be cold but that is the way I did it. It sounds like this is a forgiving recipe!
From Richard Lord
This is an addendum to my previous post on July 8, 2021
I finally realized why the temperature should be 140 on a candy thermometer, that is the temperature generally speaking when eggs have been safely cooked so you should make sure the milk & egg mixture reaches 140. You are not making a creme anglaise.
I also remove the pot from the heat and very gradually add the cold cream and chill overnight. For Christmas I added one quarter cup of Grand Marnier (no more!) simply fabulous
Forgot to mention I only use 5 egg yolks- to me that is more than enough! Especially with the high price of eggs.
Also egg yolks tend to mask the intensity of flowered ice cream
And of course I substitute corn syrup in place of honey as I hate the taste of honey
Thanks Richard!
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