Skip to main content

Devil's Food Chocolate Ice Cream



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.
Labels:

Comments

Lindsey @ American Heritage Cooking said…
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.
August 10, 2013 at 7:31 AM
Jen said…
@Lindsey you have to try it! Its surprisingly easy. I'm definitely going to try this recipe, Philip. Looks amazing!
August 11, 2013 at 8:38 PM
Buttercrunch Nj said…
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!
September 9, 2013 at 3:57 AM
Richard A Lord said…
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.
July 8, 2021 at 2:20 PM
Phillip Oliver said…
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!
September 28, 2021 at 8:15 AM
Richard A Lord said…
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
February 24, 2023 at 11:33 AM
Richard A Lord said…
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
February 24, 2023 at 11:41 AM
Post a Comment

Popular posts from this blog

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. viii. I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty. When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild. The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to ...
9 comments
Read more

Mulattoes

Mulattoes Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 199. Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious! They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely.  I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies. 2 oz. unsweetened chocolate 6 oz. semi-sweet chocolate 3 oz. (3/4 stick) butter 1/4 cup sifted all-purpose flour 1 tsp. baking pow...
12 comments
Read more

Frozen Chocolate Mousse

Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 228. Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan. The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping. Crust 8 oz. choc...
5 comments
Read more