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.

Chocolate Caramel Sauce

Chocolate Caramel Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This is a variation of the Basic Chocolate Sauce. This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. semi-sweet chocolate
1 cup brown sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.

Gradually add the cream, stirring until smooth.

Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.

Remove from the heat and stir in the vanilla.

Serve warm or at room temperature.

Basic Chocolate Sauce

Basic Chocolate Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.

This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.

4 oz. unsweetened chocolate
1 cup granulated sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract

Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.)

Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye.

Gradually add the cream, stirring until smooth.

Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil.

Remove from the heat and stir in the vanilla.

Serve warm or at room temperature.

Pie Crust

Basic 9-inch Pie Crust 
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 17.

Ah, the dreaded pie crust. As much as I like to bake, I confess I do not enjoy making pie crusts. They are messy and often difficult and everything has to be exact. suppose I'm one of those rare bakers who just doesn't enjoy working with dough. I finally discovered Ina Garten's pie crust that you make in a food processor. It is very easy, comes out perfect each time and the dough is smooth and beautiful. It is my go-to pie crust recipe.

But since I'm blogging about Maida Heatter's recipes, I should at least attempt her pie crust recipe, now shouldn't I?!

Okay, been there, done that. The recipe scared me (5 pages!!!) but it wasn't as bad as I thought it would be. The results though were less than spectacular so I'm sticking to Ina's recipe (sorry Maida!) when I'm making pies. Taste wise, I couldn't tell much difference. After all, isn't a pie crust basically a pie crust?

Maida recommends using a glass pie plate.

Pie Pastry

1 cup sifted all-purpose flour
Scant 1/2 tsp. salt
3 TBS. vegetable shortening, cold and firm
3 TBS. unsalted butter, cold and firm, cut into very small squares
About 3 TBS. ice water


If your room is warm, Maida recommends chilling the mixing bowl and even the flour beforehand.

Place the flour and salt in a large mixing bowl. Add the shortening and butter.

Cut the butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs.

Sprinkle 1 tablespoon of the ice water by small drops over the surface.

Stir, mix or toss with a fork. Continue adding the water until the flour is barely moistened. Do not dump the water in one place, make sure it is sprinkled evenly.

Turn the mixture out onto a piece of plastic wrap.

Carefully wrap the mixture into a ball, covering with the wrap.

Flatten slightly and place in the refrigerator. The dough needs to chill at least one hour
before using it. Overnight is even better.

Maida recommends rolling out the dough on a pastry cloth. I do not have one so I used my regular cutting board. Flour the cloth (or board) and rolling pin. Flatten the dough about 7 inches in diameter. With your fingers, smooth and pinch together any small cracks around the edges.

Roll from the center out and do not turn the dough upside down. Roll from the center out and try to keep the shape round. Pinch cracked edges together. Reflour the rolling pin as necessary to keep the dough from sticking. Roll into a circle 12-13 inches in diameter. Try to keep the dough the same thickness so it will bake evenly. To transfer to the pie plate, drape it over the rolling pin and gently lower it into the pie plate. Press the dough into place and cut off excess edges.

Four Star French Chocolate Ice Cream

Four Star French Chocolate Ice Cream
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 222.

I made this on the 4th of July as a treat to myself to help relieve the depression over the drought and hot weather. I think it worked. Chocolate ice cream is probably my all-time favorite dessert and this is sooooo good! Very smooth, creamy and rich. Note: The original recipe printed in the book calls for double the ingredients listed here and it makes 4 quarts. She mentions using an ice cream churn. I think most people these days use the smaller 2 quart automatic ice cream makers. This is what I use so I've adjusted the recipe accordingly. There are many variations that you can add (liquor, nuts, coffee, etc.) It is delicious just as it is but I think I will add nuts the next time I make it.

3 1/2 cups heavy cream
6 oz. semisweet chocolate chips
1 oz. (1 square) unsweetened chocolate
1/2 cup granulated sugar
1/4 cup water
Pinch of salt
3 egg yolks
1 tsp. vanilla extract 


Place 1 cup of the cream (reserve 2 1/2 cups) in a heavy saucepan. Add both chocolates, place over low heat, and stir occasionally until the chocolate is melted.


Remove from the heat and beat briefly with a wire whisk, an electric mixer, or an egg beater until smooth. Set aside.


Place the sugar and water in a small saucepan over moderate heat. Stir with a wooden spoon until the sugar is dissolved and the syrup becomes clear and comes to a boil. Wash down the sides of the pan with a brush dipped in cold water to remove unidissolved sugar granules. Increase the heat to high and let boil without stirring for 3 minutes.


Meanwhile, in the small bowl of an electric mixer, add salt to the eggs and beat for about 1 minute.


Add the syrup to the egg mixture gradually, in a thin stream, as you beat at high speed. Continue beating for several minutes until the mixture is pale and thick and forms a ribbon when the beaters are raised.


Lower the speed of the mixer and add the warm chocolate mixture. Beat only until mixed.


Add the vanilla and the reserved 2 1/2 cups of heavy cream. Mix until the mixture is smooth.


Refrigerate for several hours or overnight. 


Pour cold mixture into your ice cream freezer, following the manufacturer's directions.