Monday, February 9, 2009

Java House Chocolate Ice Cream

It was Super Bowl Sunday, February first; all lofty goals from one month ago totally forgotten, tossed away or stomped upon.

I live with banshee's it's hard to concentrate. Actually, it's impossible to remember what I walked into a room for much less be held accountable for what came out of my mouth after two glasses of wine a month ago when I was feeling particularly festive. Besides I had gotten this really neat ice cream maker for my birthday.
The banshee's were demanding not just chocolate but layers of chocolate. Evidently it is some sort of requirement for football contests. I don't ask questions anymore.


Java House Chocolate Ice Cream -



8 egg yolks
2 - 1 oz. squares semi-sweet baker's chocolate
2 - 1 oz. squares unsweetened baker's chocolate
2 cups whipping cream
1/2 cup coffee, room temperature
2 cups Half-n-Half
1 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1 large milk chocolate candy bar


In a small sauce pan, place 1/2 cup of whipping cream, semi-sweet chocolate, and unsweetened chocolate. Heat over medium low heat until chocolate melts. Stir frequently and remove from heat and set aside.

In a medium sauce pan, heat half-n-half over medium heat until it is very hot but not boiling. Remove from heat and set aside.

In a small bowl, combine sugar and cocoa powder.

Place egg yolks in the bowl of stand mixer. Using wire whip, begin to mix on low speed and gradually add sugar mixture and mix about 30 seconds, then add chocolate mixture and half-n-half and mix until well blended.

Return the chocolate half-n-half mixture to the medium sauce pan and cook over medium heat, stirring constantly until small bubble appear around the edge and mixture is steamy. DO NOT BOIL.

Remove from heat and transfer to a large bowl and add remaining 1-1/2 cups of whipping cream, coffee, vanilla, almond, and salt. Cover and refrigerate for at least 6 hours.

Attach freeze bowl, dasher and drive assembly to mixer and turn to "Stir", slowly pour mixture into freeze bowl and continue on Stir for 15 to 20 minutes. Add chopped up large milk chocolate bar and mix for 1 more minute. Transfer to airtight container and freeze for 2 hours before serving.


19 comments:

Donna-FFW said...

OK, after reading this and looking at your picture, I am adding it to my Valentines Day list! Looks wonderful and fun!!

jesse said...

I agree with Donna, looks perfect for Valentine's Day! YUM!

gigi said...

That sounds so rich. Make me some and drop it in the mail for Valentines Day.

Debbie said...

That looks so good. I would love some for Valentines Day!!!

TheWritersPorch said...

Oh Katherine.......I'm on a diet!
You have just blown it!

Not Another Omnivore said...

That looks amazing!

NAOmni

5 Star Foodie said...

Looks like a fabulous ice cream! Love all the flavors - yum!

Marjie said...

Thank god I don't like chocolate ice cream. This would kill me!

Cheryl said...

Making my mouth water just looking at it. I have been contemplating buying an ice cream maker

Pam said...

I could eat WAY too much of this. It looks rich, creamy and delicious.

Bridgett said...

There is nothing better than homemade ice cream and this looks perfect. Sounds like a rich recipe as well so it will be right up my alley!

tamilyn said...

Ooooo, I wish I liked ice cream. It looks so creamy! Of course, the rest of the family likes it........

Gladys said...

That looks wonderful. What kind of ice cream maker did you get?

Maria said...

Looks divine!!

Mrs. G. said...

Heaven help me. Mmmmm

Reeni♥ said...

That looks super scrumptious!! So chocolaty!!

Sara said...

This looks so good, the addition of the candy bar really takes it over the top!

Elra said...

Some seriously delicious chocolate ice cream, it will be everybody's new favorite now... hmm delicious.
Cheers,
Elra

Ice Cream Maker said...

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