Friday, September 23, 2016

So Good Chocolate Ice Cream

I'm told it is so good, hence the name. We have been on a roll, making chocolate ice cream at home. And what a revelation it has been for the fans. No more searching for chocolate fudge brownie at grocery stores. Or waiting for the two-for-one sales. This is a home run for the chocolate lovers and it takes minimal effort (cough cough)on my part.

Cousin Mario has given us his electric ice cream maker. The one given to his wife Cheryl, by their children. Sadly, she passed away last year. Knowing my predilection for all things home made, the ice cream maker travels with him, from the sub-continent to our home. The D'Souza family, Mario, Charmaine, Verne and Brent, spend a few days in our house and thoughtfully leave us this treasure.

I use the recipe off the Cuisinart manual.  A little planning is involved as you have to start a day before. The inner container needs to be chilled for 24 hour before use, for best results. Most good ice creams starts with milk, sugar and cream and of course chocolate. The best quality you can find. I have used milk as well as semi sweet chocolate. The popular vote goes to semi sweet. Both slabs or chips work, as they both have to be pulsed to a fine powder along with sugar. Warm milk is added and whizzed again. The food processor works best. This thick chocolate mix is then refrigerated for a couple hours. Then the fun begins.

Makes 4 cups

1 cup whole or 2% Milk
1/2 cup Sugar
8 oz semi-sweet Chocolate (bar or chips)
2 cups Cream
1 teaspoon Vanilla extract

Place the container from the ice cream machine in the freezer a day before you make the ice cream. Follow the manual for directions. Electric ice cream makers have precise instructions.

The next day start making ice cream by heating milk till you see small bubbles on the sides of the pan.

Place sugar and chocolate in the bowl of a food processor. Pulse till you have a fine powder.

Pour warm milk over chocolate and pulse a couple of times more to mix.

Put the chocolate mix in a bowl and cool. 

When it is cool add cream and vanilla to chocolate. Whisk well.

Place bowl in the fridge for 2 hours.

When you are ready to make the ice cream, remove the container from the freezer and place in ice cream maker.

Scrape chocolate mix into container, insert paddle and cover and start the ice maker.

  Let ice cream maker go on for 20-25 minutes.

At this point the ice cream will have a soft serve consistency.

Empty contents into a plastic or glass container and freeze till firm.


I have to admit making ice cream is a messy affair. Be prepared for drips and spills and many chocolate trails on counter tops. Once the whir of the machine stops, chocoholics cannot wait to dig into soft serve scoops without waiting for the big freeze. Mario...the electric ice cream machine has driven me to chocolate despair, and the rest of the house to chocolate heaven.