Timeless Classics: Chocolate Ice-cream

There are some things that have truly stood the test of time, like a chocolate cake, chocolate chip cookies or for an Indian – home cooking, or perhaps a well made gajar halwa or kheer. These are eternal crowd-pleasers and you can never go wrong with them.

I feel the same about chocolate ice-cream. Yes, that’s right, the humble chocolate ice-cream.

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As a Culinary Consultant with Baskin Robbins India, my work involves new product & flavor development and launches for various desserts. I’ve worked on the creation & launch of round ice-cream cakes, waffles & milkshake ranges among others. While playing with flavors and techniques in the ice-cream world, you could say that I’ve become partial to ice-cream and its addictive, creamy and smooth taste experience.

Available around the globe in a myriad of traditional and offbeat avatars, it literally comes alive when paired with certain other flavors. It fits in with modern interpretations of traditional desserts and can be used in a huge variety of ways. But a rich chocolate ice-cream is just how I like it – simple, unfussy, and absolutely soul-satisfying.

How do you get the most satisfying and taste bud enhancing chocolate ice-cream?

Use the best available (or hounded out) dark chocolate couverture. 52% dark chocolate will be perfect for this recipe. Please don’t go for compounds or chocolate coatings. The mouth feel and meltability of a purely conched chocolate (couverture) that contains actual cocoa butter is something else! The chocolate you use will clearly give your ice-cream its distinctive taste. 

A few recommended brands are Cococraft, Van Houten, Urban Platter. Callebaut has an amazing, explore-worthy range of single origin couverture.

Get a doorstep delivery of your choice of couverture from here.

Here is my tried and tested recipe for home-made chocolate ice-cream – do give it a go and tell me what you think.

RICH CHOCOLATE ICE-CREAM (Easy method):
Serves 6-8.

INGREDIENTS:

  • 200ml cream, not whipped, chilled ( fresh or non dairy cream can be used)
  • 125 – 150gm condensed milk, cold
  • 50ml full-fat milk, cold
  • 150gm Belgian or other dark couverture
  • 75gm cream, dairy
  • 2 tsp homemade caramel colour (optional)
  • ½ tsp chocolate/vanilla extract
  • 25gm Belgian dark chocolate chips

METHOD:

  1. Take chilled cream in a bowl and whip it till it reaches soft-peak consistency.
  2. Add condensed milk and whip till slightly firm. Add milk and blend well.
  3. Leave the cream mixture aside.
  4. Make a Belgian chocolate ganache : Heat 75gm dairy cream in a pan.
  5.  Remove pan from flame and add Belgian chocolate. Stir the ganache vigorously to make a smooth paste. Cool and keep aside. 
  6. Mix 200gm of this ganache into the prepared cream mixture,along with caramel colour and chocolate or vanilla extract (optional).
  7. Fold in  25gm Belgian chocolate chips.
  8. Pour the prepared ice-cream in an airtight metal or another box. 
  9. Leave to set in the freezer for at least 12 hours
  10. To serve: remove ice-cream and thaw for about 6/8 minutes.
  11. Scoop and serve with plain or with chocolate sauce or waffles/pancakes.

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