I am a huge fan of chocolate ice cream and after making my first chocolate ice cream using the French-style or custard method, I wanted to try this Philadelphia style ice cream to see how the two recipes compared. To be honest, I can’t say that one is better than the other. The French-style ice cream is a little creamier, but I think this one has a more intense chocolate flavor. The main advantage to the Philadelphia style ice cream is that it is easier and less time-consuming to make, and you don’t have to mess with using egg yolks. This was a great recipe to make on a night when I badly wanted to make ice cream but was pressed for time. I let it chill overnight, and the next day I made some chocolate truffles to add in it. The truffles were amazing and definitely intensified the chocolate flavor. My only complaint is that they sank to the bottom of the ice cream mixture, so they weren’t mixed in as well. I think this problem could be solved by freezing the truffles longer, so they are firmer. It didn’t seem to affect the ice cream all that much, though, and it was still delicious. I will definitely make this again, and will try some different mix-ins, because there are so many good ones I want to try!
Chocolate Ice Cream (Philadelphia Style)
2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk un the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Dark Chocolate Truffles
½ cup plus 1 tablespoon heavy cream
3 tablespoons light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 teaspoon Cognac, rum or other liquor or liqueur
Heat the cream with the corn syrup in a small saucepan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it’s melted and the mixture is smooth. Mix in the Cognac. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.
Line a dinner plate with plastic wrap. Form little ½-inch truffles using two small spoons. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix in.
Makes 40 (1/2-inch) truffles
Source: The Perfect Scoop by David Lebovitz