I’m not an egg yolk ice-cream person at all. I’m much the eggless ice-cream lover, but life is unpredictable, and you can never say no. With the mantra of ‘waste not,’ which is held close to my heart, rather then throwing the yolks down the drain, I hung on to them. Ideas for yolks – cream patisserie, mayonnaise, creme caramel, custard, brulee …
…but in the back of my mind was this beautiful little book, the only dedicated ice-cream book I own. ICE-CREAM. It’s pure eye candy, with pick-me-up pictures and fun ideas. Leafing through the book, I could instantly find many good uses for the yolks. For a while, I got hopelessly distracted by eggless ice-creams like cinnamon and mascarpone ice-cream, ricotta ice-cream etc. Slapped my self back into focus, & reluctantly returned to the eggy ones. A foodie’s got to do what a foodie’s got to do…
The recipe in the book is described as… “this recipe was inspired by Italian food writer Marcella Hazan’s Chocolate Gelato, first published in her book Marcella’s Kitchen. It’s dark, velvety and divine.” As much as I enjoyed making it, I just couldn’t get myself to taste it. The hub tried very hard to convince me to have a T E E N Y bit as there wasn’t the faintest of eggy smells, the kids loved it & asked for seconds…but not me. I shall wait for eggless. It’s psychosomatic & I know it; that’s the tragedy of the wiring in my brain. Weird!!
You might wonder why I got my ice-cream into this shape. Actually, not very long ago, my sis sent me this fluted baking tin thinking I would conjure up some magic in it, baking little cakes on the go. Little did she know that it was a fluted brioche mold, & brioches are breads rich in egg & butter. A few conversations later, we knew that the tin had to be used for something else. I don’t like bread with eggs, breads rich in eggs even less. So the other day, while making the ice-cream, I thought it would be nice to set it in this fluted mold to add some fun quotient. I did just that, after lining the tin with clingwrap. I also added some crushed failed macs to the tin just before leaving it to set finally. I made the ice-cream by hand, since I don’t own an ice-cream maker, & it came out really smooth & rich. No crystals, just pure deep chocolate heaven ( as per the feedback from my happy tasters)!
Dark Chocolate Ice Cream
adapted from Ice-Creams
by Pippa Cuthbert & Lindsay Cameron Wilson, pg 33
Makes 600ml (1 pt)
Ingredients:
6 egg yolks (4 large; our Indian yolks are very small)
1/2 vanilla bean
1 tbsp pure vanilla extract
125g plus 2 tbsps vanilla sugar
500ml full cream milk/whole milk
100gm dark chocolate, broken into pieces, melted
45g cocoa powder
Method:
In a heat proof bowl, whisk the egg yolks, seeds of 1/2 a vanilla pod, vanilla extract and 125gms vanilla sugar till thick & creamy.
Gently heat the milk to near-boiling point, then pour into the bowl of egg mixture, beating well.
Beat the melted chocolate into the egg mixture, followed by the cocoa.
Place the bowl over a pan of simmering water and stir with a wooden spoon until the bubbles deflate and the mixture coats the back of the spoon. remove from heat
Meanwhile, in a very small saucepan, make a caramel, combining the 2 tbsps sugar with 2 tbsp of water. Boil the mixture until it turns a dark amber in colour, swirling the pan as it begins to darken. (It is ready at 180C on a sugar thermometer)
Whisk the caramel into the chocolate until smooth – it will sizzle. Cover the surface with cling film & let it cool. (I cooled it over an ice water bath, stirring often.)
Leave in the fridge for at least an hour, then churn in an ice cream maker. if you don’t have one, like me, whisk every hour to break down crystals. Serve or transfer to a freezer container, cover the surface with foil & put in the freezer.
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