Better-than-Haagen-Dazs Chocolate Ice Cream: Rich, Creamy, Smooth

For those of you who read this blog regularly, you'll know that I've been on a mission this summer to make the best homemade chocolate ice cream in the world. Well, I think I have finally done it!



Best Ever Homemade Chocolate Ice Cream
(topped with spicy cookie crumble - see below for recipe)

Truthfully, someone else already did it before me, I just made some modifications as per my own dietary preferences and somehow created magic.  I found a recipe on another blog called Caramel Potatoes, which was taken from the book 'The Perfect Scoop' by David Lebovitz. Since I had not yet been a fan of homemade ice cream with egg yolks, I decided it was time to give it a try and see what all the fuss was about. With only changing the sugar to organic agave nectar, and using 71% dark organic chocolate, the ice cream came out beautifully.  And the best part?  It's texture and taste only improved after freezing it for one day.  It scooped out beautifully without any trouble at all.

Actually the truly best part was the taste.  This ice cream was, and you can quote me on this, better than Häagen-Dazs chocolate ice cream.  Partially because it has a natural cane sugar substitute and organic chocolate, and also because I used a richer, darker chocolate.

So I made the ice cream again, just to be sure that it was as good the second time around. I also bought a 500 ml container of Häagen-Dazs chocolate ice cream to compare the ingredients (Haagen-Dazs contains: Cream, sugar, concentrated skim milk, liquid egg yolk, cocoa). The only change I made the second time was that I used a semi-sweet (56% chocolate) instead of the 71%.  And up against Häagen-Dazs, this homemade ice cream truly stood out. So now, I no longer have to cry about how far away I live from the nearest store that sells Häagen-Dazs ice creams (yes, I really am on an Island) - I can just make my own!

If you want to try the recipe, you can find it below with two options: one for the regular chocolate ice cream lover, and one for the bitter dark chocolate ice cream lover. Oh, and you can reduce the fat by using skim milk instead of whole milk, and replacing one of the cups of cream with milk (i.e. 1 cup cream and 2 cups skim milk). I also tried it with no cream and only skim milk, but the texture was not as smooth; it tasted more like dark chocolate gelato (which is still pretty good!).

But before you make modifications, try the recipe as is. Just make sure you will not be eating it alone (sharing your ice cream is a great strategy to reduce calorie intake!). If you make this recipe first thing in the morning, you can have it ready in time for a dinner party that night!


Better-than-Haagen-Dazs Chocolate Ice Cream Recipe

Adapted slightly from: http://www.caramelpotatoes.com/2013/04/04/chocolate-ice-cream/
Time: 1/2 hour plus freezing time (8 hours)

You need:
2 cups whipping cream
3 tbsp. cocoa powder
5 oz bittersweet (70% dark organic chocolate, chopped OR for a sweeter ice cream, use 55% semi-sweet chocolate, but if using sweeter chocolate, use 1/4 cup less agave or sugar)
1 cup whole or skim milk
3/4 cup organic light agave syrup, or cane sugar
5 large egg yolks
1/2 tsp real vanilla extract (not necessary if your chocolate has vanilla in it)

Instructions:

1. Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking the cocoa until smooth (you can briefly mix with an immersion hand blender instead, if preferred).
2. Bring to a boil, then reduce the heat and simmer on low for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Stir in the remaining 1 cup cream. Pour the mixture into a large bowl, and scrape the sides with a spatula, then set a mesh strainer on top of the bowl.
3. Warm the milk and agave or sugar in the same saucepan.
4. In a separate medium bowl, whisk together the egg yolks.
5. Slowly pour the warm milk into the egg yolks, while constantly whisking, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a whisk, until the mixture thickens (about 5 minutes or more, until it coats the spatula).
7. Pour the mixture through the strainer and stir into the chocolate mixture until smooth, then, if using, stir in the vanilla.
8. Place your bowl over an ice bath (a larger bowl with ice water in it) and stir until cold (about 15 minutes).
9. Freeze it in your ice cream maker according to the manufacturer’s instructions.
10. Place in an airtight container and freeze for about 6 to 8 hours before scooping.

Enjoy!



Bonus Recipe: Spicy Cookie Crumble

1. Mix together 1 cup of unbleached all purpose flour with 1/4 tsp cayenne pepper and 1/2 cup muscovado or brown sugar in a medium bowl. 
2. Add 1/2 cup melted butter and stir until crumbly. 
3. Crumble into pieces one a parchment-lined cookie sheet.
4. Bake for 10 minutes at 350ºF until golden.
5. Let cool then sprinkle on ice cream.