Archive for the ‘Chocolate Flavors’ Category
This was just as delicious and straightforwards as it sounds. I made a standard custard based ice cream, added kahlua to it after it finished cooking, and then after it finished churning I added dark chocolate chips. What else can I say- Yum!
So often you when you see Kahlua in ice cream, it’s automatically paired with coffee. But Kahlua has a delicious flavor all its own that deserves to be highlighted. Yes, it goes very well with coffee, but can you really taste the Kahlua flavor very strongly? I never can. So I decided to make Kahlua queen for the day and give it its own flavor. The chocolate chips enhance without detracting from the overall Kahlua flavor of the ice cream. And hey- everything’s better with chocolate chips right?
I knew a Kahlua Chip flavor would be good, and my instincts definitely served me well. This was completely delicious! A great twist on chocolate chip and a must for anyone who likes Kahlua!
Kahlua Chip Ice Cream Recipe
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup sugar
5 large egg yolks
pinch of salt
3 tablespoons Kahlua
½ teaspoon vanilla extract
½ cup dark chocolate chips, chopped from a bar of high quality chocolate
1.) Combine milk and heavy cream in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.
2.) Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.
3.) All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.
4.) Immediately remove from heat and transfer to a large bowl. Add the pinch of salt, vanilla and Kahlua and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. When ice cream is ready, add chocolate chips. Enjoy!
Make it a sundae!
This ice cream would taste great with a mocha sauce drizzled on top, chopped toasted walnuts and whipped cream. Yum!
The lighter side– Feel to substitute whole milk or half and half for the heavy cream in this recipe. If anything it will only make the flavors more intense, which is the reason gelati is often made this way in Italy.
I’ve always wanted to try chocolate sorbet. Most sorbets are fruit flavored, so I wondered if a chocolate flavored one could really be any good. Especially with the yumminess that is chocolate ice cream to compete with. But after making this amazingly flavorful sorbet, I’m happy to report that the two frozen treats are different, but equally good. Using water instead of milk products or eggs allows for a deep, dark chocolate flavor to shine through in a way that would be difficult in an ice cream. And the best part is that its devilish taste belies the sorbet’s angelic nutritional profile. So after a calorically packed holiday season, treat yourself to this sorbet guilt-free!
I used a recipe I found from a book called Pure Dessert by Alice Medrich. What intrigued me was its simplicity of ingredients and ease of preparation. It has essentially just three ingredients- cocoa powder, water and sugar. Can water really even be counted as an ingredient? And as for the preparation, it’s a quick, simple boil on the stove. The hardest part is probably the agonizing wait for the sorbet to become solid and ripen in the freezer!
The only thing to watch out for with this recipe is that you definitely don’t want to overcook your sorbet when it’s on the stove. You want to heat the cocoa-sugar-water mixture just until the sugar dissolves and no longer. You see, I’ve learned from this recipe that heat is the enemy of the flavorful cocoa powder. If you boil it too long, the cocoa will lose all of its chocolately intensity- definitely something to be avoided.
I had a family member on a diet who flipped for this recipe and couldn’t believe it wasn’t a wicked indulgence. It’s remarkably creamy for a frozen treat with no dairy products, and also holds up very well after days in the freezer. This is chocolate at its best; rich, unadulterated and distraction free.
1 cup (3.25 oz) cocoa
Scant 1 cup sugar
2 tiny pinches salt
2 cups boiling water
1/2 tsp vanilla
Combine cocoa, sugar, salt in saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Don’t cook any longer, as the heat can damage the flavor of the cocoa.
Take the mixture off the heat and add the vanilla. Refrigerate until cold, at least 4 hours. Add the rum or vodka, if using. Freeze in an ice cream maker according to the manufacturer’s instructions. Harden the sorbet in the freezer for at least 3 to 4 hours.
Note: The flavor is so rich that you can substitute half of the water with milk.
I’m just going to preface this post by saying that I love malt. I love it so much that it’s almost impossible for a malted milkshake or an ice cream to be too malty for me. I think it’s a seriously underrated flavor that most people would love if they tried it. So when I decided that I was going to come up with my own recipe for a malted milk ice cream, I knew it had to pack a wallop of flavor. At first I thought that that would simply mean adding malted milk powder to the base of my ice cream, but in a stroke of genius I remembered an old, forgotten can of barley malt syrup in my closet. Barley malt syrup is a natural sweetener that can be used in equal amounts in substitution for honey, molasses or sugar in recipes. It’s also used as a part of the process in making authentic bagels and pretzels, which is why I originally purchased it. But best of all, it is some deeply malty stuff that did double duty in my recipe by sweetening and boosting the flavor of the ice cream simultaneously.
In addition to the malt syrup, I added flavor to the ice cream by adding malt powder to the base of my ice cream, and crushed malted milk balls to the finished ice cream. This resulted in an ice cream with a big, delicious malt flavor punctuated by the frequent crunch of a malted milk ball bursting between your teeth. Malt powder is usually found in the dried milk section of the grocery store, but don’t confuse it with Ovaltine which isn’t what you’re looking for. Brands such as Carnation or Horlicks are pretty dependable and readily available.
As for the malt syrup, that’s probably going to be trickier to find. I found mine at a local health food store, and Whole Foods might carry it. Trust me though, it’s worth the trek to find it. The syrup made the ice cream deeply flavorful in a way I’ve never experienced before just using malted milk powder. It also added a slight background caramel note that I found appealing. I also have suspicions that the malt syrup may have helped the texture of my ice cream as well. This ice cream came out particularly smooth and creamy, so I think that the syrup may have acted as a stabilizer similar to the way corn syrup would behave in a recipe.
With malt powder, malt syrup, and chocolated covered malted milk balls, I definitely got my fix of malty goodness in this ice cream recipe. And man, was it good! If you love malted milkshakes as much as I do, you have to give this a try. It turned out smooth and thick with a creamy malt flavor permeating every bite. Forget the drive thru, and make this soda shop classic for yourself at home!
Malt Ice Cream Recipe
1 ½ cups heavy cream
1 ½ cups whole milk
¼ cup sugar
½ cup barley malt syrup
4 large egg yolks
pinch of salt
½ cup malted milk powder
2 cups coarsely crushed malted milk balls
½ teaspoon vanilla extract
1.) Combine milk, heavy cream and sugar in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.
2.) Meanwhile whisk the egg yolks together in a large bowl and gradually add the malt syrup. Whisk the mixture until the yolks look fluffier and turn a paler yellow color.
3.) All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 4-5 minutes.
4.) Immediately remove from heat and transfer to a large bowl. Add the pinch of salt, malt powder, and vanilla extract refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. Add in the malted milk balls after the ice cream finishes churning.
Make it a sundae!
This ice cream is a natural when paired with chocolate. Make a chocolate malt sundae by adding hot fudge spiked with malt powder, more crushed malted milk balls, and whipped cream. And of course this ice cream also makes fabulous malted milkshakes. Enjoy!
I never planned on making this ice cream. I love cooking seasonally, so I usually confine berry based ice creams and sorbets to summer, when they’ve reach their very zenith of ripe freshness. But truth be told, I love raspberries and strawberries whether or not it’s the middle of July or the dead of winter. What truly inspired me to make this ice cream was the simple fact that pints of raspberries were on sale for only a $1 each at my local supermarket. Where I live, that’s an unheard of, ridiculously low price! I came home from the grocery store with a great bounty of beautiful raspberries and I knew I couldn’t let them go to waste. Flipping through David Lebovitz’s extraodinary ice cream cookbook, The Perfect Scoop, I came across his recipe for a Chocolate Raspberry Ice Cream and was sold on the idea immediately. The dark chocolate with the tart, yet sweet raspberries made for an incredibly rich, luxurious ice cream. This is the tuxedo or the evening gown of frozen desserts. Rich, velvety and luxe- perfect for the sophisticated palate.
Even though raspberries aren’t in season right now, I still think that a Chocolate Raspberry Ice Cream qualifies as a fall/winter ice cream. Sure the berries are summery, but for some reason chocolate ice cream always struck me as more of a winter flavor. Speaking of chocolate, this recipe calls for dutch process cocoa. Different from the regular variety, “dutched” cocoa is treated with alkali, which neutralizes acids. The resulting cocoa powder is a bit milder, and darker in color and flavor in comparison to natural, unsweetened cocoa. Unable to find pure dutch process cocoa, I used Hershey’s Special Dark Cocoa Powder, which is a mix of both cocoas. This cocoa worked beautifully, and gave the ice cream a deep, dark chocolate flavor.
Part of what makes this ice cream such a treat is the fact that so often the raspberry/chocolate combination can result in a dessert that’s sicky sweet and cloying. Artificial raspberry flavor is truly gross, and tends to taste more like cough syrup than anything found in nature. This ice cream is the opposite of that, using only real, fresh and natural ingredients. When I told a friend that I was making this ice cream she remarked that she didn’t like chocolate and raspberries together. After having one bite of the finished product she quickly changed her mind.
I know I say this every week, but this truly has to be up there with my all time greatest ice creams. Once again, David Lebovitz delivered with another fabulous recipe. My family and I enjoyed this so much that we’re planning on using it as a centerpiece dessert after a filet mignon dinner on New Year’s Eve. We’re actually planning on turning it into a deluxe ice cream pie by filling a chocolate cookie crust with the freshly churned ice cream and topping it with a whipped cream/creme fraiche mixture, chocolate shavings and more fresh berries. Yum, I can’t wait!
Recipe adapted from The Perfect Scoop by David Lebovitz
Chocolate-Raspberry Ice Cream
2 Cups Heavy Cream
7 Tbsp Unsweetened Dutch-process Cocoa Powder
3/4 Cup Sugar
2 3/4 Cups Raspberries, fresh or frozen
½ teaspoon vanilla extract
pinch of salt
1.)Whisk together the cream, cocoa powder, salt, vanilla and sugar 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 add the raspberries. Cover and let stand for 10 minutes.
2.)Puree the mixture in a food processor or blender. If you wish, press the mixture through a mesh strainer to remove the seeds.
3.) Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.
Make it a Sundae!- Top with hot fudge laced with a few tablespoons or Chambord or Framboise to heighten the rich flavors. Add whipped cream and more fresh raspberries and enjoy!
Lighten Up!– You can substitute half and half for the heavy cream pretty successfully in this recipe.
As plebian as this flavor sounds, it truly is one of my all time favorites. First of all, chocolate and almonds are just plain delicious to begin with. And when you add fluffy marshmallows to the mix you get an ice cream that’s both tasty and fun to eat. In doing some research on this flavor I discovered that it was invented during the Great Depression, a time when our country was undergoing a “rocky road”. In our own times of economic trouble, I recommend that you go out and buy the very best ingredients and make this ice cream at home. How’s that for a stimulus plan?
I started off with a slightly different ice cream base from my usual. I used constarch instead of eggs to stabilize and thicken my ice cream. I have to say that this method worked pretty well and couldn’t have been easier. You just boil milk, cream and sugar together and then add in a slurry of cocoa and constarch, liquified with a bit of milk. The next step is to boil it for a few minutes until it thickens slightly, and cool in the fridge. This ice cream base was very fudgy, and highlighted the cocoa flavor over the cream. Upon tasting it, I thought it tasted a bit like a frozen hot chocolate.
This base was great on its own, but even better with the toasted almonds and mini marshmallows in it. There’s is just something about almonds and chocolate together. They complement each other so well, I think it could be true love. And marshmallows are whimsical and fun. Some prefer a rocky road with marshmallow swirl in it, but I find that with a swirl you don’t get enough of marshamallow flavor in comparison to a tangible, solid marshmallow chunk. I’m also a purist when it comes to nuts, I only use toasted almonds or pecans. I’ve sometimes seen peanuts in this flavor in lieu of almonds, but I would never use them. Don’t get me wrong, I love peanuts in ice cream, but they just don’t belong in Rocky Road.
Ever since childhood, I’ve loved Rocky Road and some things never change. Eating it, I felt like a kid again with its fluffy marshmallows and chocolate milk flavor. I think this ice cream is just as comforting in times of economic turmoil as it was way back in the Great Depression. And how can we not hope in the future, when such a dark time in our nation’s history produced such a scrumptious frozen dessert? So take heart, things will get better, and in the mean time there’s always ice cream.
Rocky Road Ice Cream
2 cups milk
1 cup heavy cream
3⁄4 cup sugar
2 1/2 tbsp. cornstarch
3⁄4 cup unsweetened cocoa
½ teaspoon salt
1 teaspoon vanilla extract
½ cup toasted almonds, chopped
1 cup mini marshmallows
1. Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine 1 cup cream, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve and the base thickens slightly. Add salt and vanilla extract.
2. Set aside to let cool, then cover and refrigerate overnight. Process mixture in an ice cream maker according to manufacturer’s directions. Add mini marshmallows and almonds.
Make it a Sundae!– Amp up the flavor by topping this ice cream with hot fudge and marshmallow sauce. Sprinkle with toasted almonds and chocolate chips. Enjoy!
To be honest, I’m surprised that I’ve waited this long to include a frozen yogurt to this blog. You see, I really love yogurt. Any kind really. I’ll take it regular or frozen, plain or drizzled with honey or fruity jam. The wonders of yogurt may never cease, because not only is it tasty, but it is also incredibly healthy for you as well. It’s packed with calcium and protein, and may even possess some vodoo magic that eliminates tummy troubles. I mean, forget spinach (sorry Popeye!), but yogurt is the true food of superpowers! I especially love Greek yogurt, which naturally I used in this recipe. You must try it if you haven’t already. It’s so creamy and rich that you’ll think you’re eating ice cream for breakfast. Which is really my goal, but sadly even I can’t bring myself to do. Pie for breakfast? You bet! Cake? Just a breakfast muffin with yummy frosting on top. Try as I might though, I can’t justify waking up to hot fudge sundae first thing in the morning. So that’s where yogurt comes in.
For this frozen yogurt, I wanted to create a frozen treat concocted from my beloved Fage Greek Yogurt that tasted as rich and decadent as it is healthy. The deep, dark chocolate contrasted beautifully with the tang of the yogurt and created a frozen yogurt that was as dense and nutty as a confection.
One of my criticisms of many commercial chocolate ice creams and frozen yogurts is that they so seldom taste like dark or semisweet chocolate. I think that what happens is that the chocolate combines with the milk and cream to create, well, milk chocolate. Which is fine if that’s what you want. But if you are craving that deep, dark luscious hit of chocolate flavor you know that milk chocolate won’t cut it. To this end, I think yogurt really helps in complementing, and not diluting, the chocolate flavor. The creamy tang of Greek yogurt really brings out the rich and not-too-sweet components of dark, bittersweet chocolate.
In addition to the melted chocolate, I also used some cocoa powder in this frozen yogurt. Using two types of chocolate makes for a greater depth of flavor and cocoa also provides a pleasing texture or “mouthfeel”. I included almonds because one of my absolute favorite candies is dark chocolate almond bark. You can substitute another type of toasted nut if you’d like, but I encourage you to try it with roasted almonds. I was surprised at how much the almonds added to the overall flavor of the frozen yogurt. When I occasionally got a bite without a nut in it I was struck by how much the roasty warmth of the almonds enhanced chocolate flavor.
This frozen yogurt packed a wallop of chocolate flavor for a bare minimum of effort. All you have to do is buy Greek yogurt and whisk in some melted chocolate, cocoa and sugar. After you pour it into your ice cream machine, the hardest part about this recipe may be the wait for it to finish churning! So little effort, and the rewards are so rich. Try it someday when your inner choco-holic is raging and you’re too lazy to make chocolate ice cream. Packed with calcium, protein, and antioxidants, you’ll be satisfying a craving and doing right by your body at the same time.
Chocolate Almond Frozen-Yogurt
3 cups of whole milk Greek Yogurt, such as Fage or Chobani
6 oz. of semi or bittersweet chocolate
3-4 tablespoons of cocoa powder
1/2 to 3/4 cups of sugar
1 teaspoon of vanilla extract
½ teaspoon kosher salt
½ cup roasted almonds
1.) Melt chocolate carefully in microwave or over a double boiler until melted, being careful not to burn or scorch it.
2.) Whisk yogurt, sugar to taste, vanilla extract, salt and cocoa powder together until smooth.
3.) Then, quickly whisk in the melted chocolate. If you don’t work quickly, the chocolate may not fully incorporate into the yogurt, but don’t worry if this happens. The melted chocolate will turn into tiny straciatella, or chocolate flecks, and your overall frozen yogurt will still be delicious.
4.) At this point, taste test your base and correct for more sugar or cocoa powder as needed. I kept ingredient measurements loose, as this can be up to the individual’s personal taste.
5.) Pour into ice cream machine and churn until frozen. This will take less time than your average ice cream, as the yogurt is very thick to begin with.
6.) Stir in almonds and enjoy!
Make it a Sundae– You could easily make an amazing Rocky Road sundae with this frozen yogurt. Top it with hot fudge and marshmallow sauce, sprinkle with more roasted almonds and chocolate chips and finish with whipped cream. Wowza!
Lighten up!- You could easily substitute 2% or even 0% fat Greek yogurt in the place of the whole milk variety.
I know what your thinking. Or at least I think I do. Chocolate chip ice cream? How boring, why would anyone want to blog about that? Well, for me this ice cream was anything but boring. Last year, I was diagnosed with Interstitis Cystisis, a painful inflammation of the bladder. In addition to the condition being, well, a pain in the bladder, I also had to radically change my diet. Amongst other things, I was forced to cut out chocolate for an entire year. But I’m so happy and overwhelmingly grateful to report that I’ve been symptom free for over 5 months now. This ice cream marks my return to normalcy after being in the grips of disease. I am tiptoeing towards absolutely no diet restrictions, and let me tell you, those little chocolate chips never tasted so good. And just objectively speaking, when all of the elements are just right, this ice cream is no less than sublime.
In this recipe, with precious few ingredients, it is so important to use the best. This recipe is an uncooked, Philadelphia style ice cream. With this type of recipe, the quality of the cream you use really matters, so if possible purchase milk and cream that’s once pasteurized and hasn’t been homogenized. I’ve used brands such as Skytop Farms with great success, available at Whole Foods Market. The quality of the chocolate you use makes a huge difference as well. Try to buy a high quality brand with the cocoa solids and cocoa butter being between 60 and 70 percent. No matter what kind of chocolate you use though, it will be delicious and still infinitely better than commercial brands. Have you ever picked up a carton that described the ice cream as having “Chocolaty Chips”? Its that extra “ty” on the end of chocolate that scares me, I mean what kind of substance is this exactly? Pretty suspicious if you ask me.
Instead of using actual chocolate chips that come in a bag, I prefer to buy a bar of semi or bittersweet chocolate and chop it into little cubes. In a more brash flavor like rocky road, you’d definitely want large chunks of mix-ins. Chocolate chip is a classic though, a demure and timeless lady and deserves something a little more refined. I like the nubbly texture of lots of tiny little chocolate cubes nestled in the sweet cream.
As much as I love to try new flavors, sometimes a return to a classic can be just as relevatory. This has always been one of my favorite flavors and I’m so overjoyed to be able to enjoy it again. In addition to having a tremendous flavor, this was just comforting and simple and good. It reminded me of my childhood, and I was amazed at how an ice cream could feel so warming. Even if you haven’t abstained from chocolate for a whole year, I think this perennial favorite will have the same effect on you.
Chocolate Chip Ice Cream
2/3 cup sugar
1 ½ cups whole milk
2 cups heavy cream, preferably unhomogenized and once pasteurized
High quality semi or bittersweet chocolate, finely chopped
1.) Whisk eggs together in a large bowl for a few minutes. Then, gradually add the sugar to the eggs, all the while whisking. Add the milk and cream and whisk until well mixed. Pour into ice cream machine and churn according to manufacturer’s instructions. When ice cream is finished churning, fold in the chocolate chips.
Make it a Sundae!– I like this ice cream for its simplicity, so I ate it unadorned, but if you want to this ice cream would make a smashing sundae. I think it would be phenomenal scooped on top of a brownie and topped with hot fudge or caramel sauce and homemade whipped cream.
Lighten Up!– You can substitute light cream for the heavy cream or replace both the milk and cream with half and half.
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