It’s been a while since I acquired my ice cream maker and I just love it to bits. I’ve made countless flavours so far, experimenting with recipes from different books—Chocolate Malt from Claudia Fleming’s The Last Course, Coconut from Les Huynh's Blue Ginger,and even a Fromage Blanc flavour which I adapted from a recipe for Crème Fraiche ice cream from the very handy Frozen Desserts.
Yet, for some reason, I’ve put off making chocolate ice cream for the longest time. I love chocolate ice cream—the richer the better. I love Haagen Daaz chocolate flavours, from Double Chocolate Chip to Belgian Chocolate. They are dense, smooth, super chocolatey and very, very fattening. Those were some of my most guilty pleasures. And I guess I’ve been afraid that I might screw up when it came to making my own chocolate ice cream and put myself off it forever. Yes, I know I’m being a drama queen.
Anyways, I finally got it together and turned to a book that I’ve come to love and depend on for some of the best chocolate recipes: Alice Medrich’s Bittersweet. Her recipe for Bittersweet Chocolate Ice Cream didn’t disappoint. In fact, I knew it was going to be better than good once I had put the ingredients together to form its custard base. It probably helped that I used a fabulous bar of chocolate (99%) that Prestat (who recently opened an outlet at Raffles City) had sent me a few weeks ago.
It was the most voluptuous chocolate ice cream I had ever tasted. Yes, even better than my once-favourite Haagen Daz. It was gorgeous eaten soft, straight out of the ice cream maker and just as delicious firm out of the freezer. In fact it was so good that we very nearly finished it all before I could take a few shots of it for this post…which would explain why you see a quickly melting scoop of ice cream in these pictures—there was just none left to top up as the ice cream quickly melted in the tropical heat.
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