Wednesday, July 11, 2001


it's a little cooler today, but i see no reason to hold out on the chocolate frozen dessert! i've never understood why more people don't make their own -- it's much cheaper, so easy, and can be customized without much effort to exactly what you like. . .

let's start with a basic recipe. naturally, i think valrhona is good for this:

1/2 c (4 oz.) water
2 oz 53-67% chocolate (according to your taste)
1/3 c light corn syrup (or for an interesting variation, try using half corn syrup and half of those flavored syrups you have around the house for your coffee, like the da vinci syrups i mentioned previously)
2 tablespoons liqueur, such as kahlua, framboise, drambuie, whatever you like with chocolate (optional)
1 c (8 oz.) one-percent milk

combine water, chocolate, syrup, and liqueur in a microwave-proof bowl. microwave on high for 1 min. stir. if the chocolate hasn't yet melted, heat for another 30 seconds.

once the mixture is smooth, stir in the milk. pour this mixture into an ice cream maker and freeze. don't have an ice cream maker? then just cover the bowl, pop it in your freezer and freeze for 3-4 hours. take a fork and scrape the mixture all the way through until you have a big bowl of nicely scraped icy crystals. freeze for another 4 hours and scrape again if you like. or if you're truly lazy, quickly break the frozen mixture into blocks, pop it in the blender, give it a few quick pulses, and then freeze it again. the aim here is a smooth, pleasant mouthfeel -- a little grainy, not too grainy.

if you use the liqueur you should note that the mixture will not freeze as hard as without it, due to the lower freezing point of alcohol.

posted by fortune | 10:28 AM | top | link to this | email this: | | | 0 comments