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Monday, May 21, 2012

Ladurée's Dark Chocolate Ice Cream


I've been too lazy to blab er blog lately ....

Or should I say , nothing new to post since the food I've been cooking were the same ol same ol these last few days .

But as always , I've got loads of books here from the library , okay okay , most of it are ice cream books lol

That's just an excuse to make ice cream more likely . Hey , 'tis summer and who can resists some icy concoctions ? Not me !

I borrowed this Ladurée book few weeks ago and kept drooling over their macarons . Initially , I can't bear to look at their macs hahahahaha Now , don't smirk but I'm on my 7th feet less macs , so don't blame me pfffttttt hee hee I'm still gearing myself up for another macs session , hopefully with feet this time *fingers crossed* ^-^'' But for now it's another ice cream because that's the easiest and foolproof recipe in this book lol

Or maybe I should call this blog , ice cream central , uhm , just this summer ?


Glace au Chocolat Noir , recipe from Ladurée : Sucré the recipes

Makes 1 quart / 1 litre

200 grams chocolate , minimum 70% cocoa solids
1/2 cup + 1 tbsp /100 ml water
2 cups + 2 tbsp / 500 ml whole milk
3 egg yolks
1/2 cup + 2 tbsp / 120 grams sugar

* Using a knife , chop the chocolate on a cutting board . In a saucepan , bring the water and milk to a boil . Remove from heat .

* In a large bowl , whisk the yolks and sugar until slightly pale ; pour a third of the hot milk over the yolks and sugar mixture ( to temper the yolks )   . Stir together with a whisk and pour the whole mixture back into the saucepan .

* Cook over low heat , stirring constantly with a wooden spoon until the custard thickens . It should coat the spoon when ready ; if you run your finger down the back of the spoon , the custard  should not run back into the line . Important : the custard should never come to a boil ; it should cook at a maximum of 185°F / 85° C .

* As soon as the custard has this consistency , remove from heat and add the chopped chocolate to stop the cooking . Pour into a large bowl and continue to stir for 5 minutes so that the custard stays smooth Refrigerate until chilled .

* Pour the mixture into the ice cream maker and process according to manufacturer's instructions . Transfer to an airtight container and freeze for at least 3 hours or overnight .




26 comments:

  1. ay abaw ka nami! valrhona gid? te pila na ayhan ang isa ka scoop?!

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    1. Tin , mas cheaper man bla dyapon sa haagen dazs ! lol

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  2. Ooh... I love chocolate ice cream! I also need some ice cream to beat the heat. Is super hot here in the past few days.

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    1. Ann , here , too ! pfffttt Need to gobble up more water and more ice cream ! hahahah

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  3. Kudos to you for continuing to try you hand at macarons. I have not ever started on the project. Also, glad that you squeezed in this fail proof recipe for rich chocolate ice cream. Just the picture of that bar of chocolate, tells me its a winner. Quality ingredients will do it every time.
    Also, I wish the library around here had a good selection of cookbooks-but the husband says I have enough at the house to choose from. Enjoy the day Anne.

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    1. Tina , you should see me carting huge books from the library ! Good thing the lib just near place :D

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  4. Oh, this is too tempting, very nice recipe indeed.

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    1. Sonia , this ice cream will go nicely with your pandan cake ! ;D

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  5. Some yummy flavors,here! Can I make this without egg yolks?

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    1. Balvinder , maybe using thick yogurt would be good ?!

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  6. It's that time of year! Ice cream all day, everyday! Actually looking out the window right now: I am bundled in SO many layers with the heating on full blast, and rain falling outside. Maybe not quite that time of the year for me.
    This looks delicious!

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    1. Summer here's just getting started but it's really toxic ! Buildings around and not much open spaces :P Yup , the hot weather's just a great way to make different ice cream but still looking forward to winter ! lol

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  7. Oooo...Anne, this is an expensive stuff you're making here! haha.... Absolutely mouthwatering.
    Thanks for the beautiful ice-cream recipes. Hope you're having a great week ahead, dear.
    Kristy

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    1. Kristy , hahaha but I used UHT whole milk ;D Valrhona chocolate here's not that expensive , 200 grams for about hk$40. , a really good deal :D

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  8. Bravo! There is no cream used in this recipe! Just the perfect recipe that I'm after :D

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  9. oh goodness I swear I can smell the dark chocolate right now,

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  10. Hi Anne, 2 scoops here please! Love your delicious ice cream, texture very smooth.

    Have a nice day.

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  11. i dont mind seeing more ice cream here! it's super duper hot here, wish that i have really long hands to reach out for these ice cream of yours! LOL!

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  12. I had no idea they even had a cookbook. What an amazing recipe! xo

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  13. I would enjoy a scoop or two of this at any time of day. This sounds delicious and you have made me very hungry. Have a wonderful day. Blessings...Mary.

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  14. i love that picture of the valrhona chocolate. mmm and i love your ice cream recipes! i got an ice cream machine last christmas, but i've never used it! i'm bookmarking your posts though and as soon as i get the courage i'm going to be making some of this :)
    )

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  15. Drooling over the ice cream Anne, it is a hot day here in London and I could so have a bowl of that....looks awesome :-)

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  16. Your chocolate ice cream looks so good, Anne! It's getting hotter and hotter here in my side of the world and I've been making lots of ice cream (not the custard style though because I'm too lazy to cook, LOL)...and chocolate, of course, is one of our favorite flavors!

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  17. Much as I enjoy macarons, this decadent chocolate ice cream would be better received at my house! It looks fabulous!

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  18. OMG you definitely stole my heart with this ice cream. It is 43 degrees here and there seems to be no respite from the heat. Would love to dip my fingers in them.

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