"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Frozen Desserts & Ice Creams
Reply
 
Thread Tools Display Modes
 
Old 06-21-2009, 06:43 PM   #1
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Thumbs up Katie's Dutch Chocolate Ice Cream

Okay, boys and girls. I used an electric Cuisinart frozen yogurt-ice cream machine. Here's the "rest of the story:"

KATIE’S DUTCH CHOCOLATE ICE CREAM
(Serves 6 to 8)
3 cups half-and-half
1 vanilla bean
¾ cup granulated sugar
¾ cup Hershey’s Special Dark cocoa
3 large eggs
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips

Pour half-and-half into a medium heavy-bottomed saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the saucepan; drop the pod in, too. Over low heat, cook for 30 minutes, stirring occasionally. Do not scorch. Turn off heat. Remove the vanilla pod and discard or rinse and reserve for another use. Remove 1 cup hot mixture, then add chocolate chips. Whisk until the chips have completely melted.

In a medium mixing bowl, whisk together the sugar and cocoa to break up any cocoa lumps. Add eggs and beat with an electric mixer on MEDIUM speed until the mixture is thickened like mayonnaise.

In a small, slow stream, beating on LOW, add the reserved hot mixture to the chocolate/egg mixture. Beat until completely incorporated.

Pour the tempered chocolate/egg mixture into the saucepan. Whisk to blend. Cook and stir over low heat until mixture thickens to about the consistency of chocolate pudding. Remove from heat and whisk in vanilla extract.

Pour into a bowl, placing plastic wrap directly on top of custard and refrigerate until thoroughly chilled.

Scrape into ice cream machine and churn for about 25 to 30 minutes or to the consistency you prefer. Serve immediately for soft-serve or place in the freezer to freeze harder. Store any leftover ice cream in the freezer in a container with a tight-fitting lid.

__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-21-2009, 06:57 PM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
oh man oh man oh man oh man............... (woman!)
__________________

__________________

Wyogal is offline   Reply With Quote
Old 06-21-2009, 07:16 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Copied and saved! Thanks Katie!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 06-22-2009, 02:16 PM   #4
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by Katie E View Post
Okay, boys and girls. I used an electric Cuisinart frozen yogurt-ice cream machine. Here's the "rest of the story:"

KATIE’S DUTCH CHOCOLATE ICE CREAM
(Serves 6 to 8)
3 cups half-and-half
1 vanilla bean
¾ cup granulated sugar
¾ cup Hershey’s Special Dark cocoa
3 large eggs
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips

Pour half-and-half into a medium heavy-bottomed saucepan. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the saucepan; drop the pod in, too. Over low heat, cook for 30 minutes, stirring occasionally. Do not scorch. Turn off heat. Remove the vanilla pod and discard or rinse and reserve for another use. Remove 1 cup hot mixture, then add chocolate chips. Whisk until the chips have completely melted.

In a medium mixing bowl, whisk together the sugar and cocoa to break up any cocoa lumps. Add eggs and beat with an electric mixer on MEDIUM speed until the mixture is thickened like mayonnaise.

In a small, slow stream, beating on LOW, add the reserved hot mixture to the chocolate/egg mixture. Beat until completely incorporated.

Pour the tempered chocolate/egg mixture into the saucepan. Whisk to blend. Cook and stir over low heat until mixture thickens to about the consistency of chocolate pudding. Remove from heat and whisk in vanilla extract.

Pour into a bowl, placing plastic wrap directly on top of custard and refrigerate until thoroughly chilled.

Scrape into ice cream machine and churn for about 25 to 30 minutes or to the consistency you prefer. Serve immediately for soft-serve or place in the freezer to freeze harder. Store any leftover ice cream in the freezer in a container with a tight-fitting lid.
This sounds great! Thank you for posting the recipe!
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-22-2009, 02:22 PM   #5
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I don't think you'll be disappointed, merstar. It's really, really dark chocolate. Almost like tar and very rich in spite of the fact that I only used half-and-half. Can't imagine what it would be like if I used cream. That's for another time.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-22-2009, 04:16 PM   #6
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,926
I will let you know Katie, cause I have a ton of cream left over from events!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 06-22-2009, 07:45 PM   #7
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by Katie E View Post
I don't think you'll be disappointed, merstar. It's really, really dark chocolate. Almost like tar and very rich in spite of the fact that I only used half-and-half. Can't imagine what it would be like if I used cream. That's for another time.
Katie,
That's great - the darker the better! I'm planning on trying it, so I'll definitely let you know how it turns out. Did you develop this recipe yourself?
I've been using Dorie Greenspan's Chocolate Ganache Ice Cream with a few tweaks, and it's also excellent - very dark and luscious. I can email you the recipe if you'd like, although it sounds like you've found your ultimate!
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-23-2009, 06:03 PM   #8
Senior Cook
 
katybar22's Avatar
 
Join Date: Apr 2009
Location: Gratefully, Texas
Posts: 411
Katie, I wanted to let you know that my son has recently taken an interest in ice cream making (thank you, Alton Brown) so I gave him your recipe this morning and he has made the custard and now we are waiting for ice cream. I really can't wait, but I will, lol.
__________________
Be the kind of woman, that when your feet hit the floor each morning, the devil says "oh crap, she's up".
katybar22 is offline   Reply With Quote
Old 06-23-2009, 07:45 PM   #9
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by merstar View Post
Katie,
That's great - the darker the better! I'm planning on trying it, so I'll definitely let you know how it turns out. Did you develop this recipe yourself?
I've been using Dorie Greenspan's Chocolate Ganache Ice Cream with a few tweaks, and it's also excellent - very dark and luscious. I can email you the recipe if you'd like, although it sounds like you've found your ultimate!
Yes, I did. After all, chocolate IS one of the food groups. If Buck was here, I'd have to fight him for the last bite. As it is, I took some with me to my friends' house yesterday and they'll have to fight each other over their last bites.

Please, please, please.....email me the recipe. Anything chocolate gets my attention.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-24-2009, 02:19 AM   #10
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by Katie E View Post
Yes, I did. After all, chocolate IS one of the food groups. If Buck was here, I'd have to fight him for the last bite. As it is, I took some with me to my friends' house yesterday and they'll have to fight each other over their last bites.

Please, please, please.....email me the recipe. Anything chocolate gets my attention.
Katie,
I can't wait to try your recipe! I will PM you the Dorie Greenspan one in a few minutes.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.