Ok so this KitchenAid Ice-cream mixer attachment is some of the best $45 ever spent.
Last time I talked about my very own gula melaka (palm sugar) coconut ice-cream recipe
And here’s something else I made, chocolate ice-cream.
I am a lover of chocolate but also, I am very particular about chocolate. As you probably may have guessed, I don’t like milk chocolate much. Chocolate to me must be dark and delectable. It cannot be too sweet. I like nuts in chocolate, but usually only hazelnuts.
So maybe that’s why I didn’t immediately turn to chocolate ice-cream as the first ice-cream to try. I have had quite a few chocolate ice-creams that just haven’t quite fit the bill. Too sweet or too milky.
This one, recipe from David Leibovitz’s book The Perfect Scoop is indeed perfect. Rich and creamy. Just the right amount of chocolate-y. Not too much that all you can eat is just one spoonful.
It uses both cocoa powder and chocolate, so use good ones!
He does, also have a different version of chocolate ice-cream on his blog, one adapted from Jeni’s Splendid. I borrowed her cookbook recently and have been intrigued by her way of making ice-cream, which involves a cornstarch slurry and no eggs.
Have you made ice-cream that way before?
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