I love ice cream. No really, L-O-V-E, love it! The summer after sophomore year of college some high school friends (the same friends I ate granola bars and drank bottled water with in the park after hours . . . yeah, we were dorks) and I drove from Cincinnati to Waterbury, VT specifically to go to the Ben & Jerry's factory. (We also went to a Barenaked Ladies concert, but that was just one day - we went to Ben & Jerry's every day for a week while we were there). It was heaven.
My love for ice cream didn't end there. In college, I would use my extra meal plan points to go to the Inconvenience Store and buy pints. Once my roommates and I allowed a fairly random stranger live on our couch for a week in exchange for 40 pints of Ben & Jerry's - one of every flavor at our grocery store. Maybe not the safest thing to do, but our love of the stuff knew no bounds! [That guy was the greatest houseguest ever - Court]
Therefore it should be no surprise that I would want to make it myself. I'm creative, I like coming up with new flavor combinations; it shouldn't be that hard. Obviously though, it intimidated me. Between high school and now (some 13 years . . . gosh that makes me feel old) I attempted to make ice cream only one time on my own. That is just sad!
Last summer however, my desire to make ice cream for myself was renewed when my Dad bought an old-timey ice cream maker and I bought him David Lebovitz's The Perfect Scoop. We made all kinds of ice cream: fresh black berry, fresh raspberry, chocolate, honey and blue cheese, and goat cheese (I think that was it . . . it was a lot, is what I really remember).
You would think after that marathon of ice cream churning (oh, and like I said it was and old-timey maker so we churned and churned), I would be ready to make my own. But, you would be wrong. Until now. I couldn't wait any longer. So I asked my Dad to send me a copy of the creme fraiche ice cream recipe from The Perfect Scoop and I decided to make up my own orange dark chocolate recipe ].
And you know what? It was easy! All of it.
Both recipes were custard-based instead of "Philadelphia style," which means that I used eggs. For whatever reason, and I will go with the creamy mouth-feel factor, I like the custard-based ice creams (now ask me if I have ever made a different kind . . .).
The basic process is to warm your milk products, sugar, and salt in a a sauce pan. While that is warming, you want to whisk the egg yolks in a separate bowl. Once the milk mixture is warm you want to slowly add it to the egg yolks. Once combined, you return the whole thing to the saucepan and heat until the mixture coats the back of your spoon/spatula.
This would be where I had my biggest problem. My ice cream maker is apparently a piece of crap. The ice cream never froze in the maker. Therefore, it took a ridiculous amount of time to freeze in the freezer and it is super solid (since it didn't really whip any air into the ice cream). But dang, it still tastes good.
Orange Dark Chocolate Ice Cream
*An adaption of Ben & Jerry's Chocolate Ice Cream recipe and David Lebovitz's Dark Chocolate Ice Cream from The Perfect Scoop.
1 cup orange juice
1 cup whole milk
2 oz. Special Dark Cocoa Powder
6 oz. unsweetened chocolate
2.25 cups heavy cream
1 cup sugar
large pinch of salt
2 large egg yolks
Zest of one orange
1 tsp. vanilla
- Place orange juice in a small sauce pan - bring to a boil and simmer until it has reduced to approximately 2-3 Tbsp.
- I In a medium saucepan, warm milk. Pour over cocoa powder and unsweetened chocolate; mix in reduced orange juice and set aside.
- Warm heavy cream, sugar, and salt in a medium sauce pan. Once warm, slowly add to whisked egg yolks until combined. Return mixture to sauce pan.
- Add orange zest and vanilla to heavy cream/yolk mixture and return to stove. Heat until it coats the back of a spoon.
- Add chocolate to the heavy cream/yolk mixture and chill in refrigerator until cool.
- Freeze in ice cream maker according to manufacturer's instructions.