National Chocolate Day: Chocolate Ice Cream
I realize I am a day late to the party. I think my invitation got lost in the mail. Honestly, I had no idea that yesterday was national chocolate day until I hopped on Instagram and saw all the deliciousness going on over there.
In the world of homemade ice cream, there are two types: French and Philadelphia. While the more traditional French style relies on eggs (either cooked or raw) for a creamy, custard base, Philadelphia-style ice cream has no eggs. Eggy desserts and I have a rocky relationship. It’s a texture issue on my part.
So, homemade ice cream at our house is always Philadelphia-style. If you don’t own an ice cream maker, you should. Ask Santa. You won’t be disappointed. Ice cream is one of those foodstuffs that is so easy, inexpensive and delicious to make at home. I am partial to this two quart version, because then we can make enough for everyone in one batch, even if we have guests over.
I love the hint of orange in this recipe. It comes from either the zest of an orange, or this lovely little oil that is pressed from the rinds of oranges. It works wonders for adding a little citrus flair when you don’t have the fruit on hand. It packs a powerful punch, so a drop or two is plenty in this application! Bonus uses: it easily removes that obnoxious sticky residue leftover by some labels and it’s a great degreaser. There are lemon and lime versions also.
As far as I’m concerned, any day is a good day for a few bites of this chocolate ice cream. No need to wait for October 28th to roll back around!
Chocolate Ice Cream:
2 1/2 cups heavy cream
1/4 cup cocoa powder
3/4 cup sugar
Pinch of salt
8 ounces bittersweet chocolate, chopped
1 cup whole milk
1 teaspoon real vanilla
1 teaspoon orange zest or 2 drops Boyajian Orange Oil (optional)
Combine cream, cocoa, sugar and salt in a saucepan. Heat until just simmering. Remove from heat and stir in chopped chocolate until completely dissolved. Add milk, vanilla and orange zest or orange oil.
Cool completely. You can refrigerate the mixture for about four hours, or if you’d like to eat sooner, try this: plug your sink and add several inches of cold water and plenty of ice. Set the saucepan with chocolate mixture in the water and stir occasionally, until the mixture is nice and cold. Add more ice to the sink if needed.
Freeze according to your ice cream maker’s instructions. When finished, this treat will have a soft-serve texture. To firm it up before serving, transfer it to an airtight container and freeze for an hour or so. Leftovers will keep in an airtight container in the freezer for a day or two, but the texture may begin to suffer after much longer. I doubt there will be any left at that point to worry about, though.