Project 52 Ice Cream Mondays #18 : Chocolate Ice Cream, Philadelphia style

I don’t know why I’ve not made Chocolate Ice Cream and waited only the 18th week to do so. It’s oh so rich, despite no eggs in the recipe. I love make ice cream with no eggs!! Because it’s so easy, and I don’t have to freeze anymore egg whites! It’s driving me nuts. Ah and this time around, I made some crepes to go with it. I missed eating crepes.

When I was in Sydney, I worked in a “Mexican” (sorta) store in Rhodes. We made crepes, nachos, burritos, and baked potatoes! Such fun, especially during peak hours, where orders of different crepes comes in. Haha Best part was the crepe maker can make 3, sometimes up to 4 crepes. The best crepe ever was caramelized onion, cheddar cheese, egg, mushroom and maple sauce. Yum.. I should make that soon. *wink wink*

Chocolate Ice Cream, Philadelphia Style

(adapted from David Lebovitz’s The Perfect Scoop)

makes about 1L

2 cups (500ml) cream

50g unsweetened Cocoa Powder (I would use 40g instead as it was quite overpowering)

1 cup (200g sugar) I used 180g

pinch of salt

170g unsweetened chocolate, chopped (I used a mixture of 40g of Lindt 85% Cocoa and 130g of Callebaut dark chocolate)

1 cup (250ml) milk

2 tbsp Kahlua

1. Whisk together cream, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (Beware of burnt, make sure you get to the bottom and sides of the saucepan)

2. REmove from heat and whisk in the chocolate until it’s completely melted. Then whisk in milk. Add in Kahlua (optional)

3. Pour mixture into a blender and blend for 30 seconds, then pass through a strainer.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Basic Crepe

(makes 3 of 9″ round crepe)

1 egg

1/2 cup (125 ml) milk

1 tbsp water

1/4 cup (30g) all purpose flour

pinch of salt

1 tsp brown sugar

1. Mix all the ingredients with a whisk in a bowl or jug till smooth and lump-free.

2. Let it rest for 15 minutes.

3. Heat pan with 1/2 tsp of butter to coat the base of the pan. Pour in 1/3 of the batter and swirl it so it fills up the base of the pan. When it’s almost done (about 1-2minutes) you can see the colour of the batter changes and some spots become slighly translucent. Flip over to the other side and let it cook for 10 seconds.

4. Flip onto a plate and fold in a quartered shape. Serve with icing sugar, honey, lemon, ice cream, whipped cream… As you wish!

Till then 🙂

10 Comments

10 Comments on Project 52 Ice Cream Mondays #18 : Chocolate Ice Cream, Philadelphia style

  1. tis ice cream is so rich and full of yumminess!!!

  2. Vivienne says:

    The crepe looks perfect!
    I love icecream without eggs as well…(and i try to minimize the amt of eggs in all my recipes hehe)

  3. wendyywy says:

    The last time I made choc ice cream (ages ago), everybody complained it was too rich, hahaha!!!
    I might try your version(but I think I’ll use either cocoa powder or dark choc only), but I don’t have kahlua. I will substitute with another liquor. The liquor is to bring the freezing temp down, right???

  4. faithy says:

    Looks delicious and perfect pairing with the crepe! wish i could have some right now.. remember to make this for me if i ever go visit KL! lol!

  5. Bakericious says:

    the ice cream looks so rich and chocolately.

  6. sweesan says:

    Ellie, yes.. my colleague said she’s never eaten such a rich chocolate ice cream before. Hahaha

    Hi Viviene, yes I like this crepe recipe, but sometimes I eyeball the amount as to the size of eggs I may use..

    Wendy, because the commercialized ice cream in supermarket all “tao kong kam liu” mar.. Haha Kahlua was not listed in the original recipe, I added cause I didn’t want it to freeze so hard. ICe cream with liquor melts faster

    Hi Faithy, Haha sure do .. let us know when u come to KL!

    Bakericious, it IS very chocolately..

  7. simonso says:

    wow home made? gotta be joking.

  8. Pei-Lin says:

    Swee San, so this was what you had at work yesterday ar? Lucky you! You have the entire empty freezer & fridge at your disposal! LOL! I wish I have, too, so that I can make more ice cream more often. Been months since I last churned ice cream. Will talk to you about your ice-cream maker (Cuisinart, eh?) this Sat. I’m gonna get one.

    You could even make crepe batter at work!? “Gam fong bin.” *Jealous. HAHA!*

    Oh, I told you I got that book by Lebovitz too! Not ready for Philly-style ice cream yet till I get my Cuisinart.

  9. sweesan says:

    Pei-Lin.. Haha don’t need to get cuisinart also can make one. but just need more freezer space. It’s 2.4k when I bought. If you want, you can check out HomeDec this month, they usually throw in 1 or 2 freebies. I got some measuring / microwavable bowls and cups. Keeping them for new house cause it’s so pretty haha

    Yes, we have a full range stove and oven with grill too in the shop! It’s a Smeg that cost around 28k on RRP Hahaha

    Granitas, popsicle and banana ice cream don’t need ice cream maker. Just fork / blender / food processor. Lol 🙂

  10. sweesan says:

    Yes simonso, homemade 🙂

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