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.
(makes 3 of 9″ round crepe)
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 🙂