Exceptionally Rich Chocolate Ice Cream: Finishing Touch for Rice Krispie Sandwich

This ice cream is my most favorite thing to consume. It is supremely rich and creamy.  Another boon? Practically fail proof!  Many people think that baking is a strict science, but I’ve never felt that way.  Last time I made this ice cream, I was out of cocoa powder and accidently added an extra egg yolk- still delicious!  This is David Lebovitz’s recipe and is my go to base for all ice cream.

2 cups heavy cream (the more fat, the better! Look for 36% fat content)

1 cup whole milk

Heat up the milk and cream over medium until warmed throughout.

5 large egg yolks

3/4 cup sugar

Whip together the yolks and sugar until pale yellow.

Once cream is heated, slowly add to the egg yolks, little bits at a time.

Add everything back to the saucepan and heat over medium.

Stir continously, heat until 170 degrees or the mixture coats the back of a spatula.

3 TBLS cocoa powder

5 oz. dark chocolate

Combine the cocoa and chocolate

Slowly strain the ice cream base into the chocolate, slowly whisking everything together. (Take note, it’s best to take it very slowly and only do a little bit of liquid at a time so as to not have clumps of cocoa or chocolate.

1/2 tsp. vanilla

Mix in the vanilla.

Make an ice bath for your ice cream base and allow mixture to chill fully, preferably overnight in the fridge.  (Throughly chilling helps to prevent ice crystals from forming and produces a creamier ice cream.)

Freeze according to your ice cream makers instructions.

For ice cream to serve:  Once the ice cream is done in the machine, move it into a airtight container (if the container is much larger, place plastic wrap over ice cream as well as a lid).  Serve right away for a soft serve style ice cream or freeze for several hours for a more solid texture.

For Ice Cream Sandwiches!!!: Line the same springform pan from earlier with parchment paper and move the ice cream to it.  Spread the ice cream and form it into a disk, cover with parchment and let freeze for several hours.

Once frozen, remove from springform and place between the rice krispies discs, peanut butter side to the ice cream.

Cut into wedges and dive in!  These are best when allowed to sit out for just a bit, about 5 minutes.




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