What better way to enjoy the hot summer days than with a bowl of cold and delicious ice cream? This popular dessert originated all the way back to the Roman Emperor Nero in 4th century B.C. He commanded to have ice brought down from mountain tops and combined it with honey and fruits to produce a refreshing treat. Centuries later, ice cream became the creamier dessert more similar to the modern day ice cream thanks to 7th century Chinese royals. When this cool dessert was brought over to Europe from China, it kept its affiliation with royalty as Italian and French royal courts enjoyed it as both a delicious and stylish dessert. Ice cream has come a long way from Emperor Nero’s version and, in the 20th century, ice cream flavors started booming and more exotic flavors came into being.
But many decide to stick to a classic flavor for this classic dessert: chocolate. It’s not surprising to find this popular flavor in such a popular dessert and there are numerous flavors out there that involve chocolate for a more complex and more unique ice cream:
Baskin Robbin™’s Chocolate Chip - a classic twist for the chocolate ice cream that originated in 1945
Häagen Dazs™’s Rocky Road – velvety swirls of marshmallow, roasted almonds, and their legendary chocolate ice cream
Ben & Jerry™’s Fossil Fuel – sweet ice cream with chocolate dough pieces, fudge dinosaurs, and fudge swirl
Penn State Creamery’s Bavarian Raspberry Crunch – chocolate ice cream with Swiss mocha chips and red raspberry swirl
For a fun summer activity (next to enjoying a bowl of ice cream), we at Sulpice Chocolat have a great idea: make your own chocolate ice cream! Not only do you get to enjoy your own work but you can also make sure the ingredients in your dessert are the best that you want.
Chocolate Ice Cream Recipe (adapted from Alton Brown’s Chocolate Ice Cream recipe):
· 1 1/2 ounces or approximately ½ cup unsweetened cocoa powder
· 3 cups half-and-half
· 1 cup heavy cream
· 8 large egg yolks
· 9 oz. or 1 cup and 1/8 cups sugar
· 2 teaspoons pure vanilla extract
1. Combine the cocoa powder and 1 cup of the half-and-half in a saucepan over medium heat. Whisk until completely combined then add the rest of the half-and-half and heavy cream. Bring to a simmer while occasionally stirring then remove mixture from heat.
2. In a bowl, whisk the egg yolks until light in color. Slowly whisk in the sugar.
3. Temper the cream mixture into the eggs. To do so, very slowly add the 1/3 of the cream mixture into the egg yolks. Then add the rest of the cream mixture. Place the egg and cream mixture into the saucepan and place over low heat.
4. Stir the mixture frequently until it thickens enough to coat the back of a spoon and reaches 170 to 175 degrees F.
5. Pour the mixture into a separate container and let sit for 30 minutes. Gently stir in the vanilla extract. Cool the mixture the in the refrigerator until it’s cool enough not to form condensation on the lid. Cover the mixture and store for 4 to 8 hours.
6. Place the mixture into an ice cream makers and follow manufacturer’s instructions. This chocolate ice cream can also be enjoyed with a generous serving of chocolate sauce on top.