Saturday, May 17, 2008

Chocolatissimo Nutella Bomb Ice Cream

Originally, I intended to use the recipe, here. It's a fine recipe that includes a lot of basic techniques essential to the education of any cook.

Only thing was, that recipe is mainly a chocolate frozen custard with some nutella thrown in. I already have an incredible chocolate frozen custard recipe that I've done a bazillian (or is it brazillian?) times. Turning the one I already know backwards and forwards and have already made to great acclaim a bunch of times into a recipe that uses Nutella would not be hard at all.


4 cups whole milk
14 egg yolks (note the symmetry here with the angel food cake)
1/2 cup + 4 tbsp sugar
2 cups heavy cream
20 oz bittersweet chocolate, melted
1/2 cup Frangelico
1/2 cup Nutella

To melt the chocolate, break it into reasonable chunks in a microwave safe bowl
Microwave on high for 30 seconds. Stir. Repeat. Stir. Until the chocolate is around 2/3s melted. Then reduce the microwaving time to 10 seconds until the chocolate is smooth and glossy. Any little chunks still remaining will melt while you do the rest of it. If the chocolate looks like this:

You're cool.

In a stand mixer put the egg yolks and sugar together and mix well on a medium speed.

Scald the milk

Use a ladle to put the scalded milk a little at a time (this is called tempering the eggs, remember?) into the egg and sugar mixture while the mixer is running on low.

Add 1/2 cup of Frangelico

Mix well and transfer to a large saucepan over a medium heat, stirring constantly with a wooden spoon. There's no substitute for the wooden spoon here. Don't even fucking try. Just use a wooden spoon.

Cook until the custard thickens and begins to coat the back of your wooden spoon.

Pour this back into the mixer's bowl through a strainer.

Use a spatula to gently force some of the curdles through. Gently.

With the mixer at a medium stirring speed, add in the melted chocolate,

the cream,

and the Nutella.

Mix at medium until smooth and glossy.

Transfer this to the freezer container for your ice cream freezer, use heavy cream, or milk, or a combination of the two to bring the level up to the full mark.

Chill for at least six hours before freezing.

This one looks totally fucking epic. I'm certain it is going to taste monsterously good when frozen.

Get your drool bibs ready for the pictures of the freezing I put up tomorrow, or late tonight. Make that late tonight. There's no way in the blue-eyed world I will be able to wait until tomorrow to get this done.



Blogger Lisa said...

Y'know, I was just thinking, "Wouldn't Frangelica be a greattopping"--swear to God.

(I'm still on the sponge cake.)

1:31 PM  
Blogger seventh sister said...

I like the idea of the Frangelico and less Nutella. Maybe it won't be quite so sweet this way.

1:49 PM  
Blogger The Minstrel Boy said...

i was thinking the same thing. from the finger, bowl, mixer paddle licking tests it is monsterously good. lots of different flavors at play. very good consistency.

going to be bill gates fucking rich, smoother than mel torme singing.

goody for me.

1:53 PM  
Anonymous oddjob said...

"Wouldn't Frangelica be a greattopping"--swear to God.

(I'm still on the sponge cake.)

You were wondering about Grand Marnier as a topping for the angel food cake, too, weren't you?

I'm totally with you on both counts! :-)

2:57 PM  
Blogger Lisa said...

Thank you, oddjob. You see where my mind is -- trying to ramp up the pleasure quotient of an already delectable dish.

MB: Smoother than Mel Torme is very smooth, indeed.

5:48 PM  
Blogger konagod said...

txrad was telling me about your egg white whipping tool. I admire your fortitude but if it's all the same to you, I'll utilize electricity for as long as I can afford it.

Not that I'm opposed to manual labor, I'm just selective.

6:14 PM  
Blogger seventh sister said...

Hey, check out the ice cream here, baby:)

5th song down

9:24 PM  
Blogger Bukko_in_Australia said...

Or you could do what I do and ride a bicycle to the local gelato store and choose from a dozen varieties in all sorts of flavours -- without any cleaning up! It's so good to live in a country with a lot of real Italian immigrants (as opposed to the second- and third-generation ones in the U.S. who have forgotten their native desserts...)

3:11 AM  
Blogger Brave Sir Robin said...

MB -

Methinks you may have out-done yourself with this one.

As you pointed out, the symmetry with the angel food cake is delightful. The main reason I don't make angel food cake very often is what to do with those yolks.

Now I know.

8:37 AM  
Blogger The Minstrel Boy said...

aside to brave sir robin:

any decent restaurant supply should have egg whites in a carton. those do just fine.

11:45 AM  
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9:11 PM  
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3:58 AM  

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