A Classic - Chocolate Ice Cream

Not every ice cream can be earth-shatteringly exciting. Sometimes you want comfort.

Chocolate Chocolate Chunk Ice Cream

Basic ice cream base
12 oz. package dark chocolate chunks
1 Tbl vanilla

Melt half the package of ice cream chunks in a double boiler with one cup of cream. When the mixture is totally smooth, stir in rest of the milk. Proceed normally.

When the machine is done working its magic, stir in the rest of the bag of chocolate chunks before freezing. This chocolate ice cream isn't nearly as sweet as a commercial version, but frankly, I think that's what makes it better.

Chai Latte Ice Cream

Chai lattes are a guilty pleasure of mine. They’re not really tea, they’re not really coffee. They’re barely a step above Starbucks’ fruppucino fru-fru drinks. They’re filled with sugar and fat. And they’re deeeeee-licioius!

Chai Latte Ice Cream

Basic ice cream base

5 Tbl powdered chai latte mix (I used Trader Joe’s)

Pinch nutmeg

Several shakes of cinnamon

Pinch white pepper

Pinch toasted black sesame seeds (I had some left over)

Tbl vanilla

Tbl honey

Mix the chai mix and spices into the milk and cream mixture, before you add the egg yolks and sugar. When everything is mixed together, it should be the color of very light coffee.

Black Sesame Ice Cream

Roughly three months ago, a friend was eating a bowl of half-melted black ice cream.

“My word, what is that?” I asked her.
“Black sesame,” she answered. “Want some?”

The ice cream was heavenly and tasted like Saturday dim sum in Chinatown. It was the perfect combination of dairy-sweet and exotic spice.

Of course, I couldn’t find the flavor again. Every time I passed a gelato or ice cream place, I’d duck inside and hopefully scan the menu. Finally, I decided to try and recreate the concoction myself.

Black Sesame Ice Cream

Basic ice cream base
Sesame oil
Black sesame seeds

Toast three or four tablespoons of black sesame seeds over medium heat. Grind the seeds into a fine powder. A logical person would use a coffee grinder or food processor. Having recently destroyed the blades on my grinder in the Great Kitchen Mishap of ’08, I ground the seeds by hand. I felt quite the pioneer woman. That is, until my arm started getting really, really tired.

While making the basic ice cream base, add five or six drops of sesame oil to the mixture. Stir in the black sesame powder before putting the base in your ice cream maker.

The finished ice cream should be a purpley-gray. The yuckiness of its appearance is in opposite proportion to the yumminess of the flavor.

The Ice Cream Project Begins

My basic ice cream base

1 cup heavy cream
2 cups milk
4 egg yolks
1/2 cup sugar

Simmer the heavy cream and milk in a double boiler until mixture gets frothy. While that is happening, mix the egg yolks and sugar in a big bowl, beating it until it, too, gets frothy. Frothy-ness all around!

After everything is sufficiently frothy, slowly pour the egg mixture into the milk mixture. Pour s-l-o-w-l-y, stirring everything together as you pour, or else the eggs will cook. Let the mixture thicken to the point that it will coat the back of a spoon, then remove from heat.

This is the base I use for all my ice cream. It's really simple and tastes great. Just throw it in your ice cream maker and follow the directions.