Recipes

 

Chocolate Ice Cream Lollipops

 

You can make a fun afternoon with children out of this recipe, letting them cut their own ice cream lollipops, then dipping them in chocolate and garnishing them as they please. I have no doubt that it will make you very popular. You can customize these lollipops as you please with cutters of different shapes, such as hearts and stars. You can also make this with a quart of storebought ice cream. Let it soften slightly and then spread it in a baking sheet and freeze.

 

Makes about thirty-five 2-inch lollipops

 

Chocolate Ice Cream (recipe below)

28 ounces (850 grams) 72% chocolate, melted

Crushed nuts, such as walnuts, peanuts, or almonds (optional)

Sweetened shredded coconut (optional)

Vegetable cooking spray

 

Prepare the ice cream as directed. Spray a baking sheet with vegetable cooking spray and line it with parchment paper. Pour the ice cream in the prepared baking sheet, and spread it in an even layer with a silicone spatula. Place it in the freezer to firm up, about 1 hour.

 

Place a bowl of hot water next to your work surface, and line a baking sheet with waxed paper. With a 2-inch round cookie or biscuit cutter, cut rounds out of the ice cream, and place them on the prepared baking sheet. Insert lollipop sticks into the center of the ice cream rounds, and return to the freezer until the rounds harden and you are ready to coat them in chocolate.

 

With a chocolate or instant read thermometer, check that the temperature of the chocolate is about 90°F. If not, reheat it for a few seconds in the microwave or over a double boiler, ensuring that the chocolate is completely melted and smooth. Place it in a deep bowl.

 

Holding them by their sticks, dip the ice cream rounds into the chocolate, coating them completely. Let the excess chocolate drip off, and immediately sprinkle nuts or coconut over the chocolate if using. Return to the baking sheet, and place in the freezer until ready to serve or for up to 1 month.

 

Chocolate Ice Cream

 

This chocolate ice cream is very smooth and has a rich chocolate taste. I like adding a little bit of honey, for extra complexity and a sweet taste that differs from that of sugar. Making ice cream consists of making a crème anglaise, chilling it, and haveing a machine churn it for you---it’s easy, and delicious.

 

Makes 1 quart

 

3 ounces (90 grams) 72% chocolate, chopped

1 cup (250 grams) whole milk

1 cup (250 grams) heavy cream

1 vanilla bean, split

6 large egg yolks

1/3 cup (60 grams) sugar

3 tablespoons (60 grams) honey

 

Put the chocolate in a medium bowl. Fill a large bowl with cold water and ice cubes to make an ice-water bath.

 

Combine the milk and cream in a large saucepan over medium-high heat. Scrape the seeds of the vanilla bean into the pot, and add the pod as well. Bring the mixture to a boil.

 

In a medium bowl, whisk together the egg yolks, sugar, and honey until the mixture turns a pale yellow.

 

Pour half of the hot liquid into the yolk mixture, whisking constantly with the other hand to keep the yolks from curdling. Continue whisking until everything is combined. Return the yolk mixture to the pan with the remaining liquid over medium heat, and stir with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon, about 3 minutes. If you drag your finger through the mixture when it coats the spoon, the trace should remain. While stirring, make sure to scrape the bottom and sides of the pot so that the mixture does not curdle.

 

Remove the mixture from the heat, and immediately strain it through a fine-mesh sieve into the bowl containing the chocolate. Let the heat melt the chocolate for a few minutes, then whisk to ensure that the mixture is smooth. Place the bowl in the ice bath to cool the mixture rapidly, then cover and refrigerate until the mixture is thoroughly chilled, at least 2 hours, or overnight.

 

Pour the mixture into an ice-cream maker and process according to the manufacturer’s instructions. Be careful to not overchurn the ice cream, or it will become grainy. Transfer to a heavy plastic container, and store in the freezer for up to 1 month.

 

Variation: Vanilla Ice Cream

Simply omit the chocolate in Chocolate Ice Cream.