Finally, a new post! It feels like it has been ages, about two weeks. Not that bad, I guess, but still a while. On one of my last days at my old job, my co-worker (that word does not do him justice, he is my friend) surprised me with a gift! An ice cream maker!! Ecstatic does not begin to describe my emotion.
I can’t tell you how long I have wanted an ice cream maker. I always try to save my money as much as possible, so I was reluctant to buy one. Then he came into the shop holding a big box, eyes almost swelling with tears, telling me he wished me the best of luck. And that he will miss me.
Gratefully thanking him, giving a giant hug saying how awful it would be that I won’t be able to see him every day. Whenever he would come to start his shift, my mind would always race with all the new things I had to tell him. Text messaging will have to suffice for now until I find a day we both have off so I can go visit him.
The ice cream maker is bright red. I had to see the exact one on a page of Martha Stewart Living over a year ago in an American/Fourth of July kitchen accessories spread. I tore out the page, loving all the red, white and blue. The New England nautical charm every piece had, it all looked amazing.
I knew I had to make some ice cream right away. I shoved the bowl into my already packed freezer and began furiously clicking away at websites. I found one recipe for ‘The Darkest Chocolate Ice Cream in the World’ it must be made, I thought.
This recipe would either be truly amazing or a complete lie. So after making it, eating almost all of it, I can tell you it’s rich, thick, super chocolatey & wonderful. I didn’t let it set completely in time for the photos, so that’s why it looks a bit melted.
But when it does set after a few hours in the freezer, it’s like eating fudge. It has a bit of cream cheese in it, which I found weird at first, but it makes it really creamy. Of course, I added more chocolate on top of super dark chocolate.
For the sauce, I made Kamran’s Hot Fudge Sauce. With just a bit of espresso added to it to make it even more intense. A complete and utter chocolate overload, in the best way.
A few days after I got the ice cream maker, a book I ordered online came in. It was the Laduree Sucre Cookbook. The most beautifully packaged cookbook I have ever seen. A soft, pillowy cover, gold-trimmed pages encased in a layer of lavender tissue paper and its own box. Too precious to ever throw on the kitchen counter, but I have no problem writing down the recipes to make them. It’s worth the minimal extra effort.
To my surprise, there are some ice cream recipes in the book. One of them that looked particularly amazing was the Glaces Petales de Roses, Rose Petal Ice Cream. It’s a loving pale shade of pink with three different types of rose ingredients.
I would have made this exact recipe, but I am currently overloaded with lemons. Probably over two dozen. So I knew I had to adapt this recipe to be a lemon. And I had a bottle of orange blossom water which I had never used, so a perfect combination.
Unlike the chocolate ice cream, which is almost overwhelmingly strong, this ice cream is subtle, sweet, slightly floral, and my new favorite EVER. It’s seriously that good. I want to make it again right now. The lemon is bright in it; the orange blossom water adds a nice back note that is not overpowering. A true winner.
Amazing butter crisps as well.
Lemon & Orange Blossom Ice Cream
- 2 1/4 cups (500ml) full cream milk
- 1/2 cup (120ml) heavy cream
- 1/4 cup + 1 tbsp (70ml) lemon syrup*
- 3 tbsp (50ml) orange blossom water
- 8 egg yolks
- 2/3 cup (135g) sugar
- *lemon syrup:
- 2 tbsp (30ml) water
- 2 tbsp (30ml) lemon juice
- zest of two lemons
- 1/2 cup (112g) sugar
Combine in a saucepan over medium heat, bring to a boil and simmer for 5-10 minutes until it has reduced and gotten thick. Strain and let cool for 20 minutes.
In a saucepan, bring the milk and cream to a boil. Remove from heat and add the lemon syrup and orange blossom water.
In a large bowl, whisk the egg yolks and sugar until slightly pale. Pour a third of the milk and cream mixture over the egg yolks and sugar (this will temper the yolks). Stir together with a whisk and pour the whole mixture back into the saucepan.
Cook over low heat, constantly stirring with a wooden spoon, until the custard thickens. It should coat the spoon when ready. If you run your finger down the back of the spoon, the custard should not run back into the line. It is important that the custard does not come to the boil.
As soon as the custard has this consistency, remove it from the heat and pour it into a bowl to stop the cooking. Continue to stir for 5 minutes, so the custard stays smooth. Refrigerate until chilled (at least 3 hours but overnight is best).
Pour into the prepared bowl of your ice cream maker and freeze according to the instructions – transfer to an airtight container and freeze for three hours before serving.
an adaptation of a Laduree, Sucre Recipe
Darkest Chocolate Ice Cream in the World
- 2 cups (475ml) milk
- 4 tsp (10g) cornstarch
- 1 cup (240ml) heavy cream
- 1/2 cup (112g) sugar
- 2 tbsp (50g) light corn syrup
- a pinch of kosher salt
- 3 tbsp (90g) cream cheese, softened
- 1/2 cup (118g) unsweetened cocoa
- 1/2 cup (120ml) brewed coffee
- 1/2 cup (112g) sugar
- 1/4 cup (42g) bittersweet chocolate
Make the ice cream: In a bowl, stir together with a ladle full of milk and the cornstarch; set slurry aside in a 4-qt. Saucepan, whisk together the remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat.
Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in a ladle full of hot milk mixture; whisk until smooth. Then whisk in the remaining milk mixture.
Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. Saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.
Stir sauce into the ice cream base. Pour mixture into a plastic bag, seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set.
Chocolate Fudge Sauce Recipe from Kamran’s site! (I just added a bit of espresso powder and dissolved it in the cream)
a slight adaptation from Saveur