Chocolate-Truffle Bar Chunk Ice Cream
1.3 quarts, about 8 to 9 servings
I love homemade ice creams and sorbets, and I have a champion
little one quart ice cream maker from Krups, called La Glaciere,
that does a great job of churning them. This is a not-too-deeply
chocolate ice cream with the added bonus of chunks of cut-up
truffle-filled chocolate bar. I use Lindt Lindor Truffles Bars
for this (dark chocolate with a smooth filling, though you could
use the milk chocolate variety if you wanted). Each bar is 3.5
ounces, and you'll need at least one per batch. If you can't
find one of these bars, you can cut up an equivalent amount
of any good chocolate bar into chunks no larger than about 1/4
inch on a side.
need a candy thermometer to make the ice cream base, and the
base must be well-chilled before it it churned (I usually make
the base the night before I use it). You can't really taste
the liqueur if you add it; the small amount used prevents the
ice cream from freezing too hard in the same way that some commercial
ice creams use food gums to accomplish this. This is best within
about 3 days of churning--not that it ever lasts that long in
egg yolks, from eggs graded "large"
2 cups heavy cream, divided
1 cup whole milk
1/2 cup plus 2 Tbsp. granulated sugar
3 Tbsp. unsweetened Dutch process cocoa powder
2 Tbsp. instant nonfat dry milk powder
Pinch of salt
1 tsp. vanilla
3.5 to 4.5 ounces Lindt Lindor Truffles Bars (see above)
Optional for churning: 2 Tbsp. orange OR coffee liqueur
stovetop, set a fine-meshed strainer over a heatproof liquid
measuring cup of at least 3-1/2 cup capacity. In small bowl,
combine egg yolks and about 1/4 cup heavy cream (reserve remainder).
With fork, beat until well-mixed; set aside near stovetop.
2 quart, heavy-bottomed, nonaluminum saucepan, combine sugar,
cocoa powder, nonfat dry milk powder, and salt. Whisk well to
small, heavy-bottomed saucepan, heat reserved cream and milk
over low heat until very hot, stirring occasionally. Add enough
to dry ingredients in 2 quart pot to make a smooth paste when
stirred or whisked. Gradually add remaining hot liquid to mixture
in 2 quart pot. Scrape bottom and sides with rubber spatula.
If necessary, reheat this mixture over medium heat until it
is again very hot, pressing out any lumps of cocoa or powdered
milk if they should form. Remove from heat.
egg yolk mixture constantly, very gradually add about a cup
of the hot liquid mixture, then, stirring the hot liquid constantly,
return the contents of the bowl to the pot. Place over medium
heat; stir constantly until mixture reaches 174 to 175 degrees
F on a candy thermometer. There will probably be a layer of
foam on top--OK.
end temperature is reached, remove mixture from heat. Stir in
vanilla. Pour through strainer into heatproof liquid measuring
cup. Cool briefly, then chill. When cold, cut a circle of paper
towel slightly larger than outer dimensions of top of measuring
cup. Place gently over top of measuring cup before covering
airtight with plastic (this will prevent any condensation that
forms from dripping back into your ice cream base).
prepare chocolate bars and container: If you use Lindt Lindor
Truffle bars, you'll see that each 3.5 ounce bar is made up
of 18 square sections. Decide how much chocolate you'll use,
then chop each square on a flat surface with a small, sharp
knife into 9 smaller sections. The sections may stick together--OK.
Pile the chopped pieces into a bowl, cover the bowl tightly,
and chill in the refrigerator for at least 1 hour. Do not freeze
the chunks now, or they will be very difficult to separate!
After the chunks have chilled, quickly and gently separate them
if any are stuck together. Place in freezer now for at least
one hour (longer is OK). At the same time, place your ice cream
container in the fridge or freezer to chill (I use a plastic
carton of 1.3 quart capacity, which is just about the right
churn the ice cream, remove the base from the refrigerator.
You'll see that there is now a thin chocolate layer on the bottom.
With a large spoon, stir the base very thoroughly until this
blends back into the rest of the base. Follow manufacturer's
directions for freezing the ice cream. When it is almost done
churning, add the optional liqueur, one tablespoon at a time.
After adding the second tablespoon, get your carton and place
it on a flat surface near the ice cream churn. Have the chocolate
bar chunks ready; they should be very cold. Scatter about 1/4
of the chunks in the bottom of the carton.
quickly now. When ice cream is finished churning, it will still
be quite soft. Pour or scoop about 1/3 of the ice cream onto
the chunks in the bottom of the carton, then scatter about 1/3
of the remaining chocolate chunks on top of the ice cream layer.
Repeat the process until all of both the chunks and the ice
cream are used. Don't worry about appearances or blending now;
just get the carton covered and get it into the freezer.
1 to 1-1/2 hours of freezing, remove carton from freezer and
uncover. Working quickly, with a large spoon, blend ice cream
and chocolate truffle bar chunks until chunks are evenly distributed
in ice cream. Cover and return to freezer. Let stand in freezer
at least an additional 2 hours before serving; serve within
three days of churning.
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