• Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
Menu

Sophie Likes Cake

Ok so sometimes I make a little more than just cake but I love creating and sharing it with you here
  • Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
fullsizeoutput_8a3b.jpeg

Dark as Dark Chocolate and Single Malt Ice Cream

November 15, 2017

I am going to toot my own horn here and say that this is the best ice cream I have ever made.

I figured as the weather was warming up it was time for my ice cream machine to take up residence in my freezer once again. I wanted to make something new and as I scoured the internet for inspiration the idea of doing a dark as dark chocolate with something a little bit spesh going on was the way to go. 

This chocolate is so intense it'll knock your socks right off and satisfy your chocolate cravings for the next decade. No joke. 

fullsizeoutput_8a37.jpeg

To get that depth of chocolatey flavour you need a good pile of chocolate, good quality cocoa and some salt to help bring out and balance the flavour. A splash or two of some good single malt just makes the chocolate flavour all the more complex.

I had originally decided to make this as a surprise treat for Dylan. He found out that I used his good stuff (how was I supposed to know?). He was not impressed. I was however super impressed with how delicious this ice cream turned out. No regrets. None. 

He keeps trying to get me into drinking the darned fire water anyway.. well I am drinking it.. in frozen dairy based form. 

Can I also just say how much of a dick photographing brown ice cream is? Ice cream is bad enough because it melts all over the show and that second scoop is just never as pretty as the first. Nightmare I tell you. I ate a lot of ice cream over the course of this project trying to hide my failed scoop attempts. I am actually not sure if I am safe to drive now. 

fullsizeoutput_8a2e.jpeg

Dark as Dark Chocolate and Single Malt Ice Cream

Makes just over 1L (have a second container at the ready just in case)

 

2 cups cream (35% fat)

2 cups full fat milk (3.5% fat)

200g dark chocolate (70% cocoa solids please)

1/2 cup plus 2 tablespoons good quality cocoa

1/2 cup brown sugar

1/4 cup muscovado sugar

5 egg yolks

1/2 teaspoon vanilla bean paste (or a teaspoon of liquid extract)

2 generous pinches of salt flakes

3 tablespoons of your best single malt Scotch whisky

 

Start by whisking together your yolks, sugar and vanilla together in either a stand mixer or using an electric hand beater. Add in the cocoa and then 1/2 a cup of the milk and continue to mix until a smooth thick paste forms. 

Meanwhile heat your cream in a large saucepan until it is hot but not simmering. Remove the pan from the heat then break up the chocolate into chunks and then add it to the cream. Leave the chocolate to sit in the hot cream for a few minutes then gently stir to get the chocolate melted all the way through the cream. Return the pan to the heat and add the remaining cup and a half of milk. Continue to heat the cream mixture until it is again hot but not simmering. 

Remove the liquid mixture from the heat and with the electric mixer still gently turning begin to add the liquid component to the sugar-yolk-cocoa paste cup by cup, scraping down the sides and bottom of the bowl every so often until all of the liquid has been added. Whisk in the pinches of salt at this point as well.

Return the raw custard to the saucepan and gently heat until it reaches just under 80 degrees Celsius, not a a degree over. The custard at this temperature will be uncomfortable to dip your finger in for more than three seconds. Remove the custard from the heat and whisk quickly to help reduce the temperature again. 

Leave to cool on the bench then either pop the saucepan lid on or transfer to another container and leave to cool in the fridge overnight. At this point put the bowl of your ice cream machine in the freezer too. 

The next day assemble your ice cream maker. Quickly stir through the whisky of your choosing through the custard base. Turn the ice cream machine on and then carefully pour the custard in. I often put a plate over the top of mine to stop the hot air get in especially if it is a hot day. Churn for about 20 minutes or until a stiff soft serve forms. Transfer to a pre chilled container and whack in the freezer as soon as possible. Leave to harden for at least six hours before devouring.

Enjoy!

fullsizeoutput_8a30.jpeg

 

 

 

Tags Ice cream, ice cream machine, Chocolate ice cream, chocolate, whisky, summer, dessert
← Christmas Cake and Custard Ice CreamSoda Water Date Scones (plus some other ingredients) →

What do you feel like?


Want it straight from the oven? Subscribe here.

Enter your email address:

Delivered by FeedBurner


On my bench now: latest and greatest

Sophie Likes Cake
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
about 3 years ago
Lockdown Chutney: Feijoa and Date
about 4 years ago
Sweet Lemon and Thyme Marmalade
Sweet Lemon and Thyme Marmalade
about 4 years ago
Brown Butter Pear Cake with Caramel Cream Cheese Icing
Brown Butter Pear Cake with Caramel Cream Cheese Icing
about 5 years ago
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
about 5 years ago

Fresh off the feed: 

Instagram

Recipe number 40 is rather special. A week ago today Nana left this earth. To celebrate her life we all gathered in Matamata and of course there was afternoon tea. The Aunties and I all made something of hers. I was on cheesecakes. Welsh cheesecakes
Dylan and I made this @katherine_sabbath stunner yesterday to celebrate Chris’ birthday. Needless to say it went down an absolute treat 🍳🌽🍡
Apologies for the crap photos but I’d like to share the recipe for this family favourite. I’ve written about Dad’s favourite veggie casserole over on TheSupperClubKitchen.com under recipes worth sharing. It’s 90s nostalgia at
We’ve always seen making our own croissants as a pretty daunting task. I feel like there is a lot of mystique around their making that only trained experts can get their heads around. Since we had little else to do we (Dylan) decided to give ma
Proud as punch for actually completing 
@bonappetitmag’s best ever bread recipe. It only took us three days but we’re here. Having this tonight with Ima’s chicken soup. Just call me Henny Penny.
Dylan put some words together about the long lunch we cooked ourselves last weekend. You can find it over on thesupperclubkitchen.com

Twitter

  • Sophie Edmonds
    Thai Inspired Slaw Salad https://t.co/5hcHE04G4F
    Nov 16, 2015, 12:05 AM
  • Sophie Edmonds
    Praise @CriticTeArohi for finally raising all that is scary about #fitspo!
    Apr 8, 2015, 3:36 AM
  • Sophie Edmonds
    RT @JamieLowryMe: Hi @Sophie_edo! I made your banoffee cupcakes today!! Still working on my icing but they taste incredible! #thankyou http://t.co/qIg3w4tbfu
    Mar 20, 2015, 6:49 AM

Powered by Squarespace