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Feb. 14th, 2022 07:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate-Tahini Ice Cream.
Apparently I've been on an ice cream kick in the last six months.
1 1/2 cups cream
2 cups milk (I used 3 1/2 cups half-and-half)
1 cup sugar
4 tsp cornstarch mixed with 2 Tbsp cold milk
5 egg yolks
2 tsp vanilla
1/2 cup tahini
7 oz chocolate, 75% or darker
Put the cream, milk, and sugarin a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to keep the milk from scorching, until the mixture comes to a full rolling boil. Whisk the cornstarch mixture in and cook for 1 minute more. Remove the pot from the heat.
Whisk the yolks. Temper with 1/2 cup dairy mixture, then pour the yolk mixture back into the dairy while whisking. Place the pot over medium-low heat while whisking, until the temperature reaches 180 F. Stir in the vanilla. Immediately pour the custard into a shallow metal or glass bowl, and nest that bowl in an ice water bath, stirring occasionally until it cools down to ~50 F, cool to the touch.
Melt the chocolate in a double boiler over barely simmering water. Stir occasionally until the chocolate is melted and glossy, 3-6 minutes. Stir in the tahini and let cool to room temperature. Whisk into the ice cream base until thoroughly mixed. Transfer the cooled custard base to the fridge to cure for 4 hours, preferably overnight.
Churn according to ice cream maker instructions. Store in the freezer for 4-12 hours before serving.
What worked: Using 82% cacao dark chocolate worked very well. The ice cream was deeply chocolatey. (I tried making a basic chocolate ice cream from this book some time ago, with cocoa powder; and it was disappointing, like getting a Baskin-Robbins light milk chocolate. This is the way to go.)
Like all the ice cream recipes from this book, the final texture was professional-grade. (I did have to soak the ice cream scoop in hot water in between servings, but that didn't play out in the eating texture.)
What didn't: The custard base set up more quickly than I expected - presumably due to the tahini. I let it cure overnight and I had to dollop it into the churning bowl rather than pouring, which made for a bit more mess. The tahini flavor was a noticeable flavor at the end in the custard base when we were (ahem) cleaning the churner, but wasn't there at all in the final product. I suspect it made the ice cream more fudgey though.
Will I make it again? This will be my go-to for chocolate ice cream.
Apparently I've been on an ice cream kick in the last six months.
1 1/2 cups cream
2 cups milk (I used 3 1/2 cups half-and-half)
1 cup sugar
4 tsp cornstarch mixed with 2 Tbsp cold milk
5 egg yolks
2 tsp vanilla
1/2 cup tahini
7 oz chocolate, 75% or darker
Put the cream, milk, and sugarin a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to keep the milk from scorching, until the mixture comes to a full rolling boil. Whisk the cornstarch mixture in and cook for 1 minute more. Remove the pot from the heat.
Whisk the yolks. Temper with 1/2 cup dairy mixture, then pour the yolk mixture back into the dairy while whisking. Place the pot over medium-low heat while whisking, until the temperature reaches 180 F. Stir in the vanilla. Immediately pour the custard into a shallow metal or glass bowl, and nest that bowl in an ice water bath, stirring occasionally until it cools down to ~50 F, cool to the touch.
Melt the chocolate in a double boiler over barely simmering water. Stir occasionally until the chocolate is melted and glossy, 3-6 minutes. Stir in the tahini and let cool to room temperature. Whisk into the ice cream base until thoroughly mixed. Transfer the cooled custard base to the fridge to cure for 4 hours, preferably overnight.
Churn according to ice cream maker instructions. Store in the freezer for 4-12 hours before serving.
What worked: Using 82% cacao dark chocolate worked very well. The ice cream was deeply chocolatey. (I tried making a basic chocolate ice cream from this book some time ago, with cocoa powder; and it was disappointing, like getting a Baskin-Robbins light milk chocolate. This is the way to go.)
Like all the ice cream recipes from this book, the final texture was professional-grade. (I did have to soak the ice cream scoop in hot water in between servings, but that didn't play out in the eating texture.)
What didn't: The custard base set up more quickly than I expected - presumably due to the tahini. I let it cure overnight and I had to dollop it into the churning bowl rather than pouring, which made for a bit more mess. The tahini flavor was a noticeable flavor at the end in the custard base when we were (ahem) cleaning the churner, but wasn't there at all in the final product. I suspect it made the ice cream more fudgey though.
Will I make it again? This will be my go-to for chocolate ice cream.
