Chocolate everywhere!

[errantember]

I just finished cooking my first batch of chocolate ice cream from The New Best Recipe. Two cooking pots, so laden with chocolate that I can't eat this late and still sleep, have been remitted to the fridge for later consumption. I hope it's as good as they claim, because it costs more than twice as much to make chocolate ice cream as it does to make vanilla. I also forgot to strain it before pouring it into the ice bath, and by the time I realized my mistake it had thickened too much. Hopefully this won't affect the flavor *too* much...

Comments

[errantember.livejournal.com]

Immediately after the final mix is taken off the stove, it goes through a fine mesh strainer on it's way into the ice bath. At that point it hasn't fully thickened yet, and the only thing left behind is the part of the egg that, despite your best effort, still gets curdled during the custardization process. This recipe uses only bittersweet (~72%) chocolate, but naturally that alone thickens the mix a lot. I tried to re-strain it after it had been in the water bath for 20 minutes, but it just sat on the of the strainer, so I let it go.