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Double-Chocolate Homemade Ice Cream

Aug 10, 2010


The city genuinely feels like a giant Turkish Bath. Humid and hot. Did I say humid? Because it is humid I tell you. Had I gone outside for a while with a bath rob, my hair tied soaked in hair repair cream and my face with my skin care mask, it could easily pass for a steam bath. But I remain indoors not to be mistaken for a nutcase, with air-conditioner set to 18 degrees, only confronting the outside air when I open the balcony door when Bebek the cat meows to go out. Or come in. Than out. Than in. Anyway, she always wants to be on the side where she is not, generating too much traffic environs of the door, letting the hot air sneak in. Everytime the outside air slaps me in the face when I open the door, I scould Bebek for her trafficking and also feel blessed for not having to leave the apartment all day, all weekend.Close-up

All our friends and family members have fled to a vacation spot to evade the anticipated heat and it seems we will be on our own in the town. The only movie we deemed worth seeing in theatre has already been seen and going out to stroll, to eat or have coffee somewhere seem all bad ideas unless it is in an air conditioned shopping mall. The only reasonable attraction option for the weekend seems to be a visit to a shopping mall and how sad is that? So we ignore it and decide to remain in our air conditioned bubble, isolated from the cruel whether conditions.

BluespoonTo look at it from the brighter side, staying home all day can prove to be very prosperous for my blog. I can try out difficult recipes that take hours, write and do some photo shoots. However, the whether seems to have a backlash on my appetite too; nothing seems inviting enough to make me want to spend hours in the kitchen. Besides, who would want to log on to my blog and see a steaming roasted chicken or a hot brioche right out from oven. So I am thinking, if there can be a more convenient day to make fantastic home made ice-cream to publish on my blog and charm a double chocolate ice-cream addict (Doğa) at the same time? I don't think so. (And admit the ice-cream photo blew you away too.)

The backbone of an ice cream is Crème Anglaise, a.k.a custard, which is technically milk and double cream thickened with egg yolks. Basically, once you have your custard, which is moderately easy to make, you can improvise and fold in the ingredients of whatever kind of ice-cream you wish to fabricate. I split my custard into two and use the other half to make vanilla flavored ice-cream, whose recipe I'm saving for a future posting. Be aware that doubling the kinds means doubling the work you do, when you don't have an ice-cream machine, so you might consider concentrating on your most favorite kind. 

You shouldn't be discouraged if you don't have an ice cream machine because neither do I. If you have searched for ice-cream recipes, it must have annoyed you to see that they all end like "than pour your mixture to the ice-cream maker and off you go". What an ice-cream maker does is that it constantly keeps the ice-cream stirred so that air runs throught it. This prevents crystallization and gives the ice-cream its smooth and shiny texture. To substitute the function of an ice-cream machine, you take trips to the freezer every 20 minutes, take out the ice cream candidate and give it a nice stir. This is hardly a hard work, the only trouble is to be bound to hang out at home until your I.C. reaches the right consistency. I am talking about three hours approximately. As I sometimes say, good things don't always come around in simple recipes. Enjoy!


Homemade Double-Chocolate Ice Cream


  • 500 ml milk
  • 500 ml double cream
  • 6 tablespoons castor sugar (apprx. 110 gr)
  • 1 vanilla pod
  • 8 large egg yolks
  • 2 tablespoons unsweetened cacao powder
  • 140 gr good quality bittersweet chocolate (with %70 cacao essentials), coarsely chopped


  1. Split the vanilla pod in half lenghtwise. With the tip of a knife scrape the seeds.
  2. Mix in a large sauce pan milk, double cream, 4 tablespoons of caster sugar, vanilla pod and seeds. Remove from heat when bubbles form and remove the vanilla pod. Leave aside to rest for 5 minutes.
  3. In a large mixing bowl, whisk egg yolks, 2 tablespoons of caster sugar and cacao powder until smooth and shiny.
  4. Pour a ladle of the cooked cream on beaten egg yolks and whisk immediately. Pour the rest one ladle at a time whilst whisking.
  5. Pour the mixture back into the warm sauce pan. Cook gently over low-medium heat, stirring continuously with a wooden spoon or spatula, until the mixture coats the back of the spoon, for about 4-6 minutes. Remove from heat before boiling begins. This is your custard.
  6. Put the chocolate pieces in a bowl and pour the custard over it. Mix until chocolate melts. For a smoother texture, pass the mixture through a sieve.
  7. Put the bowl in a bigger bowl filled with ice cubes and cold water. Stir occasionally until it cools down.
  8. Poor the mixture in a flat dish and place in freezer. Every 20 minutes remove it from the freezer and stir to get a smooth and shiny ice cream texture. After 7-8 visits to the freezer (about 3 hours), your ice-cream should reach the correct consistency. Transfer to a closed container and preserve in the freezer.
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