Chocolate Ice Cream, Philadelphia Style

When it’s good it’s good.

There’s not much you can add to this classic recipe. Perfect texture, rich flavor, bound to please young and old alike. Easy to make without an ice cream maker.

Philadelphia Style ice cream refers to the lack of egg yolk custard. Not that it needs it. Mmm….

Taken from David Leibovitz’s The Perfect Scoop. 🙂

Chocolate Ice Cream, Philadelphia Style makes about 1 quart (1 liter)

2 1/4 cups (360 ml) heavy cream – I use 1 cup 38%, 1 cup 15% and the last 1/4 cup 3% milk
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1 cup (200 g) sugar
pnch of salt
6 ounces (170 g) unsweetened chocolate, chopped
1 cup (250 ml) whole milk
1 teaspoon vanilla

Whisk together the cream, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk (!) in the chocolate until it’s completely melted (that’s why it has to boil first), then whisk in the milk and vanilla. EITHER Pour the mixture into a blender OR use a stick blender in the pot and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator (or straight in the freezer if you’re tight on time), then freeze it in the ice cream maker according to the manufacturer’s instructions. Or, just pour it into a flat bottomed container and freeze, removing from the freezer and stirring vigorously every half an hour or so for about 4 hours.

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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