Wednesday, August 26, 2009

Chocolate, Rum & Vodka Ice Cream

When asked to choose an ice cream flavour, I dare say chocolate would have to be top of the list for almost everyone. We like to add alcohol to ours as it lends flavour and prevents the ice cream from turning to rock in the freezer. Good way to use up all the duty free liquor hiding in the cupboard.

Rum is a good addition to chocolate. When you open the container, the first thing that hits you is the nice aroma of rum. I prefer to use whole eggs instead of just egg yolk as I hate having to think up ways to use up the leftover egg white. We feel we can enjoy this ice cream without too much guilt as it uses low fat milk and less cream than normal. The texture haven't been compromised. We find it is just as rich and creamy.

chocolate, rum & vodka ice cream

375ml (1½ cup) low fat milk (light blue top)
15g cocoa powder
100-120g sugar
2 large eggs
pinch salt
250ml (1 cup)cream

2 Tbsp rum
1 Tbsp vodka

25g Cadbury chocolate, roughly chopped

1. Pour milk, sugar and cocoa into a saucepan. Heat on medium-low to a simmer point (do not allow to simmer).

2. In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.

3. Return the entire mixture, half the cream, and salt into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5-10 minutes). Run a finger down the center of the spoon, and if a line remains separating the two custard halves, then your custard is thick enough and done. 170F or 77C if you have a thermometer.

4. Remove custard from the heat. Lightly whip the remaining cream and add to the custard. This helps to cool the custard and prevents it from cooking further.

5. Add the alcohol. Stir well to combine. Strain for a smoother ice cream (optional).

6. Cover the top of the mix with a clingwrap to prevent a skin from forming.

7. Refrigerate overnight to let the flavour develop.

8. Churn in ice cream machine and add some of the choc chunks. Spoon mixture into an airtight container, sprinkle the rest of chopped chocolate on top. Freeze for several hours.

9. Leave at room temperature for 5-10 minutes before serving.

alcoholic chocolate ice cream with rum and vodka
Note :
1. If you want to serve it to children omit the alcohol.

2. Have a taste while stirring the milk, add more sugar if you prefer it sweeter.

Tip :
1. About half an hour before churning in the ice cream machine, I usually put the ice cream mixture into the freezer. If the mixture is very very cold before being churned it doubles in bulk in the ice cream maker much quicker.

2. Use the best quality drinking cocoa you can get as it does make a difference to the flavour of the ice cream. I manage to get my hands on some Van Houten cocoa from Malaysia and it made quite a difference to the taste.

3. The addition of alcohol produces a softer ice cream.

choc ice cream with choc bits


Cooking Gallery said...

Yum...!! I wish I had an ice.cream maker! Your ice-cream looks delicious!

KY said...

One more thing to get after a pressure cooker - an ice-cream machine!

nyonya said...

Gosh...I don't know where I have been all these years. I have just discovered your blog and I feel like I have just found a treasure box. I am estatic. Your Coconut Candy will be something I'll try first thing cos I have been looking for the recipe of this childhood favourite to no avail.
Good job. Will visit often from now on.

Sinner said...

Cooking-Gallery, KY - It took me a while before deciding to buy a ice cream machine. Wish I had done it earlier. Now, we don't go a day without ice cream. It is like an addiction but a healthy addiction.

nyonya - Welcome to our blog. Would love to hear your feedback on the coconut lolly.

Sharona May said...

Wow! now that is one "packed" ice cream with all kinds of goodness.

Sharona May

rokh said...

mmmm this one sounds so good...alcohol + chocolate...time to wipe the dust off my ice cream maker :)

putra said...

thanks for share your recipe. i love it.

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