Chocolate Fudge Ice Cream

Happy Birthday Caity!  Welcome to thirty!

Hakan Ice Cream Cake
I swear that this is not poo.

I don’t know if you know this, but the original plan, eight years ago now, was that Stef and I were going to set up Cait with the Pie.  They’re both complete computer nerds, skinny jerks, and their birthdays are only four days apart.  What could possibly go wrong?  Needless to say, it didn’t happen, to everyone’s relief.  Anyway, today Cait turns thirty, and I’m pleased to say that now we have been friends for over half our lives. Pretty heady stuff when you’re a girl who rarely stayed in one place longer than five years growing up.

In continuing the birthday theme, I am going to give you the recipe for the chocolate fudge ice cream you saw in the Pie’s ice cream birthday cake on Monday.

Hakan Ice Cream Cake

I took this recipe (and modified it only a tiny bit) from My Lemony Kitchen, and I think it’s tops, even though I am not particularly fond of chocolate ice cream.  It is, however, a very British recipe, and everything is in metric, including the measurements for a substance known as GOLDEN SYRUP.  Fortunately in Newfoundland, where we love everything British, this was easy to find.  This partially inverted refiners syruptastes kind of like molasses, and kind of like corn syrup.

Hakan Ice Cream Cake

It’s extremely sweet.  And good for serving with “sweet puds.”  Can any of my UK readers tell me what exactly a PUD is?  I am on tenterhooks to know.

Hakan Ice Cream Cake

This is where your handy dandy kitchen scale is very useful.  If you don’t have one, you should get one.  They are always worth it.

So.  Ice cream.  In a pot with a heavy base, pour 300mL whole milk.

Hakan Ice Cream Cake

Chop up 100g dark chocolate and scoop up 25g butter and add those to the mix.

Hakan Ice Cream Cake

Heat on medium, stirring often, until everything is melted and smooth.

Hakan Ice Cream Cake

Measure out 125g sugar and 75g golden syrup.  I weighed the syrup on top of the sugar, so that the whole thing just slid into the pot and I wasn’t left with a sticky mess.  Clever, eh?

Hakan Ice Cream Cake

Add the sugars to the pot and raise the heat to bring the mixture to a boil.  Reduce the heat and allow to simmer for about four minutes.  Then remove the whole thing from the heat and allow it to cool until it’s just warm.

Hakan Ice Cream Cake

In a mixing bowl, beat up 4 eggs.  Slowly, stirring the whole time, pour the slightly warm chocolate mixture into the eggs.

Hakan Ice Cream Cake

Strain this whole thing into a heatproof bowl or the top of a double-boiler.  You may need to scrape the bottom of the strainer occasionally, as the egg whites are quite membranous.

Hakan Ice Cream Cake

Plop the bowl full of chocolate onto a pot of barely simmering water and cook until it thickens and coats the back of your spoon.  Now you have custard.

Hakan Ice Cream Cake
Something caught fire under my burner at this point, but I like to believe that the delicious smoky taste to my chocolate ice cream was not accidental.

Remove the chocolate custard from the heat and stir in 300mL heavy or whipping cream.

Hakan Ice Cream Cake

I also added in a few tablespoons of crème de cacao as a softener.  You’ll note that the packing tape was still on the lid from when we moved in four years ago.  It’s not a popular liqueur in this house.

Hakan Ice Cream Cake

Hakan Ice Cream Cake

Allow your mixture to cool completely and store it in the fridge overnight.

Hakan Ice Cream Cake

Then churn it in your ice cream maker according to the machine’s instructions and then do with it what you will.

Hakan Ice Cream Cake

I smoothed mine into an ice cream cake but I bet it would be great by itself, or maybe with some fudge sauce …

Hakan Ice Cream Cake

Hakan Ice Cream Cake

Advertisements

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

5 thoughts on “Chocolate Fudge Ice Cream”

  1. Hmm, Golden Syrup is delicious! We use it a lot to make flapjacks over here. ‘Sweet puds’ probably refer to things like sticky toffee pudding, or maybe just any dessert!

    Love your blog, thanks for writing.

    Like

    1. Thanks!

      The Pie suspected that “sticky puds” was a reference to pudding, but I was skeptical. I didn’t think the British would put such slang on their products! 🙂

      Like

  2. Hi, Ally!
    Yup, I’ve watched enough Masterpiece Theatre over the years to know that “sticky puds” refers to sticky puddings in particular and “puds” can refer to English desserts in general. I’ve noticed a decided trend in your posts towards sweet desserts — witness your husband’s nickname for starters — so I’m going to send you my world-famous sticky toffee pudding recipe. Well, at least it’s world-famous among your mom’s craft group; I get asked to bring it every year to our Christmas party. It’s going to be in our second cookbook, due out later this year, but I’m going to give you a scoop. I don’t think anyone will mind! If it’s too long for this reply, email me and I’ll send it that way.
    Cheers and enjoy!
    Shirley

    STICKY TOFFEE PUDDING

    BATTER:

    1 1/2 cups pitted dates, finely chopped
    1 tsp baking soda
    1 1/4 cups boiling water

    3 Tbsp butter
    1 cup granulated sugar
    2 eggs

    1 1/2 cups all-purpose flour
    2 1/2 tsp baking powder
    1/2 tsp salt

    1/2 tsp vanilla

    SAUCE:

    3 cups lightly packed brown sugar
    1 cup whipping cream
    1/2 lb. butter
    1 vanilla bean, split or 1 tsp vanilla extract

    Preheat oven to 375 degrees; butter an 8” square baking dish (I use a slightly larger, oval 8.5” by 13” baking dish).
    Combine dates and baking soda. Pour boiling water over mixture and set aside.

    Cream butter and sugar, then beat in eggs one at a time.
    Fold in flour combined with baking powder and salt.

    Stir in date mixture and vanilla, and pour batter into prepared pan.
    Bake in centre of oven 25-30 minutes (mine takes closer to 45 minutes) until the middle springs back when touched or until a tester inserted in centre comes out clean.

    To make sauce, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove vanilla bean. Makes 3 3/4 cups.

    Pour a little sauce over baked pudding, then return it to the oven for 2-3 minutes so sauce soaks into pudding. Serve pudding warm with warm sauce and additional whipped cream, if desired.

    Makes at least 9 servings.

    Notes:

    DO NOT double this recipe in a rectangular 9” x 13” pan, as the batter will slightly overflow the pan, and by the time it is finally cooked in the centre it will be burned on the edges, and then it will collapse in the centre anyway just for good measure.

    DO use loose bagged or bulk dates, not those packed tight in vacuum-sealed, hard-as-bricks rectangular packages, as the latter take forever to separate and chop up, and you will bend the beaters of your brand new hand mixer trying to hasten the process, besides splattering your kitchen from one end to the other with brown and sticky date water because you foolishly thought a little boiling water would start to soften the dates.

    Trust me on these two matters.

    ~~~ Shirley Sutherland

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s