I'm such a teacher ...

I made chocolate ice cream by melting way too much quality dark chocolate into milk, mixing with some cream and throwing it into my ice cream maker. My daughter was enjoying spoonful after spoonful as I rambled on, explaining how I had made a supersaturated solution and the chocolate bits in the finished product was the result of the solid extra chocolate precipitating out of solution. She put her spoon down long enough to say, “Dad, I don’t care.”

Extra Dark Chocolate Ice Cream With Chocolate Grit

12 ozs good quality dark chocolate
4 ozs white sugar
8 ozs milk
8 ozs light cream
1/2 tsp salt
dash vanilla
1/2 tsp instant coffee powder

Melt chocolate in microwave 90 seconds on high with milk, salt, vanilla, and coffee powder. Stir until smooth. Mix in sugar and cream and put mixture in freezer for 1-2 hrs checking and scraping sides of container every 30 mins until mixture starts to freeze. Remove and pour into ice cream maker.

Makes great soft serve in 20-30 mins and also freezes well into hard pack afterwards.

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I’m a science geek to the core. It’s like a duty to offer an explanation!

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold