I promised myself that so much ice cream was going to happen this summer, and unfortunately not as much did as I would have liked. At least not the homemade kind (mostly just the out of the carton kind). To be honest, I suddenly don’t know what happened with my summer because it was here and now it is almost fall and football starts next week and I roasted our first (of hopefully many) butternut squash from our garden last night. And even though we really have several more weeks of actual summer temperatures before we can pack away the shorts and break out the sweaters, I have to say that I am ready.
I am ready for cool air and changing leaves. I could tell this week that fall was almost here, because suddenly, on the day that school started in our city, the sunlight changed. In the afternoon the light suddenly seems more yellow and the sun is just a little bit lower in the sky at 2:00 than it was last week.
But even with fall, and even with winter, I have no intentions of putting up my ice cream maker. There is just too much creamy goodness to be made, and this is one of them.
Philadelphia style ice creams are made without the eggs, and I read somewhere that this makes them somewhat less rich while making the flavor more intense. I have to disagree though because this ice cream was so rich that I really only needed one scoop in my bowl, and even then I declared that I had served myself too much.
It is almost like chocolate mousse in rich ice cream form which, you know, is never a bad thing.
Philadelphia Style Chocolate Ice Cream
from The Perfect Scoop
Prep Time: 10 minutes
Cook Time: 10 minutes
Wait Time: 30 minutes
Freeze Time: according to your ice cream maker
2 1/4 cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder*
1 cup granulated sugar
Pinch of Salt
6 oz. unsweetened chocolate, chopped
1 cup whole milk (or half and half)
1 teaspoon vanilla extract
1. In a large saucepan, combine the cream, cocoa powder, sugar, and a pinch of salt. Heat over medium-high heat whisking constantly until the mixture comes to a full boil. Remove from heat and add in the chopped chocolate, whisking until the chocolate is melted and the mixture is smooth. Add the milk and vanilla, and whisk to combine.
2. Pour the mixture into a blender and blend for about 30 seconds, until the mixture is as smooth as it can by and somewhat frothy on top.
3. Chill the mixture in the refrigerator, about 30 minutes. Then freeze in your ice cream maker according to its instructions. Pour into an airtight container and freeze until ready to serve.
*My favorite cocoa powder right now is a mixture of dutch-processed and regular cocoa powder, and it worked perfectly here.