Chocolate ice cream needs to be probably the most fashionable treats on the planet. No shock then that television cooks and business ice cream makers appear to fall over themselves to provide you with ever extra variations!

Once I was a toddler there was only one sort of chocolate ice cream! Possibly that is why I acquired into ice cream making, as a result of when it is do-it-yourself your solely restrict is your creativeness!

Listed below are a few of my favorite recipes for chocolate ice cream which you could make at dwelling. Some have a custard base and others use a mixture of heavy cream, milk and sugar.

Milk chocolate ice cream
White chocolate ice cream
Chocolate chip ice cream
Mint chocolate chip

Oh and there is a actually quick and easy chocolate ice cream when you’re in a rush 🙂

Having lined the fundamentals let’s now transfer on to the unique!

Chocolate, after all, is not only chocolate – there are various varieties with completely different percentages and grades of cacao. Guanaja chocolate for instance. Ever heard of Guanaja? It is just a little island within the Caribbean first found by Christopher Columbus greater than 500 years in the past and it was the place he got here throughout cacao for the very first time. The cacao that grows there makes a darkish and intense tasting chocolate. What many chocolate consultants would name a ‘true’ chocolate.

I just lately chanced upon a particular ‘artisan’ chocolate ice cream in France made with 80% Guanaja chocolate and ginger. Wow! It was one of many strongest, bitter chocolate ice lotions I’ve ever tasted and the ginger gave it an incredible further kick.

Guanaja chocolate with ginger ice cream cone

The identical artisan ice cream maker used 80% Guanaja chocolate to create one other distinctive ice cream taste, combining it with yuzu and lime zest! Once more, a really robust and intense flavour with a pointy trace of citrus. The yuzu additionally gave the ice cream a stunning aroma!

Guanaja chocolate with yuzu and lime zest

Notice: Yuzu is fashionable in Japan for making marmalade and in addition it is fragrant oil is used for bathing most historically on the Japanese winter solstice (Toji). How’s that for a pleasant further fruity truth 🙂

So there you might have it – Guanaja chocolate ice cream in 2 extraordinary mixtures.

All I would like now’s to get my fingers on some Guanaja chocolate after which I can adapt my customary custard base chocolate recipe by changing the cocoa powder and common milk chocolate with the  Guanaja chocolate. Cannot wait!

Labels: chocolate, guanaja, ice cream cone