73% geek, the rest is girly-bits

The very first recipe I tried when using my KICA for the first time was David Lebovitz‘s Agave-Sweetened Chocolate Ice Cream. I followed his recipe quite closely, but I didn’t whiz the mixture in a blender, I used a mix of milk and cream, and I used 70% rather than 95% chocolate.

I found it a right faff on making the custard, and I didn’t do a great job. It was a bit lumpy and without the sieve, this would have been a disaster. Also having to wait while the finished ice-cream base chilled enough to be churned was not easy. I’m impatient at the best of times, and this led to hours of me snooping around the fridge checking to see if it was done yet.

The texture was beautifully smooth, but even containing 5 yolks I found the finished ice-cream a little thin and milky. Personally I prefer much thicker, creamier ice-cream, which I suspect that may be a Norwegian thing. The flavour was nice, but tasted a little… flat… for lack of a better word. I think using 70% instead of the darker chocolate as specified in the original recipe may have contributed to that. On the other hand, my sister loved it, which is why the version I made follows:

Lebovitz’s Agave-Sweetened Chocolate Ice Cream
Makes about 1 litre

• 10 tablespoons agave nectar
• 55 g dark chocolate, very finely chopped (I used 70% Freia kokesjokolade)
• 35 g cocoa powder
• 375 ml cream (I used kremfløte which is 38%)
• 375ml full-fat milk (I used H-melk which is 4%)
• 5 large egg yolks
• A pinch of salt

1. On the lowest heat possible, whilst stirring constantly, gently warm the finely chopped chocolate and agave syrup, until the chocolate is melted. Pour into a large bowl and set aside.
2. Mix the milk and the cream, and add half (375ml) to a medium saucepan, set aside the rest. Whisk in the cocoa powder, making sure to whisk out all lumps. Whisk often as you gently cook it over moderate heat until bubbles start forming. Allow it simmer for 30 seconds, whilst whisking.
3. Pour the warmed milk-cocoa mix into the melted chocolate-agave mix, scraping the pan as clean as possible with a spatula. Stir the mixture well, before placing a sieve over the bowl.
4. Add your egg yolks to a bowl big enough to easily use a whisk.
5. Add a pinch of salt and the remaining 375ml milk-cream mix to a saucepan and gently warm. When warm (I warmed it to 37C) slowly pour it over the yolks whilst whisking constantly.
6. Pour it back into the pan and cook over moderate heat whilst constantly stirring, until it’s steamy and thickens. (I heated mine to 76C, which was steaming but I couldn’t discern any noticeable thickening).
7. Pour the warmed custard through the sieve into the chocolate mixture and stir well.
8. Chill thoroughly (I chilled mine to 10C), before pouring into the KICA. Remember the paddle should be churning before/as you add the mixture so as to not jam the paddle.