Can anyone actually remember the point in time when they fell in love with chocolate ice cream?  Did it start with scooping your dessert from only  one-third of the tub of Neapolitan?  Or, was it the only flavour you wanted to eat when your Mum bought a mixed gelato from the Mr Whippy van?  Possibly, it was because an older brother or sister seemed to be enjoying their chocolate ice cream waaaay more than you were enjoying the vanilla baby cone that was dripping down your arm, and you screamed until you got the good stuff too!

Whenever it may have been, the love of chocolate ice cream transcends time.  As I  grew through chocolate single cones, chocolate ice cream thick shakes, chocolate ice cream sodas, chocolate on chocolate fudge sundaes, chocolate and lemon gelato, every single brand of chocolate ice cream from the supermarket freezer, and even a chocolate ice cream fondue from Hagen-Daaz;  Movenpick chocolate ice cream stayed the shining beacon amongst them all, creamy and smooth with a wonderfully lingering chocolate taste, there is little around that can compete.  So, when my hubby licked the bowl clean, and gave my full on, grown up, chocolate ice cream, his ‘dark chocolate purist’ blessing, I was pretty pleased!

Of course, for my blog it just wasn’t enough to serve it on its own!  I had to ‘Bliss’ it up with warm salted caramel sauce, sprinkled with a little bit of sea salt, served it in a pool of Kahlua and finished with a crisp and fragrant, home-made brandy snap.

Much to my detriment I am sure, I am the kind of cook that has the audacity to take a recipe from Erik Witzgimmin, (the calibre of chef that trained with luminaries such as Paul Bocuse) and just…change it!  I hope you enjoy my chocolate ice cream recipe as much as my hubby does  🙂

3  eggs (XLarge)

1 egg yolk

1 cup full cream milk

1  1/4 cup cream

1  vanilla bean

1/3 cup sugar

1 tablespoon liquid glucose

200g  couveture, melted

1 tablespoon Kahlua

Whisk eggs, egg yolk and sugar together.

Heat milk and cream with vanilla bean. Take out the vanilla bean pod.

Pour about 1/3 cup of hot mixture into the eggs and sugar while stirring with a whisk.

Pour egg mixture back into the milk and cream, and heat on low flame while stirring constantly until custard coats the back of a spoon.

Stir in melted chocolate, strain into ice cream maker pot.

Sit pot in an ice bath while stirring until custard cools.

Add Kahlua.

Place pot into ice cream maker and churn for approx 35 minutes.

Pour into container and freeze over night.