Ice creamIce cream

There’s nothing quite like making something fresh that you’ve eaten out of a box your entire life. In my twenty-something years, I’ve probably consumed a football field’s worth of ice cream, and I’ve loved almost every spoonful of it. I’m a sucker for super-premium brands, and a diehard fan of Whole Foods’ $3.99 half-gallons. Before my cholesterol woes began, I slurped up that sweet stuff every night.

Two weeks ago, I got my mitts on the Kitchen-Aid ice cream maker attachment. The bowl lives in the freezer and has come out frequently, most recently for chocolate and vanilla ice cream.

The wonderful thing about homemade ice cream is that, if you use the best ingredients, it comes out so rich that you only eat about a half cup before you feel sated and a little guilty. My first go, with the chocolate, involved the best Vermont heavy cream and Valrhona chocolate. It was so fatty that it started to separate a bit while chilling. The vanilla version involved the same cream, pristine egg yolks, and scraped vanilla beans.

The chocolate recipe came, randomly enough, from Fergus Henderson’s book, The Whole Beast.


  • 2/3 cup milk
  • 1.5 cups 40% cream
  • 2 oz 70% chocolate, roughly chopped
  • 5 egg yolks
  • 5/8 cup superfine (caster) sugar
  • 2 oz 100% chocolate

Bring the milk and cream to boil in a pan. Reduce to a simmer, and add the 70% chocolate. Add the yolks to the sugar in a bowl and beat well. Add some of the hot cream to temper, and add this back to the cream on the stove. Cook for 8 to 10 minutes while stirring constantly. Add the 100% chocolate and stir a bit until it melts. Pass it all through a fine sieve, and chill in the refrigerator before churning in the ice cream maker.


The recipe for French vanilla ice cream came right from Simply Recipes. It’s extremely rich and delicious. Thanks, Elise!


You’re welcome, Leland. So glad you liked it!

I bought my Kitchen Aid attachment over a month ago and have yet to touch. I am less inspired in winter but that chocolate looks winter-worthy!

p.s. What are your cholesterol issues? I am having them too but am undecided as to what to do. My overall number is low but the “bad” number is slightly elevated..current research seems to say this is okay..thoughts..

Thanks Elise! Izzy’s mama: mine are about like yours. It’s not frighteningly high, but my LDL should be a bit lower. I’m just trying to eat better in general, while not becoming obsessed by it just yet. I really don’t want to get involved with cholesterol drugs, especially when the jury on cholesterol is still out.

Now I can see why premium ice cream is so expensive! What is 100% chocolate and where do you get it? I don’t think I’ve ever seen chocolate higher than 75-80%. And did you notice the Valhrona group on Facebook?

100% is just unsweetened. I’m pretty sure one of the Baker’s Chocolates is unsweetened. Whole Foods should have some. I’ll look into that Valrhona group!

I have to say that, even in the dead of winter (and I’m talking Pittsburgh winter here), I can always go for some ice cream. I normally go for vanilla over chocolate, but the chocolate ice cream that you made looks delicious! Have you ever tried making gelato?

I love gelato because it is often creamier than ice cream but has less fat that ice cream.

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