* * * * *
Who knew ice cream could be so hard?
We have an ice cream maker. I like chocolate ice cream, the darker, the
better. And the instruction manual for the ice cream maker lists a recipe for
a “decadent chocolate ice cream” which not only calls for Dutch processed
cocoa, but 8 ounces (230g) of bittersweet chocolate. I opted for a really
dark chocolate, like on the order of 90% cocoa dark chocolate.
Yeah, I like my chocolate dark.
I'm also trying to cut sugar out of my diet as much as possible, so I decided
to use a bit less surgar than what the receipe calls for, so this stuff isn't
going to be overly sweet.
I get the ice cream base churned, into a plastic bowl and in the freezer, and
I wait for several hours, eagerly awaiting some deep, dark, decadent
chocolate ice cream.
I end up with a deep, dark, decadent ice chocolate rock.
This isn't hard ice cream. This isn't even ice cream. It's an ice rock is
what it is. I try dropping the bowl a few inches onto the kitchen counter to
show Bunny how rock-like it is, and the bowl hits the counter, bounces off
and shatters onto the floor.
I mentioned it was in a plastic bowl, right?
There are shards of plastic across the kitchen.
The deep, dark, chocolate ice rock is in one piece.
I think the ice cream base was too dense for much, if any, air to get whipped
in while churning. Bunny thinks the low surgar content contributed to the
rock-like consistency. Both are probably to blame for this. I do recall that
the last time I made the “decadent chocolate ice cream, but with all the
surgar,” it did tend towards the harder side of ice cream. So I think the
next time I should try the basic vanilla recipe with less surgar and see what
happens. If that turns out fine, then try the basic chocolate recipe.
Email author at
[email protected]
