DARK CHOCOLATE ICE-CREAM…for days when life hands you yolks!!
The last day of mac frenzy left me with something I didn’t particularly relish the thought of … egg yolks , and 6 of them! I’m pretty much an egg yolk hater. I’ve confessed this several times, yet have passion to bake. Eggs and baking go hand in hand most of the time. It’s one thing baking with full eggs, & another thing dealing with yolks. Have you ever had yolks and more yolks building up in the fridge? I know of a bunch of mac attackers that had just those… and I was one of ’em! 
An involved & fun bunch of us stood up to a mac challenge on twitter very recently, and by then end of the frenzy, a number of us had many yolks, beautiful yolks on hand. If macarons were to be made only with yolks, there was no way I was in for the challenge! You see, the French macarons use just whites, and when you are mac challenged, you tend to use up many whites trying to get ‘feet’. However, when you are majorly mac challenged like me, obsessed about getting it right, and can try 6 times in a day, then it’s time for ice-cream! 
I made this delectable dark chocolate ice-cream from a book my daughter bought for me as a gift on my birthday in November last year. ‘Ice Cream‘ by Pippa Cuthbert & Lindsay Cameron Wilson is a “cheery little cookbook celebrates the innumerable pleasures of ice cream, from simple Milk Chocolate and fresh-tasting Strawberry to elaborate Raspberry and Kaffir Lime Leaf Sorbet. The authors provide a glossary of ice cream terminology and a useful guide to toasting nuts, caramelizing condensed milk and performing all the other steps necessary to churn up homemade ice creams, gelatos, yogurts and sorbets.”
I’m not an egg yolk ice-cream person at all. I’m much the eggless ice-cream lover, but life is unpredictable, and you can never say no. With the mantra of ‘waste not,’ which is held close to my heart, rather then throwing the yolks down the drain, I hung on to them. Ideas for yolks – cream patisserie, mayonnaise, creme caramel, custard, brulee …
…but in the back of my mind was this beautiful little book, the only dedicated ice-cream book I own. ICE-CREAM. It’s pure eye candy, with pick-me-up pictures and fun ideas. Leafing through the book, I could instantly find many good uses for the yolks. For a while, I got hopelessly distracted by eggless ice-creams like cinnamon and mascarpone ice-cream, ricotta ice-cream etc. Slapped my self back into focus, & reluctantly returned to the eggy ones. A foodie’s got to do what a foodie’s got to do… 
The recipe in the book is described as… “this recipe was inspired by Italian food writer Marcella Hazan’s Chocolate Gelato, first published in her book Marcella’s Kitchen. It’s dark, velvety and divine.” As much as I enjoyed making it, I just couldn’t get myself to taste it. The hub tried very hard to convince me to have a T E E N Y bit as there wasn’t the faintest of eggy smells, the kids loved it & asked for seconds…but not me. I shall wait for eggless. It’s psychosomatic & I know it; that’s the tragedy of the wiring in my brain. Weird!! 
You might wonder why I got my ice-cream into this shape. Actually, not very long ago, my sis sent me this fluted baking tin thinking I would conjure up some magic in it, baking little cakes on the go. Little did she know that it was a fluted brioche mold, & brioches are breads rich in egg & butter. A few conversations later, we knew that the tin had to be used for something else. I don’t like bread with eggs, breads rich in eggs even less. So the other day, while making the ice-cream, I thought it would be nice to set it in this fluted mold to add some fun quotient. I did just that, after lining the tin with clingwrap. I also added some crushed failed macs to the tin just before leaving it to set finally. I made the ice-cream by hand, since I don’t own an ice-cream maker, & it came out really smooth & rich. No crystals, just pure deep chocolate heaven ( as per the feedback from my happy tasters)!
Dark Chocolate Ice Cream
adapted from Ice-Creams
by Pippa Cuthbert & Lindsay Cameron Wilson, pg 33
Makes 600ml (1 pt)
Ingredients:
6 egg yolks (4 large; our Indian yolks are very small)
1/2 vanilla bean
1 tbsp pure vanilla extract
125g plus 2 tbsps vanilla sugar
500ml full cream milk/whole milk
100gm dark chocolate, broken into pieces, melted
45g cocoa powder
Method:
In a heat proof bowl, whisk the egg yolks, seeds of 1/2 a vanilla pod, vanilla extract and 125gms vanilla sugar till thick & creamy.
Gently heat the milk to near-boiling point, then pour into the bowl of egg mixture, beating well.
Beat the melted chocolate into the egg mixture, followed by the cocoa.
Place the bowl over a pan of simmering water and stir with a wooden spoon until the bubbles deflate and the mixture coats the back of the spoon. remove from heat
Meanwhile, in a very small saucepan, make a caramel, combining the 2 tbsps sugar with 2 tbsp of water. Boil the mixture until it turns a dark amber in colour, swirling the pan as it begins to darken. (It is ready at 180C on a sugar thermometer)
Whisk the caramel into the chocolate until smooth – it will sizzle. Cover the surface with cling film & let it cool. (I cooled it over an ice water bath, stirring often.)
Leave in the fridge for at least an hour, then churn in an ice cream maker. if you don’t have one, like me, whisk every hour to break down crystals. Serve or transfer to a freezer container, cover the surface with foil & put in the freezer.
♥ Thank you for stopping by ♥
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
51 Comments
Peggy Bourjaily
Ice cream by hand? You are an inspiration. I don't have an ice cream maker either, but I'd love to give this recipe a go.
Happy cook
I do wish I had kept all the yolks too. I just binned them.
I too don't like egg yolk, the smell i think is ………
One of my favourit flavour is chocolate, looks yumm.
Maria
Wow, this is for all of the chocolate lovers out there…ME:)
Michelle
OMW…the richest chocolate ice cream I've ever seen!
If one does not like something, no excuses are necessary. But it is funny how you try to talk yourself into liking eggs!
"Psychosomatic"…LOL!
marye
Fabulous..as usual
Prathibha
oh my god…a big slllurrrrp to it..
Palidor
Mmmmm, so luscious and chocolatey. That's a perfect way to use leftover yolks.
Fearless Kitchen
This looks really delicious! I rarely have a problem with leftover egg yolks. Lately with the number of pies I've been baking it's more likely to be egg whites I'm stuck with!
Barbara Bakes
Great use of your mold! Your posts are always eye candy!
Parita
Love the way you have used the mold..looks fabulous!
Gloria
Wow!! dear Deeba all your desserts are amazing and soooo beauty,xoxoxo gloria
Nithya
Dessert looks amazing. 🙂 Absolutely tempting.
Poornima Nair
What a heavenly dessert Deeba…looks awesome.
Irina @ PastryPal
I tend to have the opposite problem. With all the making of custards and ice creams I do, I tend to have a fridge-full of whites. Maybe macarons should become more popular around my house.
pigpigscorner
I looooove dark chocolate ice-cream!! Must be really creamy with all those yolks!
Leah
yummy! looks delicious, though i wouold expect nothing less from you 😉
what an excellent way to use up those failed macs and egg yolks!
Leah
Rosa's Yummy Yums
A sinful ice cream! It looks terribly scrumptious! I want some, purlease!!!!!!
Cheers,
Rosa
Bellini Valli
What I wouldn't do for a scoop of this right now Deeba.
Helene
I wish I was your neighbor. Would love a scoop of your delicious dessert.
Big Hugs!
Gera @ SweetsFoods
Have you said dark chocolate ice-cream? Yay!! I love this sweetie.. an adorable treat 🙂
Cheers!
Gera
Heather
Fabulous! I have an ice cream maker and a pretty fluted mold, so I'm going to be a copy cat pretty soon.
Jennifer
These are so beautiful! What a LUCKY neighbor!!
Shabs..
wooowww..wooowwww….wwoooowww….That ice cream really looks yummy….I had many recipes to try for ice creams but deleted them all cos all uses ice cream maker:(….I shud have known this before…and it sounds very easy…
Nice snaps as usual….
Just wish i were ur neighbor..;)
Cinnamon Girl aka Reeni♥
This looks so rich and chocolaty!! A perfect way to use up your yolks.
Anh
I just can wow! 😀
anna
Hmm, I think I'd rather mold ice cream in a brioche tin than make brioche, too! Trust me, eggy ice creams don't taste eggy. Just amazing. I often end up going for eggless recipes out of sheer laziness though – it's much easier when you only have to whisk together the ingredients! 🙂
Anita
Sounds like it was a hit! I'm always on the lookout for a good ice cream recipe, and this sounds like it will do the job! I always end up making custard with egg yolks… mmmmm
Memória
Well, I'm the opposite. I love it when I have leftover egg yolks. I didn't like having leftover egg whites for a long time until I found my go-to recipe for white cake about two months ago. Otherwise, I rarely find a need to use the whites.
Anyway, I have that very same ice cream book you mentioned! My mom bought it for me at Half-price Bookstore for about 4 or 5 dollars! I've yet to try out a recipe, though. Thanks for reminding me about it. 🙂
shaz
Wow Deeba that looks fantastically chocolatey – good to see that the ice-cream can be made by hand, I'm always put off making ice cream because I don't have an ice-cream maker too. As for leftover egg-yolks, I turn them into lemon curd (or whatever other fruit is on hand – passionfruit etc)
Simran
I'm the same – I can eat eggs all right, but can't stand them in desserts or breads.
Yummy icecream!
Disha
The ice cream looks so rich and chocolatey!! But i too don't like working with just yolks.. Can't take the smell!
MeetaK
i cannot believe you did not try this! oh boy does it look good. i love dark chocolate ice cream and would have eaten your portion too!
gajra
hey Deeba, looks delectable, but i agree with u i hate eggs in cakes and all but i once make home-made icecream using condensed milk and loadsa cream had to keep churning it by hand after every couple of hours and the result was good.maybe u can try that as a substitute to egg in ur recipe.luck to u. Gajra
Nilambara
Drooolicious! A lovely scoop of that oh-so-dark chocolate ice-cream. But too bad, you didn't have any. And me 🙁 Please please invent one without the yolks. I'm sure u can 🙂 Cheers! Congratulations on the mac success. They're beautiful.
Arwen from Hoglet K
You didn't taste it! It looks so chocolatey I could never resist. Some raw ingredients are certainly offputting though – cutting raw chicken bothers me.
Dharm
What a great way to use egg yolks – nothing like ice cream! And what better ice cream than dark chocolate – my favourite, favourite, favourite! Looks simply stunning Deebs!
Priya
this is so yummy to c …i must also try egg yolks when i make my icecreams
Astha
an easy and wonderful recipe…will surely try it…
Nicisme
Thanks for the best sugar fix I've had today, I'll go to bed dreaming of chocolate!
Eralda LT
I love dark chocolate ice cream and this looks delectable. Perfect for a night when the munchies cannot be quenched.
I always freeze the egg yolks and use them when the recipes call for them. It's a nice way to cut down on waste.
Beautiful photos, as always!
nithya at hungrydesi
oh this looks amazing.
Hanaâ
The ice cream looks great. You know what's funny? When I saw the ice cream post, I immediately scrolled down to the recipe and saw 6 egg yolks, and thought, "no way, I think she did it" (meaning, eating eggy ice cream). Then I read your post, and saw that you didn't have any. I'm a bit of an eggy-phobe too, but if it doesn't smell of eggs, I would usually try a bit. I'm glad the family enjoyed it.
Btw, I'm celebrating my 1 year blogaversary today. Check out my blog. I think you'll enjoy reading my post :o)
Curry Leaf
Wow,Deeba,you not just a great baker.Love the delectable ice cream.You make everything look exotic.
Jarmaine | Brochure Printing
Okay, now I'm drooling! I gotta have this dark chocolate ice cream! Never mind that it's full of egg yolks 🙂 Dark chocolate is my weakness! Lovely, lovely photographs as always.
5 Star Foodie
This ice cream looks heavenly! I love the deep dark chocolate color and the shape is so neat!
Tabitha
Amazing! I'm a big fan of ice cream but haven't broken down to buying my own machine…yet. I was wondering though, you noted that you rewhisked the ice cream every hour to break down crystals. For how many hours did you need to whisk it? Also, since you don't like eggs, have you made the ice cream in a freezer bag? Its probably a little more crystalline but only takes 10 min and doesn't contain eggs.
Marq | Brochure Printing
Wow those look really delicious! And it's dark chocolate so it's healthy! 😀
Avanika [YumsiliciousBakes]
Yum yum dark chocolate 🙂 🙂 I too dont like the smell of eggs, but would have gladly eaten your portion of this 🙂 Looks delish!
nora@ffr
vat a sweet treat!! m loving it sooo much!! so rich and elegant!!
private investigator Toronto
thank you
never done the similar
will try