Hi there! I have been so excited to write this post! I think ice cream is my favorite food group! hehe
So, last weekend was my FIL's birthday. We had some white fish made by my MIL, sauteed chard by me, and a fantastic cheese souffle made by Ben (a betty crocker recipe, I believe!).
I looove cheese souffle! It is beyond good. I just have to hold myself back from consuming the entire bowlful of light, flavorful cheesy goodness!
It looks so amazing coming out of the oven, before it falls!
Needless to say, we had a great time with his birthday celebration and dinner. Then, we got to the important stuff! My father-in-law is all about chocolate. I mean the good stuff. Dark and uncontaminated (aka unflavored and without added nuts etc.) chocolate, straight up. That's his thing.
For his cake I made some plain, and some chocolate pastry cream which Ben used to fill between the layers of a marbled chiffon cake. Frosted in chocolate whipped cream, it was so amazing!
The FIL asked for a "small" cake. Said request was happily and intentionally ignored by Ben as he made the most massive cake ever!
Keeping with the chocolate theme I decided to make some dark chocolate ice cream to go with the cake. After searching around I found this recipe from the cilantropist. I love that blog! It looked chocolatey enough, so I gave it a go!
Dark chocolate ice cream
1 cup fat free milk
2 egg yolks
2 cups heavy cream
1/4 cup plus 1 Tbs cocoa powder
1/2 tsp instant coffee powder
2/3 cup sugar
5-6 oz. chopped dark chocolate
1 tsp vanilla
In a large saucepan combine cream, cocoa powder, coffee powder and sugar. Whisk over med-high heat until it just comes to a boil. Remove from heat and whisk in chocolate, making sure all chocolate is melted before proceeding.
Mix a small amount of the hot chocolate mixture with the yolks, whisking constantly, then add it all back into the saucepan. Return to heat and whisk constantly until mixture thickens a bit.
Strain chocolate mixture into the bowl of milk to remove any cooked egg bits. Stir in vanilla and cool completely in fridge. When cool transfer to ice cream maker and churn according to manufacturers instructions.
This is goood stuff! So rich and chocolatey! Ben has actually requested it for his birthday too, but with the addition of some peanut butter swirls. We'll see what I can do! Hope you guys enjoy this recipe, and make sure to go check out the Cilantropist, and see all of the other great recipes there!
Happy (late) birthday to a wonderful FIL!