WOW. Just wow! I am floored by the velvety texture and rich taste of this ice cream! These 5-star reviews weren't joking—this ice cream is really, really really really good. I'm a pretty picky eater, so I was expecting a good recipe... but nothing this wonderful. Miles better than anything I've bought from the store lately! Like another reviewer, I actually prefer this to Haagen Dazs too. I will say that my ice cream has some tiny flecks of chocolate in it, probably because I didn't crush the bar too finely. I love it this way, though. For ingredients, I used half a 4oz bar of Ghirardelli unsweetened, Hershey's natural unsweetened cocoa, McCormick's pure vanilla extract, Land Lakes heavy whip cream, Organic Valley's whole milk, and whatever salt/sugar came out of my cabinet. I was cautious with preparations after reading a lot of reviews here, and it pretty much turned out perfectly. When tempering the eggs, stir very quickly and mix very well before adding it back to the saucepan! For me, it was a bubbly and homogeneous honey-brown-colored mix. No yellow visible whatsoever! I was also careful not to boil anything, though this resulted in me turning the heat kind of low.. the mixture thickened only slightly before I took it off the heat (newbie ice cream maker here, not sure how thick it's supposed to get). But the results suggest I did fine, so huzzah! :-) My mom stuffed it in the freezer for half an hour and by then it was chilled enough (not frozen at all) to be put in our
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WOW. Just wow! I am floored by the velvety texture and rich taste of this ice cream! These...