Friday, February 21, 2014

Allspice Chocolate Chip Ice Cream

The next stop on the allspice train is this delicious ice cream. I tempered the spicy flavor of the custard by using more mellow milk chocolate chips instead of semisweet.

We were supposed to be in the Bahamas this past week for a Valentine's Caribbean dive getaway,  but the latest snowstorm resulted in cancelled flights, hours of trying to rebook everything that can to nothing in the end.

So I found myself spending the evening before our trip with martini in hand (instead of a celebratory Sundowner) sadly gazing at my packed dive gear. Oh well. First world problems. 

I consoled myself with this lovely ice cream which may or may have not been a perfect complement to the martini.

This ice cream is a wonderful combination of deep spice dotted with bursts of soft chocolate flavor. Admittedly, a perfect winter treat but not a replacement for a dive vacation.

Allspice Chocolate Chip Ice Cream

  • 2 tablespoons allspice powder
  • 4 egg yolks
  • 1 cup heavy cream
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1 cup milk chocolate chips
  • In a medium saucepan heat milk, cream, sugar and allspice until just about to boil.
  • Whisk egg yolks together in a heat proof bowl.
  •  Slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
  • Strain the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
  • Remove from heat and strain into a heat proof bowl.
  • Cover with plastic wrap, making sure the wrap touches the top of the mixture.
  • Refrigerate for at lease 3 hours or overnight.
  • Transfer mixture to the bowl of an ice cream maker and follow manufacturers directions.
  • When ice cream reaches soft serve consistency, mix in the chocolate chips.
  • Transfer the ice cream to a container and place in freezer until it hardens.

1 comment:

  1. Yum that looks delicious I can see all the lovely little flecks of spice :)


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