The month of March signals the start of hot season here in Manila. When I say hot it means excruciatingly hotter than normal. Aside from turning on the A/C on full blast, I also enjoy eating frozen treats.
Making ice cream is one of my favorite things to do when it’s really hot outside. It’s also one of the things that I enjoy eating after I make it. Most of the things I do, I really don’t eat that much because I’ve become desensitized to it.
For this recipe, I’ve decided to experiment on the style of ice cream that I will make. Philadelphia-Style Ice Cream is simply just churning out the cream, milk, sugar, and flavoring to make the ice cream. It’s extremely easy and less fussy compared to traditional Crème Anglaise or custard-based ice cream, which contains egg.
Moreover, the reason I also went Philadelphia-style is to intensify the chocolate flavor of my ice cream. By not using a custard base, the eggs will not mask the flavor of my ice cream. It will be this decadently creamy and intense chocolate (almost like the flavor of a rich hot chocolate) that is neither sweet nor bitter.
I also went all out and indulged on this one and decided to fold in some decadent chocolate and rum truffle and drizzled with chocolate fudge. The final product is this intense chocolate indulgence that you will feel guilty eating afterwards. LOL
Triple Chocolate Ice Cream
- Chocolate and Rum Truffle
- 140 g. Heavy Cream
- 45 g. Light Corn Syrup
- 170 g. Valrhona Caraque 56% Chocolate Couverture (or Bittersweet/Semi-Sweet Chocolate), chopped
- 5 g. Dark Rum Philadelphia-Style Chocolate Ice Cream
- 500 g. Heavy Cream
- 50 g. Valrhona Cocoa Powder
- 200 g. Granulated Sugar
- Pinch of Kosher Salt
- 170 g. Valrhona Manjari 64% Chocolate Couverture (or Unsweetened Chocolate), chopped
- 250 g. Whole Milk
- 5 g. Vanilla Extract Chocolate Fudge
- 30 g. Valrhona Guanaja 70% Chocolate Couverture (Or Unsweetened Chocolate),chopped
- 18 g. Valrhona Cocoa Powder
- Pinch of Kosher Salt
- 100 g. Glucose
- 25 g. Granulated Sugar
- 55 g. Heavy Cream
- Make Chocolate and Rum Truffle…
- Heat the heavy cream and light corn syrup in a small saucepan until it begins to boil
- Remove from heat and add the chocolate. Let it stand for a minute before stirring to emulsify.
- Once combined, add the rum and stir.
- Pour the mixture on a piping bag, then freeze for 2 hours.
- Once firm, pipe small bulbs on a sheet pan lined with parchment paper.
- Set aside in the freezer until needed. Make the ice cream…
- In a large saucepan, whisk heavy cream, cocoa powder, granulated sugar, and salt to combine, then heat until boiling.
- Once boiling, remove from heat then add the chocolate. Let it stand for a minute before stirring to emulsify.
- Once combined, add the milk and vanilla extract then transfer the ice cream base to a medium mixing bowl. Cover with cling wrap making sure to press it on the surface of the mixture to prevent from forming a skin.
- Chill in the refrigerator overnight.
- Freeze according to manufacturer’s instructions.
- Transfer to a freezer-safe plastic container, then freeze for 4-6 hours. Make chocolate fudge…
- Combine the chocolate, cocoa powder, and kosher salt in a small bowl.
- Whisk the glucose, granulated sugar, and heavy cream and heat in a small saucepan until boiling.
- Once boiling, remove from heat. Pour to the chocolate and let it stand for 1 minute before stirring to emulsify. Serving…
- Scoop the ice cream into preferred vessel.
- Drizzle with fudge sauce (it can be cold or hot, whichever you prefer).
- Top with Valrhona Chocolate Pearls and Gavotte Dark Chocolate Crepe Dentelle.