Jean-Anthelme Brillat-Savarin, the famous gastronome from the 1700s, said: “Those who have been too long . . . at their labor, who have drunk too long at the cup of voluptuousness, who feel they have become temporarily inhumane, who are tormented by their families, who find life sad and love ephemeral; they should all eat chocolate and they will be comforted.” I think he was referring to thick black, deep dark chocolate ice cream.
The list of ingredients to add in the beginning (ginger root, malt, mint, coconut, pepper, cayenne, chipotle, cinnamon, Earl Grey tea, and ground coffee) is rivaled in length only by the list you can add during the last five minutes of churning: toasted almonds, pistachios, walnuts, hazelnuts, pecans, bananas, dried or fresh cherries, and on and on . . .
|1½||cups whole milk|
|1½||cups heavy cream|
|8||oz. semisweet chocolate (get a good-quality chocolate, such as Scharffen Berger)|
|3||large egg yolks, at room temperature|
|2||Tbsp. white sugar|
|1||tsp. vanilla extract|
|~||Pinch of kosher salt|
|¼||cup Cointreau or Grand Marnier (optional)|
This content is from the book Recipe of the Week: Ice Cream by Sally Sampson.
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