Chocolate Truffle Ice Cream – Deeply fudge ice cream without an ice cream maker!
I spotted this “Best-Ever Chocolate Ice Cream” on Cup of Jo last week, and could hardly wait for the chance to make it. It just looked so gloriously silky and divine!
I’d never tried making ice cream without the machine, and I wasn’t sure whether or not it would really work. I pictured something icy and hard. NOT SO. This stayed fudge-y and still scoop-able for a few days in the freezer (that’s as long as it lasted). I found that, unlike most ice cream (especially homemade ice cream), as it warms up, it doesn’t become soupy, but instead really feels and tastes like a truffle. It’s also rich like a truffle, so a little goes a long way.
I adapted the recipe a bit, as always. I am almost sure that the cocoa powder used in the original recipe is Dutch-processed (which yields that gorgeous, dark chocolate color). I didn’t have any Dutch-processed cocoa on hand, so I went with what I had. I also swapped out the coffee for a dash of almond extract, which I thought was close-your-eyes divine.
Feel free to play with the flavoring here. Instead of almond extract, why not try a bit of orange zest? Or, you could stir in some chopped, toasted hazelnuts. The possibilities are endless.Print