Yes, that ice cream. It is the best ice cream you will have eaten in your entire life. It is, by far, the most decadent thing I’ve ever posted on this blog.
I DO NOT exaggerate.
It is sweetened with honey and maple syrup, and so is still a “consume in moderation” item, but if you’re going to indulge in something? THIS is the one to do it on.
It’s seriously like frozen, rich, chocolate pudding. Very deeply chocolatey, smooth, and creamy. I’ve made a lot of homemade ice cream over the years, but this one is by far the absolute best. This recipe is very rich, so if you want, you can decrease the sweetener. I’m going to try using 1/2 cup less the next time I make it. As it is, it will blow the socks off you and anyone else in your general vicinity. It’s that good.
I based the recipe off one I found on this site, and it lists several other absolutely delicious-looking flavors too, so check it out!
Now, let’s address the obvious thing here: It’s a lot more difficult to make your own ice cream than it is to just buy a carton at the store. So why should you? I’ll tell you why!
1. You can control exactly what’s in it. You’ll never find an ice cream that’s not sweetened with sugar at the store, but at home you can make this delicious version with honey and maple syrup!
2. It’s delicious. You have no idea how delicious ice cream can be until you make your own from fresh ingredients.
3. There isn’t a three. What? Isn’t 1 and 2 enough for you?!?
This is all you do: Combine cream, maple syrup, honey, egg yolks, tapioca starch, salt, and dark cocoa powder in a pot and whisk away over medium high heat until it starts to simmer just a bit. It’ll get nice and thick, like this.
Wait – rewind…what was that one ingredient, you ask? They all make sense but that one, right? Why on earth is tapioca starch in ice cream?! Well, the recipe I was following said that it helps make it smooth and scoopable. I don’t know how true this is, but I will say that I have never, ever made an ice cream that turned out this good, so I’m willing to believe it!
After it’s cooked, mix in the vanilla extract. (You do it now and not earlier because the heat will dull the flavor.) And you know what? If you put this in the refrigerator and leave it, you get….
Pudding. Yes! I guess it’s the tapioca starch that does it. So, if you get impatient and want to just eat it like that, you can!
But, what you really want to do is turn it into ice cream. So leave it to chill for AT LEAST two hours. Really, 12 is better, but if you’re in a hurry, just until it’s cooled through.
Now, I know a lot of people like those freeze-the-canister kinds of ice cream makers, but I like to keep things simple.
Ice and salt is all that’s needed for this to make ice cream. Well, and electricity. When ice is melted by salt, what results is a liquid that’s colder than ice, and that discovery is what made ice cream possible. Isn’t that very nerdily cool?
So, once the mix is cool enough, pour it into the canister and get the ice cream maker going. I was a little impatient to make mine, and so my mix only chilled for 2 hours before I made it. As a result, I had a hard time getting it to freeze up. We finally stopped it and ate it when it was still pretty soupy.
It still tasted great, but was more ice soup than ice cream. I put the rest of the ice cream into a container and put it in the freezer overnight, and the next day, this is what it was like.
So, even with my impatience, this ice cream froze up perfectly! I think 1) the fact that it was a cooked custard base, and 2) the addition of the tapioca starch is what made it freeze up so nicely even though it hadn’t hardened up much when we made it.
It was eaten with relish. (As in, it was really enjoyed. We didn’t eat it with chopped up pickles.)
So MAKE THIS ICE CREAM! It will be some of the most delicious stuff you’ve ever put in your mouth. I promise that.
Chocolate Pudding Ice Cream
(This recipe is based off one at thepromisedlandfarm.org. Find it and other great flavors here.)
- 3 cups cream
- 3 cups whole milk
- 1 cup real maple syrup
- 1 cup honey
- 2 Tbsp tapioca powder, or 2 tsp arrowroot powder (technically, this is optional, but it helps make a great consistency!)
- 6 egg yolks
- 2 Tbsp real vanilla extract (no sugar)
- 1 tsp salt
- 1 cup cocoa powder (the “special dark” kind is the best!)
In a large, heavy-bottomed pot, combine all ingredients except the vanilla. Whisk constantly as it cooks over medium-high heat. Let it cook until it just starts to simmer, and is thick enough to coat a spoon. Remove from heat and stir in vanilla. Let it chill for at least 2 hours, but the longer the better. Use in your ice cream maker according to the manufacturer’s instructions.
If you have a smaller ice cream maker, cut this recipe in half.
Remember, if you want to make it a little better for your body, you can reduce the sweetener (I will next time). I recommend putting all the ingredients in the pot with only half the sweeteners, and then tasting it once it thickens. Add more sweetener a bit at a time until you like it!