Rich, smooth and a chocolate lovers dream, I adapted this recipe from David Lebovitz’s marvelous ice cream book, The Perfect Scoop by adding espresso powder and Chinese Five Spice for a surprising twist. To reduce sugar, try liquid chocolate flavored stevia drops. You’ll need an ice cream maker and a digital scale for tools.
2 ¼cups waterdivided use
1/2cuporganic cane sugar
¾cupunsweetened natural cocoa powder
6ounceshigh quality bittersweet chocolate, 72%-85%chopped fine
½teaspoonpure vanilla extract
½teaspoonChinese Five Spice or cinnamon
2dropperschocolate flavored liquid stevia
First prepare an ice bath in either a large bowl or the sink. Fill a large bowl about half full of ice and cold water and set aside. Or, if you have a double sink, plug and fill the small side with ice and cold water as your ice bath. Measure out all ingredients, chop your chocolate and set aside. The cooking goes quickly.
In a large saucepan (5 quarts), whisk together 1½ cups of water, sugar, cocoa powder and salt until smooth. Place the pan over medium high heat and bring to a boil, whisking. Do not walk away from the pan as the mixture boils up and expands rapidly while cooking. Boil and whisk for 45 seconds then remove the pan from the heat. Immediately stir in the chocolate, vanilla, espresso and five spice, and if using, the chocolate stevia drops. Whisk until smooth.
Stir in the balance of the water (3/4 cup). Pour into a stainless steel bowl and place in the ice water bath. Stir occasionally until completely cool, then cover and refrigerate until well chilled, at least an hour.
Pour chocolate base into your ice cream maker and process according to manufacturers directions. It will be soft when finished. Freeze for several hours to firm up, then serve.
The original recipe uses 1 cup of sugar. To reduce sugar, use 1/2 cup of sugar and 1/4 cup granular stevia or two droppers full of chocolate flavored liquid stevia drops (which is what I use). Made by Sweet Leaf and available at many stores in the baking section and online.
Recipe from Chef Sally Cameron of AFoodCentricLife.com