Hi, what do you recommend for ice cream storage containers (capacity, shape, material?) I used a plastic deli container for this delicious ice cream (a hit with my 2 and 4 year old boys!) and that cracked when scooping. Thanks!
I have read all the comments and no one had a problem making the ice cream so it must be me. I put the ice cream in the fridge to cool and the next morning it was like a very thick pudding and I couldn’t pour it into the ice cream maker, I had to scoop it in. By the time I got it all in, the first stuff was done and the last stuff wasn’t. The ice cream turned out very dry and hard to scoop. It seemed like it needed another cup of milk to give it the right consistency. I don’t know what I did wrong but it didn’t turn out well. What consistency is it supposed to be when it is cooled? Should I have been able to pour it?
My mind is not entirely in gear so why is there two times the recipe in this post? (both "versions" seem the same - Having the same amount of cream/sugar)
I have the new edition of The Perfect Scoop and I love it! But oh, there was parsley ice cream in the older edition???!! Wow, does that sound like I would love it! I looked online to see if I could find the recipe, and I found someone's adaptation of it. Would love to see yours. Do I have to track down an earlier edition?
Just curious as to the type of ice cream freezer that you use. I had a Cuisinart for years and it finally quit. I bought a Whynter so I don’t have to freeze the container. However I haven’t been terribly happy with the results. Any suggestions?
In Oregon there is a company called Chocosphere that sells dozens of different brands and many varieties of those brands. They have a dizzying and dazzling list of chocolates available, including giandujas. You order online and in my experience, shipment is very quick. Chocosphere.com is the website. I have been ordering from them for years and I’ve never been disappointed. You do have to order in bulk, which is something to consider, but if you use a lot of chocolate, as I do, this is not a problem.
Well funny this came up today - I just made your chocolate coconut sorbet and set it on the porch to chill. It is from the Ready for Dessert book. This is one of my all time favorite recipes for ice cream not made with cream - hence the sorbet label. It's perfect and always a hit for a dinner party with those stellar pain d' amande. A combination made for each other. Thank you, thank you for your love of chocolate and inspired recipes.
I needed that translation for French press this past fall. While being shown around our air b and b I tried to ask what was available for making coffee and French press or bialetti both were not understood. I assumed it was my bad pronunciation
When I was last in Japan, I tried soy sauce ice cream, and to my amazement, it was fantastic. I’ve taken to adding a tablespoon of double brewed soy sauce to my ice cream recipes (leaving out the salt) and it adds a caramel umami taste and also keeps it scoopable. I’ve yet to have anyone guess my secret ingredient. Double brewed soy sauce is a lot less salty, don’t use regular soy sauce.
A friend recently gifted me a 200 gm bar of 100% cacao chocolate that he purchased at a cacao farm In Peru. He bought it in error for himself thinking it was just a dark chocolate bar…not tasty at all! Guess I will give it a whirl in the original recipe from Last Scoop. Like your recipe for chocolate sorbet it includes dark cocoa powder (I use Valrhona) Another gem of a recipe, thanks David.
Second only to my pomegranate ice cream with a splash of PAMA pomegranate liqueur, this chocolate ice cream is absolutely superb!! I have served with a scoop of both the p. and the choc - sweet and tart combo works well - and guests swoon. I thank you so much for your wonderful newsletters!! LaVonne B
Hi David, I want to thank you for the Perfect Scoop! There really is something for everyone in this cookbook. The chocolate ice cream with peanut butter patty mix ins have become a family favorite.
I too have the Breville/Sage mixer and was so excited to pair it with your recipes I made 3 ice creams in one day! Thanks again!
Hi, what do you recommend for ice cream storage containers (capacity, shape, material?) I used a plastic deli container for this delicious ice cream (a hit with my 2 and 4 year old boys!) and that cracked when scooping. Thanks!
Thank you
I have read all the comments and no one had a problem making the ice cream so it must be me. I put the ice cream in the fridge to cool and the next morning it was like a very thick pudding and I couldn’t pour it into the ice cream maker, I had to scoop it in. By the time I got it all in, the first stuff was done and the last stuff wasn’t. The ice cream turned out very dry and hard to scoop. It seemed like it needed another cup of milk to give it the right consistency. I don’t know what I did wrong but it didn’t turn out well. What consistency is it supposed to be when it is cooled? Should I have been able to pour it?
My mind is not entirely in gear so why is there two times the recipe in this post? (both "versions" seem the same - Having the same amount of cream/sugar)
I have the new edition of The Perfect Scoop and I love it! But oh, there was parsley ice cream in the older edition???!! Wow, does that sound like I would love it! I looked online to see if I could find the recipe, and I found someone's adaptation of it. Would love to see yours. Do I have to track down an earlier edition?
Just curious as to the type of ice cream freezer that you use. I had a Cuisinart for years and it finally quit. I bought a Whynter so I don’t have to freeze the container. However I haven’t been terribly happy with the results. Any suggestions?
In Oregon there is a company called Chocosphere that sells dozens of different brands and many varieties of those brands. They have a dizzying and dazzling list of chocolates available, including giandujas. You order online and in my experience, shipment is very quick. Chocosphere.com is the website. I have been ordering from them for years and I’ve never been disappointed. You do have to order in bulk, which is something to consider, but if you use a lot of chocolate, as I do, this is not a problem.
Yes, yes, this chocolate ice cream recipe is wonderful. BUT your Gianduja Gelato recipe (with stracciatella of course) is divine!
Well funny this came up today - I just made your chocolate coconut sorbet and set it on the porch to chill. It is from the Ready for Dessert book. This is one of my all time favorite recipes for ice cream not made with cream - hence the sorbet label. It's perfect and always a hit for a dinner party with those stellar pain d' amande. A combination made for each other. Thank you, thank you for your love of chocolate and inspired recipes.
I needed that translation for French press this past fall. While being shown around our air b and b I tried to ask what was available for making coffee and French press or bialetti both were not understood. I assumed it was my bad pronunciation
Looks delicious!
When I was last in Japan, I tried soy sauce ice cream, and to my amazement, it was fantastic. I’ve taken to adding a tablespoon of double brewed soy sauce to my ice cream recipes (leaving out the salt) and it adds a caramel umami taste and also keeps it scoopable. I’ve yet to have anyone guess my secret ingredient. Double brewed soy sauce is a lot less salty, don’t use regular soy sauce.
A friend recently gifted me a 200 gm bar of 100% cacao chocolate that he purchased at a cacao farm In Peru. He bought it in error for himself thinking it was just a dark chocolate bar…not tasty at all! Guess I will give it a whirl in the original recipe from Last Scoop. Like your recipe for chocolate sorbet it includes dark cocoa powder (I use Valrhona) Another gem of a recipe, thanks David.
Thank you for posting this recipe. It’s timely as here in the US stores are running out of eggs and when they have them they are expensive.
I’d forgotten that The Perfect Scoop has an eggless chocolate ice cream recipe. I appreciate the reminder.
Second only to my pomegranate ice cream with a splash of PAMA pomegranate liqueur, this chocolate ice cream is absolutely superb!! I have served with a scoop of both the p. and the choc - sweet and tart combo works well - and guests swoon. I thank you so much for your wonderful newsletters!! LaVonne B
Hi David, I want to thank you for the Perfect Scoop! There really is something for everyone in this cookbook. The chocolate ice cream with peanut butter patty mix ins have become a family favorite.
I too have the Breville/Sage mixer and was so excited to pair it with your recipes I made 3 ice creams in one day! Thanks again!