After a busy few weeks and a weekend trip to Vancouver, I'm back to making ice cream and about to complete a Neapolitan trifecta - I attempted vanilla, strawberry and now chocolate! I'm trying two chocolate recipes (one has an unexpected ingredient) to see if there's a noticeable difference in taste, texture and consistency. I'm bringing both to an Oscar gathering on Sunday for a taste test and curious to know which they'll like better. But I'm 100% sure that choosing quality chocolate is the way to go. I picked Scharffen Berger over Hersheys or Ghirardelli, and yes, I used the entire 9.7 ounces (275 g) of dark chocolate bliss. Organic Clover milk, cream and eggs were also used. Once I heated and cooled the base mixture, it turned out thicker and creamier than any of my previous batches, like a pudding, and the chocolate flavour was super intense and decadent. I can't wait to throw it in the machine tomorrow and try in its frozen form!
But this may be the last time I splurge on such wonderful ingredients after seeing the bill at the Whole Foods check-out counter. I'll either have to start making more economical, recession-friendly ice cream or possibly give up shoe shopping.
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