The second chocolate recipe I tried tonight had an ingredient that I never thought to use in ice cream - cream cheese (1/4 cup). This was the first time I used half-n-half instead of whole milk/heavy cream and this version doesn't have eggs. I also halved the amount of Scharffen Berger since too much fine artisan chocolate can be overwhelming. This recipe was simple and quick to make and had a syrupy texture after cooking compared to the base of yesterday's ice cream, which turned out so rich and thick, it was like a frozen mousse. It'll be interesting to see how this one comes out after a night of refridgeration and a churn in the machine. As mentioned in my previous post, the ice cream will be dessert for a small Oscar get-together tomorrow. My friend Kymm is a huge Mickey Rourke fan and she convinced me to see his movie, so I'll dedicate this recipe to her and call it, "Mud Chocolate Wrestling."
And in honour of a great movie and an even greater man, I'll name the batch of ice cream I made yesterday, "Harvey Milk Chocolate."
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