Choco-Miso ice cream

For this water-based ice cream I used dark chocolate (90% cocoa), cocoa powder (22-23% fats) and a bit of miso to increase intensity and complexity. My husband declared it ‘best chocolate ever’ 🙂

water477g
dark chocolate (90% cocoa mass)100g
sucrose80g
dextrose40g
cocoa powder (23% fat)20g
miso30g
fsc+xanthan 9:13g

Mix together sucrose, dextrose and the thickeners. In a small pan containing the measured water, bring the chocolate, cocoa powder and miso to ca. 50°C and then add the solids, mixing well with an immersion blender. Bring to a about 80°C to homogenise all the thickeners and switch the heating off. Cool the mixture down rapidly by placing it in a ice-water bath, still blending, then let it rest for a few hours, blending from time to time to ensure it stays smooth. Churn, then transfer to the freezer for a couple of hours.

Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, increase the percentage of sugars (sucrose and dextrose) to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid to keep the same mixture total weight.

For example, in this recipe you would use 98g sucrose, 49g dextrose and measure 451g water, leaving the rest unchanged.

Peanut butter ice cream

For this water-based ice cream I used cashew, peanut butter, sugar and dextrose. It came our really smooth and I think it’s my best peanut butter ice cream so far.

water485g
100% peanut paste80g
toasted cashew paste60g
sucrose80g
dextrose40g
salt3g
fsc+xanthan 9:13g

Mix together sucrose, dextrose, salt and the thickeners. Bring water to ca. 50°C and add the solids, mixing well with an immersion blender. Bring to a boil to homogenise all the thickeners and switch the heating off. Let it cool to ca 70°C then pour onto the nut pastes and blend thoroughly again. Cool the mixture down rapidly by placing it in a ice-water bath, still blending, then let it rest for a few hours. Churn, then transfer to the freezer for a couple of hours.

Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, increase the percentage of sugars (sucrose and dextrose) to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid to keep the same mixture total weight.

For example in this ice cream, you would use 98g of sucrose, 49g dextrose and 458g water, leaving the rest unchanged.