Is this a déjà vu?
NO!!! This is another chocolate ice cream created by Ben and Jerry and it is a different one from the Ben's chocolate ice cream that I made before.
Please allow me to explain further...
This is Jerry's chocolate ice cream.
... and this is our number one favorite chocolate ice cream!
... with chocolaty gooey fudgy texture andintense flavour
This is Ben's chocolate ice cream that I have made before at here.
... with dense / thick texture and richer / creamy flavour.
Yes that they are both Ben and Jerry's ice cream and also chocolate ice cream!... but what are the difference?One: Ben's ice cream contains 120g of chocolate and Jerry's contains 60g which is half of Ben's.
Two: Ben's ice cream contains NO cocoa powder and Jerry's contains 35g (about 1/3 cup) cocoa powder.
To start, melt chocolate in the top of a double boiler and then add cocoa powder.
Three: Ben's ice cream contains 1 cup of milk and Jerry's contains 1 1/2 cup which is 1/2 cup more.
Jerry's recipe contains more milk than Ben's.
Whisk in milk to dissolve the cocoa mixture.
Four: Ben's ice cream contains salt and Jerry's one does not require as salt can be optional.
It is totally optional to add salt in Jerry's chocolate ice cream but I have added some in mine.
The rest of the ingredients remain the same.
Instead of using raw eggs, I have used powdered eggs to make my ice cream.
Combine both egg and chocolate mixture and pour through a sieve to remove any undissolved chocolate.
Chill mixture until it is cold enough to be churned into ice cream.
Now serving our always favorite ice cream with my favorite Tovolo ice cream scoop
Why we like Jerry's chocolate ice cream more Ben's?
I like to start answering this question by emphasising that both chocolate ice creams are nice but we like Jerry's more because of its gooey fudgy sticky texture :)
Here are the recipes that are mostly adapted from the book, Ben and Jerry's Homemade Ice Cream and Dessert Book
Jerry's Chocolate Ice CreamMake 1 quart or about 1 liter
60g (2 ounces) unsweetened chocolate (mine is Callebaut dark chocolate callets with 70% cocoa)
35g cocoa powder, preferably Dutch processed, Valrhona
1 1/2 cup milk
2 large eggs or 3 tbsp whole egg powder plus 5 tbsp water
1 cup sugar (reduced to 150g and the ice cream is still sweet)*
1 cup heavy cream (35% fat)
1 tsp vanilla extract or 1/4 tsp vanilla paste
1 pinch salt, optional but I have added it
* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. The chocolate may be a little clumpy. Not to worry as the milk will dissolve it eventually. Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk the eggs (plus water if you are using egg powder) in a mixing bowl until light and fluffy, 1-2 mins. Whisk in the sugar until completely blended, about 1 min more. Add the cream, vanilla and salt (if required) and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Pour mixture through a sieve to remove any undissolved chocolate. Cover and refrigerate until cold, about 1 to 3 hrs, depending on your refrigerator and also the weather of the day.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Serving suggestion:
You can enjoy the treat with either caramel sauce at here or hot fudge sauce at here
Enjoy the treat
Don't forget to submit your details to win:
(1) One stylish Tovolo ice cream scoop. This giveaway is open to ALL international readers. Submission ends on 23 June 2015.
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