Venezuelan Chocolate Ice Cream

Venezuelan Chocolate Ice Cream Recipe - A Delicious Dessert from Venezuela

Region / culture: Venezuela | Servings: 6

Introduction

Venezuelan Chocolate Ice Cream is a decadent and rich dessert that is perfect for chocolate lovers. This creamy and indulgent treat is a popular choice for those looking to satisfy their sweet tooth.

History

Chocolate ice cream has been enjoyed for centuries, with variations of the recipe dating back to the 17th century. The addition of spices such as cinnamon, cloves, and star anise in this Venezuelan version adds a unique and exotic twist to the classic dessert.

Ingredients

1 qt (946 ml) half-and-half
1 vanilla bean, seeds of
2 cinnamon sticks
1 tsp Whole cloves
1 tbsp Whole star anise
1 pinch saffron powder (optional)
10 egg yolks
1 cup sugar
12 oz (340 g) Extra-bitter chocolate, melted
1 tsp rose water

How to prepare

In a medium saucepan, combine half-and-half, vanilla seeds, cinnamon sticks, cloves, star anise, and saffron. Heat the mixture until it is just scalded.
Set the mixture aside and let it cool for 0.5 hour.
In a bowl, whisk together egg yolks and sugar.
Gradually add the cooled half-and-half mixture to the egg-and-sugar mixture, whisking continuously.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
Immediately strain the mixture into the melted chocolate and whisk well.
Add rose water to the mixture and chill it.

Variations

For a dairy-free version, substitute the half-and-half with coconut milk.
Add chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Be sure to continuously whisk the mixture while cooking to prevent lumps from forming.

- Straining the mixture before chilling will ensure a smooth and creamy texture.

- For a more intense chocolate flavor, use high-quality dark chocolate.

Serving Suggestions

Serve the Venezuelan Chocolate Ice Cream in a bowl topped with chocolate shavings or a sprinkle of cinnamon for added flavor.

Cooking Techniques

Straining the mixture before chilling will result in a smoother ice cream.

- Be sure to cook the mixture over medium heat to prevent burning.

Ingredient Substitutions

Use almond or soy milk as a substitute for half-and-half.

- Replace the rose water with orange blossom water for a different flavor profile.

Make Ahead Tips

The ice cream mixture can be prepared in advance and stored in the refrigerator for up to 24 hours before churning.

Presentation Ideas

Serve the ice cream in a chilled glass or bowl garnished with a sprig of mint for a beautiful presentation.

Pairing Recommendations

Pair this rich and creamy dessert with a strong cup of coffee or a glass of red wine for a decadent treat.

Storage and Reheating Instructions

Store any leftover ice cream in an airtight container in the freezer for up to one week. Allow it to soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This recipe is a good source of calcium and iron.

Alergens

Contains dairy and eggs.

Summary

This dessert is high in fat and carbohydrates, making it a rich and indulgent treat best enjoyed in moderation.

Summary

Venezuelan Chocolate Ice Cream is a luxurious and indulgent dessert that is sure to satisfy any chocolate craving. With a hint of exotic spices and a rich chocolate flavor, this creamy treat is perfect for any occasion. Enjoy a scoop or two of this delicious ice cream for a truly decadent dessert experience.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Venezuelan Chocolate Ice Cream. It was many years ago, when I was just a young girl living in a small village in Venezuela. My grandmother, who was a wonderful cook and a constant source of inspiration for me, had just returned from a trip to the capital city of Caracas. She had brought back with her a recipe book filled with all sorts of delicious treats, and one of the recipes that caught my eye was for this decadent chocolate ice cream.

I remember sitting at the kitchen table with my grandmother, eagerly watching as she went through the recipe. She explained to me how the ice cream was made with rich, creamy milk, sweetened condensed milk, and of course, plenty of dark chocolate. She told me about the traditional way of making the ice cream in Venezuela, where it was churned by hand in a wooden barrel until it was thick and creamy. I was fascinated by the idea of making something so delicious from scratch, and I knew that I had to learn how to make it myself.

My grandmother patiently taught me the steps of the recipe, showing me how to melt the chocolate, mix it with the milk, and then churn it until it was smooth and velvety. She emphasized the importance of using high quality ingredients, and of taking the time to let the flavors develop properly. She told me that making ice cream was a labor of love, and that the effort put into it would be well worth it in the end.

I eagerly followed her instructions, taking care to measure out each ingredient precisely and to stir the mixture gently as it cooked. As the ice cream started to take shape, I could already smell the rich aroma of chocolate wafting through the kitchen. I knew that it was going to be something truly special.

After what seemed like hours of churning, the ice cream was finally done. My grandmother and I carefully poured it into a container and placed it in the freezer to set. I remember how excited I was as I waited for it to freeze, knowing that soon I would be able to enjoy a delicious bowl of homemade chocolate ice cream.

When the time finally came to taste the ice cream, I couldn't believe how good it was. The chocolate was rich and intense, with just the right amount of sweetness to balance it out. The texture was perfectly creamy and smooth, just like the ice cream I had tasted in the fancy shops in Caracas. I knew then that this recipe was something truly special, and that it would become a favorite in our household for years to come.

As I grew older, I continued to make the Venezuelan Chocolate Ice Cream recipe, honing my skills and tweaking it to suit my own tastes. I experimented with different types of chocolate, added in a splash of rum for extra richness, and even tried mixing in some chopped nuts for a bit of crunch. Each time I made it, I thought of my grandmother and the joy she had brought to my life by sharing this recipe with me.

Now, as I sit here reflecting on those memories, I am grateful for the knowledge and love that my grandmother passed down to me through her recipes. The Venezuelan Chocolate Ice Cream will always hold a special place in my heart, not just because of its delicious taste, but because of the bond it represents between me and my grandmother. And whenever I make it, I can't help but smile and think of her, knowing that she is watching over me with pride.