No-churn Chocolate Ice Cream -

The proof is in the pectin.

I was following a link that HW posted and then yet another link from that page and came across this recipe. I was fascinated. This is actually an experimental recipe that may continue to be refined (ie. perhaps using less pectin), but the concept of using pectin to prevent the formation of ice crystals (one reason ice cream is churned), seems to have been a success.

picture:
http://vegfoodie.typepad.com/.a/6a00e008d618bb88340148c82ebc00970c-popup


Here is the recipe and the web page it came from:

No-Churn Ice Cream
Gluten-free / Yields 1 pint + / 15 minutes active time

20 grams (3 tablespoons) Dutch-processed cocoa powder
80 grams (7 tablespoons) granulated sugar
1 gram (1 big pinch) salt
1.6 grams Pomona-brand LM pectin (about 0.23 % by weight of mix)
234 grams (1 cup) heavy cream
234 grams (1 cup) whole milk
120 grams (4 ounces) dark chocolate (70%), roughly chopped
1 gram (1/4 teaspoon) vanilla extract

1.In a small bowl, whisk together the cocoa powder, sugar, salt, and pectin. Place a 9x13" casserole pan or other shallow pan in the freezer to chill.
2.Put the cream, milk and chopped chocolate in a small saucepan over medium-low heat. Cook, whisking frequently, until it reaches a bare simmer (190 F.)
3.Remove the pan from the heat. Carefully use an immersion blender at high speed to form a vortex in the liquid. Slowly pour the dry mixture into the vortex and move the blender around until it is fully incorporated. Continue to blend for 1 full minute more. (You can also do this in a regular blender as long as you know the method for blending hot liquids safely).
4.Pour the ice cream base through a sieve into the chilled pan. Cover with plastic wrap and freeze until ready to serve. Remove from freezer at least 10 minutes before serving to allow it to soften slightly.

http://www.herbivoracious.com/2011/01/no-churn-chocolate-ice-cream-experimental-recipe.html

interesting. It doesn't look to use very much pectin...only 1/3 of a teaspoon, can't get too much less than that unless you take it out altogether so I don't think it would be a big deal to go with the recipe as is, as long as it works as purported.

Let us know how it works out if you try it. :hi:

I got inspired and picked up the ingredients today so will return to this post with an update once I've tried it.