Do you guys remember that chocolate sauce you pour over ice cream that hardens into a crisp, chocolatey shell? Did your parents let you have that when you were kids? Yeah, me neither. But guess what? I just made some! My lost youth has been resurrected!
I was flipping through Bon Appetít at our friend's lake house in New York two weeks ago, and there was a recipe for just such a topping. It's very simple: just melted chocolate and coconut oil. When the sauce hits the ice cream, the cold temperature causes all of the saturated fats to solidify into a chocolate shell. Yay, saturated fats!
I had a pint of ratty-looking strawberries in the fridge, so I made some strawberry ice cream to go along with it. Who doesn't like chocolate-covered strawberries, right? Well, in ice cream cone form, it makes for some messy eating so be warned. The shell slips around as you try to crack it with your teeth, and meanwhile the ice cream melts underneath it creating a drippy mess. Best to send the kids outside and hose them down afterwards. For myself, I preferred to scoop some ice cream into a dish, drizzle the sauce on top, and, once hardened, crack it with a spoon.
Because one must always use spoons when reliving one's youth. Spoons and napkins!
Strawberry Ice Cream (print-friendly version)
If you don't like raw eggs in your ice cream, just leave them out. Swear to god.
1 pint fresh strawberries, hulled and sliced
1/3 cup granulated sugar, plus 3/4 cup
Juice of 1/2 lemon
2 large eggs
2 cups heavy cream
1 cup milk
Combine the strawberries, sugar, and lemon juice in a small bowl. Cover and refrigerate at least 1 hour. Pulse the mixture briefly in a blender until it forms a chunky puree.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then whisk 1 minute more. Pour in the cream, milk, and strawberry puree. Whisk 1 to 2 minutes until the sugar is dissolved. Pour into an ice cream machine and follow the manufacturer's instructions, usually spin for 25 minutes. Transfer to a container and freeze until scoopable.
I used cold-pressed, unrefined coconut oil, which lent a subtle coconut flavor to the shell. However, if you want your chocolate untainted by coconut essence, try organic refined coconut oil, which has a more neutral flavor. This makes enough for 4 to 6 servings.
6 ounces semisweet or bittersweet chocolate (chopped or chips)
3 tablespoons coconut oil
Combine the chocolate and coconut oil in a medium metal bowl. Set over a medium saucepan of simmering water. Stir until the chocolate is almost melted. Remove from heat and continue stirring until the mixture is completely smooth. Let cool 10 to 15 minutes so it doesn't melt your ice cream.
Drizzle chocolate over bowls of ice cream. Or quickly dip ice cream cones into the mixture, sprinkle with chopped nuts if desired, set upright in a glass, and freeze 10 minutes until hard.