I guess I'm back in an ice cream mood, because after the vanilla batches last weekend, I found myself a bit restless Saturday evening and retreated to the happy place of my kitchen. With enough drive and enthusiasm to finely chop two good chocolate baking bars, before turning my attention to the already-chocolate-rich ice cream base cooked to boiling on the cooktop, I ended up producing a fine batch of chocolate decadence ice cream to be churned and tucked away into the freezer at the beginning of this past week.
According to the Roediger House blog, and its excellent historical record (that I find myself regularly consulting), I have only made this chocolate decadence ice cream one other time: back in 2017, served along with a red velvet layer cake. As noted on that other occasion, that ice cream all by itself is a bit of an overwhelming choclate-y thick monstrosity; to choke down cake with it—no matter how amazing—was probably a bit much to ask of my guests four years ago.
"Chocolate Decadence Ice Cream," from KingArthurBaking.com. Original blog post by PJ Hamel. [Published 27 May 2011]
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