A Valentine’s Day Treat – Pink Chocolate Flecked Ice Cream.
I have been making pink chocolate for a few years now on occasions that celebrate love. It adds a bit of fun and lightheartedness to any dessert. It’s as simple as adding pink colouring to good quality white chocolate!
This recipe is so simple, just vanilla ice cream and pink chocolate, but the key is the way the pink chocolate is incorporated into the final step in making the vanilla ice cream that gives it a subtle change in colour, texture and flavour. The pink chocolate is added when it is cooled, but still runny, to the vanilla ice cream when it is nearly ready and cold. This allows the chocolate to be mixed into the ice cream without being totally incorporated. As the ice cream is cold at this stage, it instantly solidifies tiny pieces of the chocolate to create flecks throughout each spoonful. Each fleck will melt on your tongue to release the lovely sweet white chocolate taste. The ice cream is also not over the top in colour either so can be added to other deserts without taking over the lime light.
Adding this technique to vanilla ice cream allows your taste buds to focus on the white chocolate flecks. Jeni from Jenis Speldid Ice Creams uses this technique in a number of her ice creams. It is such a simple process with great results.
Pink Chocolate Flecked Ice Cream
2 cups whole fat milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons softened cream cheese
pinch fine sea salt
1 1/4 cups heavy cream
3 tablespoons glucose syrup ( light corn syrup)
1/2 cup sugar
1 vanilla pod
170g (6oz) good quality white chocolate
2 tablespoons coconut oil
Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Whisk the cream cheese and salt in a separate bowl and set aside. Fill a large bowl with ice water.
Combine the remaining milk, the cream, glucose, sugar in a large saucepan. Split open the vanilla bean and scrap out the seeds. Add the seeds and the seed pod to the saucepan. Bring to the boil over a medium heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring back to a boil over medium heat and stir for about a minute until mixture is lightly thickened. Remove from heat.
Gradually wish the hot milk mixture into the cream cheese until smooth. Pour the mixture into a large ziplock bag, (vanilla pod included) and submerge into the ice water. Let cool for 30 minutes. (You can also leave in the fridge to cool for at least 4 hours. If you are using a ziplock bag – use a good quality brand that can withstand the hot milk mixture).
When the ice cream has been sitting in the ice water for 25 minutes you can start to make your pink chocolate. Using a water bath technique, melt the chocolate and coconut oil stirring constantly. Once the chocolate and oil are completely melted and combined, add 5 drops of pink colouring at a time until the chocolate resembles the pink colour that you desire. Keep the chocolate warm so that it remains runny.
Take out the vanilla pod and pour the mixture into your ice cream machine. Spin until thick and creamy following the directions for your specific machine. When the ice cream is ready, pour the pink chocolate into your ice cream machine. Here the chocolate will harden into flecks throughout the ice cream.
Pack the ice-cream into a large airtight, freezer safe container. Leave in the freezer for at least 4 hours to completely set.