I'm still in the honeymoon phase with my professional grade "Supreme" Cuisinart ice cream maker. But I'm pretty sure I'm not blinded by young love when I say that my recent creation is the best chocolate ice cream ever, or at least so far.
By "my" recent creation, I mean I created this gift to humankind by (mostly) following a recipe. To be precise, this recipe by mad geniuses Ethan Frisch (Guerilla Ice Cream) and Max Falkowitz (Serious Eats). I ignored the "smoked" and tequila parts, but stuck close to the caramelizing of raw sugar and honey, which I'm convinced combines with the spices to create the magic.
Speaking of spices, compared to your average ice cream recipe there's a lot to do here, so I wasn't going to go spice hunting too. I skipped the star anise and used unsmoked cardamom pods toasted in a dry pan until fragrant.
As for tequila, it's an intriguing thought, but I had white rum so I used that instead, in a reduced amount of 5 tablespoons total. The result tasted not like booze, but chocolate -- but oh so much better.
