It’s been two weeks since the temperature isn’t dropping under 40 degrees Celsius. I feel every degree like it’s 50. The air burns and it’s impossible to breathe and like that wasn’t enough I have to bear the summer in this dusty and impossibly overwhelming city.

And don’t even think of starting the stove! Or God forbid the oven! Anything more or anything hotter than a salad seems like a staggering pain to prepare. But somehow I have to sweeten this hot moments and cool myself. And I can’t think of a more satisfying dessert than David Lebovitz’s chocolate ice cream. Or at least for ones who melt of happiness when feeling the bitter taste of chocolate in such a creamy and cooling dessert.

Chocolate Ice Cream with rum and walnuts

from The Perfect Scoop by David Lebovitz


2 cups heavy cream

3 tbsps unsweetened Dutch-process cocoa powder

5 oz bittersweet or semi-sweet chocolate, chopped

1 cup whole milk

3/4 cup sugar

pinch of salt

5 large egg yolks

1/2 tsp vanilla extract ( *or rum)

*roasted walnuts


Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl. Warm milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches nappe consistency. Pour custard through strainer and stir it into the chocolate until smooth, then stir in skinned walnuts and the vanilla (or rum) . Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. Yields 1 quart.
*I’ve added roasted walnuts and rum in the ice-cream but surely you can experiment with various combinations of aromas. I think caramelized orange zest or maybe raisins and rum would be a nice mix also.

Like the sweet life (La dolce vita!), share it and enjoy it with the loved one. As what is made out of love must give back love.