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[flfederation]

One thing I've discovered that it seems easy enough to find other people in agreement about is that even if you love chocolate, and love ice cream, that excellent chocolate ice cream is not easy to come by-- if it even exists.

If you know a chocolate ice cream that really does justice to the chocolate, I'd like to hear about it.

I like cold candy bars, but most chocolate doesn't seem to retain its proper flavour when it's very cold. Also most chocolate ice cream is really ice cream base flavoured with chocolate; I wonder if some culinary genius could start from the other end, and work on modifying chocolate until it was actually ice cream.

I'm not actually a snob about these things; I've had expensive chocolate that was overrated and inexpensive chocolate that is perfectly good. I do like Lindt (not so much Godiva, it just isn't my taste) but over the past year or two it's gotten waxier. I still enjoy 3 Musketeers, and I've had expensive (but not prohibitively expensive) handmade chocolates that were amazing. I'm a supertaster, and I love both "bland" and spicy foods. I've basically never used a saltshaker, in fact they seem pretty much like alien devices. (You want MORE of that?)


I just ate some vanilla ice cream covered in chocolate-- it was alright. Gelato (which is okay, if you think it's better than ice cream I won't think that's ridiculous) seems like it would get chocolate better than ice cream usually does. I prefer frozen custard to ice cream, though I'm not sure it does a lot better in this particular regard. Most chocolate ice cream just doesn't taste like chocolate to me. I've tried lots of brands. Chocolate icing: does far better in this regard than ice cream. Chocolate swirl in vanilla: it's getting there, has its moments.

[hedgie]

Sadly, I don't.  Typically on the occasions I get iced cream or gelato, I get a good vanilla, and then add fruits and liqueurs like limoncello.

[snubnose]

I'm surprised there are people who like Lindt chockolate. To me it tastes more bitter and metallic than other chockolates.

Yes some cheap chockolates can easily keep up with the best of them.

These days I only get fair trade chockolate because regular chockolate apparently is very often the product of child work.


P.s.: Oh and I'm sorry, I cant help with the main question of the thread. I simply dont eat icecream.

After seeing how it was made and that half of icecream is industrial sugar I simply started avoiding it completely.


P.p.s.: A quick google showed that theres websites explaining how you can make ice cream, so I bet you could try making your own ice cream according to your wishes.

[jwhouk]

I have a bit of a double whammy here. Ice cream doesn't like Arizona heat. Neither does chocolate.

[flfederation]

A quick google showed that theres websites explaining how you can make ice cream, so I bet you could try making your own ice cream according to your wishes.

I've made hand-cranked ice cream, it's very soft (almost too soft to be called ice cream) and the ingredients needed to experiment with this are outside a reasonable budget for me. We are basically talking throwing $100 or more at something that might amuse me.

Now, what I spend on ice cream (per month) is probably closer to a few dollars. I don't buy it much. I'm currently avoiding nearly every brand of chocolate for one reason or another, though today I had some biscuits with a fair amount of chocolate in the middle. So it's not like there's no chocolate in my diet, even though I'm not buying chocolate per se.

I could save up that ice cream money, and invest it in this experiment, though waiting half a year to eat ice cream again when the same funds could go towards either cheese or egg sandwiches, or a nicer lunch-- not realistic. Spending a little extra and getting the best chocolate ice cream I've ever heard of? More likely, unless of course that doesn't exist.

As for Arizona, I'm a bit sceptical here. I've lived in some pretty hot places in the U.S., and been to Utah, and if nothing else I think an ordinary cooler should make it possible for ice cream to get home safely from the store. Other than that, individual ice cream eaten while out would be an option. As for chocolate, I can imagine storage issues depending on whether air conditioning is available. A window unit on for part of the day? That could definitely make nice chocolate less nice.

[jwhouk]

It’s transportation that’s tricky. Buy a chocolate bar and even in good condition it can be really soft by the time you get home.

Ice cream, even with the AC on in your car, can start dripping as you eat it on the way home.

[Cornelius]

Though, personally, I distrust any ice cream that doesn't start dripping - non-melting ice cream at regular room temperature (about 20°C) is often stuffed with fillers and starches that have no good reason being there in the first place.

Many people - though mostly older generations - here even leave their ice cream out for a couple of moments, to soften up, before eating it.

As for chocolate, well, this is Belgium. And I live in biking distance of an ice cream factory.

[flfederation]

Many people - though mostly older generations - here even leave their ice cream out for a couple of moments, to soften up, before eating it.

That explains a lot about ice cream, since yes, I always do that. What good is ice cream being so hard that it would break a plastic spoon unless you work on it like a paleontologist brushing dirt off clay pottery?

[DeceinCoat]

Yes, I also do that.
I'm a big fan of chocolate and ice-creams. There is doubt I order chocolate ice cream!

[Is it cold in here?]

I wonder if baked Alaska would be a good solution to the OP's needs. Chocolate can be itself if not mixed into the ice cream.

[Gyrre]

I will have to agree that it does seem better to get the icecream with chocolate on top of it or pieces of chocolate in it  (especially if there's also peanut butter) than it is to get ice cream that is chocolate flavored.

Though chocolate ice cream with chunks of chocolate in it does help.