Hot Cocoa Ice Cream, Or Chocolate Ice Cream
Hello there! Yes it's been a minute. But you know how things go. Life is a bunch of waves in the ocean, with ripples to crashers, and then there's just riding a good ole tsunami. But back to business.....recipes!
Tonight's treat was made this afternoon to mourn the end of Spring Break. It's my recipe (a first here!) I made up to satisfy Cloud, who's favorite ice cream is chocolate. I've also got fresh strawberry ice cream in the freezer and vanilla ice cream on deck, both which I created as well, so look for those recipes coming soon. I got into an ice cream making kick over the new year but had to put the breaks on shortly after due to my intense ice cream consumption. Even my yoga pants were having trouble keeping up!
But now that I've got that under control, here's to a batch of ice cream here and there! Homemade is always better than the store stuff, and doesn't have to be complicated or have fancy ingredients. Now, when I put in my Sam's order every two weeks, I add a few extra quarts of half and half and cream to have on hand for a batch or two of the good stuff.
Hot Cocoa Ice Cream
2 cups sugar
1 cup cocoa powder
Mix these two dry ingredients together thoroughly in a large bowl with a whisk. If you don't, the cocoa powder won't mix well with the wet ingredients and you'll end up with a mess and/or adding some $ to the swear jar. Believe me.
1 quart half and half - whisk briskly into the sugar and cocoa mix. You could also use a mixer with a whisk attachment. Let er rip!
1 quart heavy cream - keep whisking.
2 teaspoons vanilla - add to the mixture and whisk the whole thing until you don't hear the sugar grinding on the bottom.
Freeze in an ice cream maker per manufacturer directions. I have a 2 quart Cuisinart and froze it in two batches.
If you don't have an ice cream maker you can still give this a go. Get a sturdy freezer container that's big enough for a little expansion and has a lid, add the mix, and place it in a deep freeze. Give it a thorough stir every hour or so until it gets thick. Then stir it every half hour until you can't stir anymore. I set a timer between each stir so I don't forget. Then, let it firm up and enjoy. It may not be as "fluffy" as ice cream made with a maker, but it will still taste just as bomb. I'm actually freezing my strawberry ice cream that way as we speak.
Enjoy! Let me know how yours turns out!
Mamma Rust
Tonight's treat was made this afternoon to mourn the end of Spring Break. It's my recipe (a first here!) I made up to satisfy Cloud, who's favorite ice cream is chocolate. I've also got fresh strawberry ice cream in the freezer and vanilla ice cream on deck, both which I created as well, so look for those recipes coming soon. I got into an ice cream making kick over the new year but had to put the breaks on shortly after due to my intense ice cream consumption. Even my yoga pants were having trouble keeping up!
But now that I've got that under control, here's to a batch of ice cream here and there! Homemade is always better than the store stuff, and doesn't have to be complicated or have fancy ingredients. Now, when I put in my Sam's order every two weeks, I add a few extra quarts of half and half and cream to have on hand for a batch or two of the good stuff.
Hot Cocoa Ice Cream
2 cups sugar
1 cup cocoa powder
Mix these two dry ingredients together thoroughly in a large bowl with a whisk. If you don't, the cocoa powder won't mix well with the wet ingredients and you'll end up with a mess and/or adding some $ to the swear jar. Believe me.
1 quart half and half - whisk briskly into the sugar and cocoa mix. You could also use a mixer with a whisk attachment. Let er rip!
1 quart heavy cream - keep whisking.
2 teaspoons vanilla - add to the mixture and whisk the whole thing until you don't hear the sugar grinding on the bottom.
Freeze in an ice cream maker per manufacturer directions. I have a 2 quart Cuisinart and froze it in two batches.
If you don't have an ice cream maker you can still give this a go. Get a sturdy freezer container that's big enough for a little expansion and has a lid, add the mix, and place it in a deep freeze. Give it a thorough stir every hour or so until it gets thick. Then stir it every half hour until you can't stir anymore. I set a timer between each stir so I don't forget. Then, let it firm up and enjoy. It may not be as "fluffy" as ice cream made with a maker, but it will still taste just as bomb. I'm actually freezing my strawberry ice cream that way as we speak.
Enjoy! Let me know how yours turns out!
Mamma Rust
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