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| dark chocolate ice cream |
yes, it's true. I bought a Cuisinart ICE-21 ice cream maker. and it is beautiful, and my new favorite toy! It doesn't require the fuss and mess of salt and ice, however you need enough freezer space to fit the bowl in for a good 12-16 hours. (it contains a liquid that freezes solid) my freezer is tiny and chock full of junk, and it still fit, so i am sure most people will have no problem fitting one in their freezer. It makes 1 1/2 quarts of ice cream, which I loved because it's enough to enjoy for a few weeks but it's not so much that i need to go purchase a superfluous freezer to house all of my delicious creations.
the recipe i used was found via cooking light.com, and let me tell you, it was a winner.
you will need:
1 1/3 cups sugar
1/3 cup unsweetened cocoa (I used Hershey's Special Dark, hence the blackness of the ice cream)
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped (I had 85% dark chocolate on hand)
to prepare:
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
My ice cream maker froze this stuff to a soft-serve consistency in less than 20 minutes! Like magic.
Check the link for nutritional info! (a bonus :) )
if you have an ice cream maker and love chocolate more than life, i suggest you make this immediately, so we can talk about how good it is! (by the way, you must eat this in a cone. like, must)
Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
My ice cream maker froze this stuff to a soft-serve consistency in less than 20 minutes! Like magic.
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| yummy! |
if you have an ice cream maker and love chocolate more than life, i suggest you make this immediately, so we can talk about how good it is! (by the way, you must eat this in a cone. like, must)
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