national ice cream day: chocolate ice cream

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I couldn’t imagine a better day than national ice cream day to return to blogging.  For as long as I can remember, I have loved ice cream.  And ice cream that’s topped with chocolate shell?  Swoon.

Now, there’s nothing wrong with the occasional Haagen Dazs or Ben & Jerry’s (Phish Food is my favorite!), but there’s something about homemade ice cream that is just incredible.  From how easy it is to make and customize, to the creaminess and tastiness, it really is a no-brainer.  I’ve already shared our vanilla bean ice cream, but in honor of national ice cream day, it’s time to shake things up!  And what better way to do that than with chocolate – a lot of it!

chocolate ice cream
(Makes 1 quart)

20 oz chocolate of at least 70% cocoa
2 cups whole milk
2 cups heavy cream
1 1/2 cups sugar

Combine all the ingredients in a saucepan and at medium-high heat, slowly bring them to a boil. Turn the heat to low and simmer for 5 more minutes, or until the chocolate melts and the mixture is homogeneous. Let the mixture cool down to room temperature, then refrigerate for 1-2 hours. Pour into an ice-cream maker bowl and freeze according to the manufacturer’s instructions.

– ice cream on,
Sharon

back to basics: vanilla bean ice cream

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I think I am in denial that summer is truly over, fall is flying by, and any day now winter will be here in full force.  The North Face jacket, and even the winter coat is back out from the closet.  As much as I love the frigid winters of the northeast because it’s all I’ve ever known, the first week of those 40 degree mornings is the worst!  And even though those 40 degree mornings have begun, I’m still pretending it’s summer and making some amazing homemade ice cream.

If you’ve never made ice cream at home before, now’s the time to start.  Four ingredients.  That’s it!  Vanilla beans, sugar, milk, and cream!  A few minutes on the stovetop, a couple hours in the refrigerator, and 20 minutes in the ice cream maker, and you have the most delicious and creamiest dessert possible.

Vanilla Bean Ice Cream
(Makes 1 quart)

1 cup whole milk
3 cups heavy cream
1 1/2 cups granulated  sugar
1 vanilla bean, scored down the middle

Combine all the ingredients and slowly bring to a boil.  Turn the heat to low and simmer for 5 minutes.  Remove the vanilla pod and scrape out the seeds.  Add the seeds to the cream mixture.

Let the mixture cool down to room temperature, then refrigerate for about 2 hours, or until the mixture is very cold.

Pour the cold mixture into an ice cream maker bowl and prepare according to the manufacturer’s instructions.

– dessert on,
Sharon

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