Monday, October 1, 2012

Real Chocolate Ice Cream.

I got an ice cream maker for my birthday a few years ago, and I've put it to good use!  It's been so fun to experiment with different ice cream recipes.  Some have been really good, and some have been, not so good.  Several batches have come out too sweet, not sweet enough, or too icy or crumbly and hard as rock.  But this summer I think I've got the whole process down!  I am so happy with this recipe.  It's incredibly scoopable and you don't need to remove it from the freezer for any amount of time before serving.  It's texture is fantastic and the sweetness is just right.  

Real Chocolate Ice Cream.
   makes 2 quarts

    1 pt  raw cream
    2 cups  raw whole milk
    4  egg yolks
    1 T  arrowroot starch
    1/2 cup  cocoa powder
    1/2 cup  raw honey
    1 T  vanilla
    5 dashes  unrefined sea salt

To make your ice cream:
  1.  Combine all ingredients in a blender.
  2.  Pour into ice cream maker and freeze per manufacturers instructions.
  3.  Freeze overnight until hard.
  4.  Serve  and  enjoy! Try it with fresh whipped cream and chocolate sauce.  Or top it with peanut butter!!

Mhmm. The goodness is beginning to melt! YUM.

I like to freeze my ice cream in leftover yogurt containers! They are the perfect size, and I can put equal amounts in two 32 ounce containers.  Eat one, save one (shove it in the back).  In a few months you'll have several types of ice cream to choose from waiting for you in the freezer!

Chocolate not your style? Check out my other flavors:

Homemade French Vanilla Ice Cream
Homemade Vanilla Ice Cream
Peanut Butter Frozen Yogurt

1 comment:

Chelle said...

Hi Megan! I'm curious: how is med school? Will you be studing the same things as normal med schools with extra thrown in, or is the whole thing different?