So, I said that I was going to start blogging again. That was over a month ago. So I better post something!

Two of my recent favorite things to make are yogurt and ice cream. Both involve heating up milk and are actually quite easy. I’ll start with a post for my favorite ice cream flavor so far – chocolate! It is actually quite strange that this is my favorite, since I never buy chocolate ice cream – whether it is from the an ice cream shop or the grocery. I’m more of a sweet cream or cake batter fan.

This ice cream though… is awesome. When it first comes out of the ice cream maker and before it is frozen, it is almost the consistency of a Wendy’s Frosty. And who doesn’t love a good Frosty?? The difference in this recipe from other ice cream recipes is that you actually whip up the cream in a mixer before adding the milk / chocolate base and putting it in the ice cream maker.

Now… it is key that you have an ice cream maker. I have a Cuisinart which was only about $50. I recommend you get one! Last year I moved from a town that had the best ice cream ever. Since I couldn’t find ice cream that good near me anymore (and yes, I live in NYC!), I purchased the ice cream maker. It is awesome and so fun.

This ice cream is best if you can make sure that the semi-sweet (or whatever type you use) chocolate doesn’t completely melt. On my bike ride today (because of course I was thinking of food), I realized that mint chocolate chips in this ice cream would be absolutely delicious. You could also try adding marshmallows and peanuts to do a rocky road!

Anyway… have an ice cream maker? Try this out and enjoy!

Recipe (adapted from http://straightfromthefarm.wordpress.com/2008/09/30/dark-chocolate-rosemary-ice-cream/ which I’ve made before and is also good).

¾ cup sugar
1 cup milk
¼ tsp. salt
1 tsp. vanilla paste or vanilla extract
¼ cup cocoa powder
3 egg yolks
2 ounces chocolate (semi-sweet, dark, milk chocolate chips, whatever!)
2 cups heavy cream
First:

Heat up the sugar, milk, salt, and vanilla until steaming. Take off the heat and add the cocoa.

Separate your eggs (yolks separated from whites – do what you want with the whites!). Slightly beat. Then slowly add about ¼ cup of the chocolate/milk mixture to the eggs – while whisking them. This helps keep the eggs from cooking. Next, add the egg mixture to the rest of the chocolate. Heat up the mixture until thicker (but before it boils).

Strain the chocolate mixture to remove any cooked eggs (it happens!) into a bowl that has been chilled.

Add the chocolate and stir it in so it melts a bit.

Chill the bowl for 2 hours – I usually do it over night.

Now… here is the key. Normally, you take the bowl out of the ice cream and add it to the ice cream maker immediately. (I accidentally did this last night). FIRST – you need to whip up the cream (2 cups) until fluffy.

Fold in the chocolate mixture.

Now… add it to the ice cream maker, until… you have ice cream!

Eat immediately if you can or freeze until ready!