Thursday, April 21, 2011

Chocolate ice cream

I don't like chocolate ice cream.

There, I said it.

I never have. Even as a kid. And I felt the pain of being the only kid who didn't like chocolate ice cream acutely, believe me.

It's the combination of dairy and chocolate that gets me. I don't like chocolate milk, either. Or milk chocolate (and especially not white chocolate). I like my chocolate the darker, the better, and unadulterated by gross dairy products.

So I decided to make chocolate ice cream only as a concession to the houseful of kids I had this past weekend--my stepson is visiting for spring break, and we invited the neighbors and their three boys over for pizza and games.

The pizza was excellent, and I made a batch of vanilla ice cream, as well. So pizza and two kinds of ice cream: every kid's dream meal, right?

Only I discovered that I LIKED my own chocolate ice cream.

It actually tastes like chocolate, and not like the nasty chocolate-milk-chemicals store version I always hated.

It even tastes like GOOD chocolate.

Adapted from Salty Sweets:

2 cups heavy cream
1 cup whole milk
9 ounces bittersweet chocolate (I used a little less than 2 bars of Ghirardelli 60%), broken up
1/2 cup brown sugar
1/2 teaspoon sea salt

Heat the cream and milk together until bubbling around the edges but not boiling. Pour the hot milk mixture over the chocolate (in a heat-proof bowl) and let stand for five minutes or so to melt the chocolate. Whisk together, with sugar and salt, until smooth. Refrigerate until completely cooled. Make in your ice cream maker.

1 comment:

  1. Chocolate sorbet: also delicious.

    Also, a lot of store bought chocolate milk specifically say on the label:
    "Contains 2% or less of the following: Cocoa powder." Yuck. What a waste of money. I could just take milk and add my own cocoa powder.