4.11.2010

I Scream, You Scream, We all Scream...

About a year ago S and I had a conversation that went a little something like this:
S, probably hollering up the stairs to my office: "you put an ice cream maker attachment for your Kitchen Aid on our registry? What are you doing? When the heck are we going to use an ice cream attachment, F?"
Me: "don't worry about it, you'll love it."

We were fortunate enough to receive that ice cream making attachment from one of our wedding guests. And last night I made ice cream for the first time.
It was so delicious that it's left me wondering why the heck we waited so long to make our own ice cream. I've owned a kitchen aid for ten years, I love to cook, S loves ice cream, and I'm just now introducing myself to the wonderful world of making our own ice cream? I suppose I've always thought that homemade ice cream has to be from an egg yolk and cream recipe and since S and I rarely venture into the land of super-unhealthy, homemade ice cream seemed off-limits. But, one quick search on the iphone the other day revealed the following recipe that the poster promised would be better than any store-bought low fat gellato or ice cream.

The quantities are adjusted so the the proportions fit the Kitchen Aid ice cream attachment, which I highly recommend you go out and buy. Right. Now.

Mocha Chip Low-Fat Ice Cream
6 servings

3 c. + 1/2 c. 2% milk (the recipe claims you can use any fat percentage milk)
1/4 c. cornstarch
2/3 c. sugar
2T instant coffee, dry
2 t pure vanilla extract
4t unsweetened cocoa powder
2 oz. premium quality bittersweet chocolate, chopped
1T nuts, chopped, toasted, and cooled

Whisk together 1/2 cup of milk and cornstarch, set aside. In a heavy saucepan over medium heat combine remaining milk, sugar, coffee, cocoa powder, and vanilla. Heat to boil. Slowly add cornstarch mixture and bring to a boil, stirring until thickened. Remove from heat, add half of the chopped bittersweet chocolate and stir until melted. Cool mixture completely using an ice bath, or in the refrigerator.

Add the cooled mixture to your ice cream maker according to the manufacture's directions. Add the remaining chopped chocolate and nuts during the last few minutes of mixing. I like a really chunky ice cream, so I added more chocolate and nuts than called for in the recipe. In my Kitchen Aid, soft serve style ice cream was ready after 30 minutes of mixing. I spread the ice cream in a plastic container and put it in the freezer for another 30 minutes to allow it to harden a bit more.

The resulting ice cream was better than my favorite Edy's Slow Churned flavor, and way more fun to make. It's too bad that S wasn't home to have any, otherwise I assure you, he would have liked it. Perhaps I'll make him a little chocolate-chocolate chip cookie dough ice cream to show him just how great the Kitchen Aid ice cream making attachment can be.

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