Since buying this Cuisinart Ice Cream Maker
we’ve been on an ice cream bender lately. After all those years of trying to get toddler’s weight up (with both of my kids) I’m kicking myself for not thinking of this one sooner. Organic milk and cream, maple syrup, egg yolks – it’s the stuff I was fortifying their sippy cups with anyway.
The great thing about making your own ice cream is that YOU control the quality of the ingredients so really there is no reason to say no. Ice cream on pancakes? Well why not? And let’s just take breakfast shake to a whole new level…
Today’s ice cream was a chocolate one that went very quickly from amazing chocolate ice cream to out of this world chocolate ice cream by the addition of my Theo cocoa nibs and our cajeta.
Ingredients
2 cups organic, non-homogenized half and half or whipping cream (better yet raw from pastured cows if you have a reliable and safe source)
2 cups organic non-homogenized milk (ditto on the raw from a trusted farm)
2-5 large egg yolks depending on how rich you want this to be
2/3 cup maple syrup or organic cane sugar
2/3 cup cocoa powder
1 teaspoon vanilla extract
1 pinch sea salt
Combine the half and half, milk, cocoa powder, salt and maple syrup in a sauce pan and whisk over low heat until the cocoa powder and sugar are dissolved. Set it aside.
Whisk the egg yolks well and then add about 1/4 cup of the milk mixture to them to warm them up so they don’t cook in the hot milk mixture before you get them incorporated. Add the yolk mixture to the cocoa mixture in the pan, whisking well. Return the pan to the heat and cook over low while constantly whisking for about two minutes, until the mixture coats the back of a spoon.
Remove the pan from the heat and add the vanilla, mixing well. Chill the mix for several hours or overnight. Pour into your ice cream maker and freeze according to the directions. Once your ice cream is soft set swirl in cajeta and cocoa nibs (or nuts and marshmallows, or dried cherries or candied orange peel or powdered espresso or leftover broken candy canes…)
Be sure and hide this from the kids or it will be gone before you know it.
Variation for chocolate mint ice cream: Last summer we discovered that you can take a handful of fresh mint and steep in the warm milk for 10 – 30 minutes prior to making this ice cream. The result is a chocolate mint ice cream without having to buy any mint extract.
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1 Homemade Chocolate Ice Cream « Sustainable Eats // Dec 27, 2009 at 3:20 am
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