I don’t like chocolate. I’m human I swear. There are a handful of food items that my taste buds missed the boat on and chocolate is one of them. I don’t get it. People would sell their right big toe for decadent chocolate but my sweet tooth snoozes over the sight of it. I’m providing context because I never make chocolate ice cream. I made it twice, once in the form of Mexican Chocolate which had some kick, and then a Nutella/Chocolate “fusion” (I think that descriptor is funny because isn’t everything a fusion?) I digress…
So if I was going to make chocolate, I figured do it for the “holiday” that seems to interest me as much as chocolate. Valentine’s Day. When your holiday staple candy is “Conversation Hearts” you know the holiday lacks depth. No this won’t be a single girl’s rant about my feelings about Valentine’s day, I just think cupid has other intentions than delivering them on chalk flavored edible love fragments. [queue Tori Amos]
I ended up with a blend of chocolate: melted down some Ghiradelli 60% chocolate chips, Hersey’s chocolate powder and some Nutella. Let those guys speed date together and then introduced them to their blind dates: cream, sugar, and milk. Everyone seemed to hit it off and there was some chemistry going on.
I was a little selfish. I wanted to somewhat like this ice cream so I made Rice Krispie treats and threw them in the love boat. I always feel chocolate needs some crunch so Rice Krispies filled in the blank I was missing.
Overall I’m satisfied with how it turned out, but then again I’m not the best Judge Judy on this one. I’ll let the people’s court decide for me…
We all have guts of something (beer, cheese, pizza, fries) and I guess chocolate is Cupid’s…
Trick or ice cream! I wish more homes gave out ice cream in lieu of candy but the whole razor thing…I digress. This month’s flavor is about the multi-colored sugary fangs we all love this time of year…CANDY CORN!
I tried a new method for this batch, the rock and salt process. This is the traditional way of making ice cream where you layer ice and rock salt to produce a below than freezing brine that ends up making the base turn to creamy and blankety ice cream! It’s a bit more time consuming but I am very pleased with the texture and creaminess so I tip my hat to you again science. K, back to the visuals…
I found edible googly eyes that I’m throwing in for club members so they can dress up their ice cream too.
Nothing says America like eagles and ice cream! Above is strawberry, vanilla bean and blueberry…red, white and blue(ish)!
I remember Easter egg hunts well, a.k.a. elbowing other peers to find that golden egg full of jelly beans, quarters and lint. These hunts were like an episode straight out of Murder She Wrote… suspense, drama, typewriters, inquisitive eyes, etc. I also remember my mother dressing me in a lace dress, bonnet and white gloves. Times have changed a bit, but Easter egg hunts should never stop…at any age…….ENTER NUTELLA EGGS.
This flavor started as a birthday gift for a friend then morphed into an Easter inspired giveaway. My goal was to make the ice cream thick and creamy like nutella’s natural state..except cold and swirled with dulche de leche. I don’t usually use a lot of ingredients but I figured the easter bunny wouldn’t mind so it was a medley of nutella, chocolate, Bailey’s, vanilla extract, salt, egg yolks and the trio of fun, sugar, milk, and cream. How creamy was this you ask?
I had an easter egg of my own to add to this blend…dulche de leche.
The Easter bunny was a little lazy so I took over and filled eggs with the nutella mixture and my hiding spot wasn’t that suspenseful…Angela Lansbury would have figured it out in about 2 minutes, [insert: dramatic reenactment of events leading up to a scene of me storing the eggs in the freezer].
I’m back on the East Coast celebrating the holidays with my family and friends and decided (forced) to make ice cream for them. I get a lot of heat from them because they never get to taste my ice cream experiments and as I have said before “I AM NOT SHIPPING ICE CREAM.” So with that said, I packed up about a half a dozen vanilla beans in my security friendly bag and made it safe and sound to the east.
I decided on a peppermint ice cream because it’s so fresh and cooling…not that we really need it on the East Coast at this time of year, but I found it very seasonal and appropriate. I made the base differently from my previous peppermint creation because I didn’t have any candy cane bits at my parents house…but I had BOOZE. I used Creme de Menthe, peppermint extract and vanilla beans. I’m not the biggest chocolate fan in the world, (I know, I know…I am crazy, delirious, a jerk, cowardly, etc,) but when I do eat it, I thoroughly enjoy Ghirardelli chocolate. I especially like it because it’s a SF brand and thought it would be a nice inclusion. I used their “limited edition” peppermint bark.
p.s. Santa brought me a macro lens!!!!!!!!!
I went a little overboard with the pictures because of my new lens and my parents get amazing light in their kitchen…
I really liked this one….A.LOT. The vanilla beans came through like E.T. phoning home…subtle, but loving. The Creme de Menthe was WONDERFUL, and kept this Tipsy Patty creamy and soft. As for the crowd at hand…they seemed to enjoy it as well…
Hola! Happy Cinco de Mayo! I was torn on this one…was either going to do a pinata sandwich like I tried before or make a pinata flavored ice cream with a bunch of sprinkles inside. Wanted to try something new so I asked around and got the suggestion of Mexican chocolate. I have never had Mexican chocolate because I don’t like chocolate ice cream. Not a terribly big chocolate fan in general, I can count on one hand how many times I have purchased chocolate. Halloween x 5.
I did a little snooping and found out what makes Mexican chocolate “Mexican” is that it’s spicy. No kidding. It consists of basically just cinnamon and some recipes call for cayenne pepper. I didn’t find any Mexican chocolate bars at two different stores so I just made it myself.
The main ingredient is cocoa powder (left), a lot of cinnamon (center) and a few pinches of cayenne pepper (right). I also saw a lot of recipes include a vanilla bean which I was excited about so I threw some vanilla bean guts in the mix as well. I didn’t use eggs because we have a baby mama-to-be at work and she educated me that baby mamas-to-be shouldn’t consume raw eggs and while they aren’t technically raw in ice cream, they are just more “warm” than fully cooked so we avoided the situation.
This photo is of all the spices brewing together in a cauldron of desert. There’s a quicksand layer of milk and cream underneath.
I tried it after it came out of the machine and since I’m not the biggest chocolate fan I was eh about it. I brought it for work festivities and everyone seemed to enjoy it and I got some feedback that they could taste the kick of the cinnamon.
This was the first experiment where I could definitely taste and see the difference of not using eggs. This was a very stiff ice cream and was harder than any other ice cream I have made. I also noticed that the less eggs there are the more crevices the ice cream will have. The creamier ice creams have less crow’s feet (lines/crevices). Just an observation amigos. Buenas noches!