(Matt:) We finally got an ice cream maker! Yes, just in time for winter. We have both been wanting one for a while but never did more than talk about it. We finally went to Costco the other day and looked high and low for the ice cream maker, yet for some odd reason they decided to not sell them in the stores during this time of year. Obviously, they didn’t take into account two people who can eat ice cream all year long. Anyways, we were able to find the one we want on the Costco website and order it.
Since we have struggled in finding an ice cream we really like since leaving our precious Blue Bell behind in Texas, we have decided to take the plunge into making our own. Other than having to plan on when to make the ice cream, it is was a very easy process. I definitely see times when I will want ice cream and want to make it but because the bowl isn’t frozen, I won’t be able to. You see, the ice cream maker we got is this one from Cuisinart. You have to freeze the bowl for a while (anywhere from 6 to 22 hours depending on your freezer) and once it is completely frozen, then you can make some sweet ice cream or yogurt or gelato or sherbet or custard or whatever. Geez, I almost sound like Bubba from forrest gump with all the different ways to eat shrimp.
Anyways, we decided to keep it simple on our first try and do a simple chocolate ice cream. We don’t do vanilla in our house. Unless the vanilla is ramped up with all sorts of other goodies and concoctions. This recipe actually comes from the Cuisinart recipe book, so all credit to them. But again, this was super simple, just whip up a few ingredients and pour into the mixer. Wait 30 minutes and you have a soft ice cream. Recipe is as follows with notes after:
Simple Chocolate Ice Cream
Makes about fourteen ½-cup servings
1 cup unsweetened cocoa powder (Dutch process preferred)
2⁄3 cup granulated sugar
½ cup firmly packed brown sugar
1½ cups whole milk
3¼ cups heavy cream
1 tablespoon pure vanilla extract
Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream
will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container
and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving: Calories 286 (66% from fat) • carb. 23g • pro. 3g • fat 22g • sat. fat 14g • chol.
79mg • sod. 37mg • calc. 81mg • fiber 2g
Several things to note: (1) We could really taste the cocoa powder. Even though we mixed thoroughly, therewere parts of the ice cream that had that strong flavor. All that to say, use what you want. Whether that is the cheaper version or a nicer quality. If we do this recipe again or a variation of it, I think we will use a higher quality cocoa powder. I think that may help the taste a little. (2) by the time it was done, there wasn’t much spillage. It is a process in getting the ice cream out and trying not to waste a lot, but it was somewhat easy. By the time it finished, the top had a texture like soft serve and the middle and bottom portion was firmer. We actually freezed it for a bit to firm up the texture. (3) this actually made a really good amount and I feel like the overall cost wasn’t too bad. We knew the ingredients going in and didn’t have to look out for some type of surprise preservative.
Overall, this was a great first try and look forward to making gelato’s and custards and other great ice creams. We will never be able to replace Blue Bell, but hopefully we won’t be wasting money on bad tasting ice cream.