Death-By-Mocha Ice Cream
May. 25th, 2009 04:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
seidskratti in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomIt feels like summer here in the Southern US and other parts of the Northern Hemisphere, so that means it's ice cream time! My mother has a 2qt Cuisinart ice cream maker which she kindly allows me to use, and I love the thing. It makes delicious, smooth homemade ice cream, sorbet, frozen yogurt, frozen custard , etc., usually in under an hour. Sometimes in under half an hour. Great investment if you like the frozen desserts.
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
Death-By-Mocha Ice Cream
Ingredients:
about 1tbs good instant coffee
1 cup unsweetened cocoa
1 1/4 cup cane sugar
1 tbs molasses (optional)
2 3/4 cups 2% milk
2 cups half & half
1 tbs pure vanilla extract OR Kashmir (vanilla vodka and brandy), if your stepfather has recently used all of the vanilla in strange experiments with rum and failed to mention it to the people who do the shopping.
1/2oz good dark chocolate, coarsely chopped (optional)
Mix the instant coffee, cocoa and sugar together in a large bowl until blended. Pour in about a cup of the milk and mix with a whire wisk or a hand-blender on low power until the dry ingredients are dissolved. Blend in the molasses. Stir in the rest of the milk and the half and half until homogenous. Stir in vanilla flavoring of choice and any other flavors you want blended in.
That's your liquid base. From here, follow the directions for your ice cream maker. For the Cuisinart, I just turned the machine on and poured this into the frozen mixing bowl and let it do its thing for about 30 minutes, then added in the chopped up chocolate for a little more crunch. You could add significantly more--probably up to about 2oz of chocolate if you wanted it very chunky, but this was what was left of the chocolate bar in the fridge. I let it mix for 5 more minutes or so. Here, it should be fully frozen and thick, about like soft-serve.
If you've made it right before time to serve, you can go ahead and dip it up now, though it was a bit soft for my tastes and I wanted it for desert, so I dumped it into a large bowl and threw it into the freezer to wait for serving time.
The next step is obvious: OMNOMNOM! ...unless you're like me and have been doing some "quality control" testing throughout the entire process... ;)
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
Death-By-Mocha Ice Cream
Ingredients:
about 1tbs good instant coffee
1 cup unsweetened cocoa
1 1/4 cup cane sugar
1 tbs molasses (optional)
2 3/4 cups 2% milk
2 cups half & half
1 tbs pure vanilla extract OR Kashmir (vanilla vodka and brandy), if your stepfather has recently used all of the vanilla in strange experiments with rum and failed to mention it to the people who do the shopping.
1/2oz good dark chocolate, coarsely chopped (optional)
Mix the instant coffee, cocoa and sugar together in a large bowl until blended. Pour in about a cup of the milk and mix with a whire wisk or a hand-blender on low power until the dry ingredients are dissolved. Blend in the molasses. Stir in the rest of the milk and the half and half until homogenous. Stir in vanilla flavoring of choice and any other flavors you want blended in.
That's your liquid base. From here, follow the directions for your ice cream maker. For the Cuisinart, I just turned the machine on and poured this into the frozen mixing bowl and let it do its thing for about 30 minutes, then added in the chopped up chocolate for a little more crunch. You could add significantly more--probably up to about 2oz of chocolate if you wanted it very chunky, but this was what was left of the chocolate bar in the fridge. I let it mix for 5 more minutes or so. Here, it should be fully frozen and thick, about like soft-serve.
If you've made it right before time to serve, you can go ahead and dip it up now, though it was a bit soft for my tastes and I wanted it for desert, so I dumped it into a large bowl and threw it into the freezer to wait for serving time.
The next step is obvious: OMNOMNOM! ...unless you're like me and have been doing some "quality control" testing throughout the entire process... ;)
no subject
on 2009-05-25 10:15 pm (UTC)Wow, this sounds amazing. I don't have instant coffee, but I think I've still got some instant espresso I mainly use for baking. Mmm. Also, no eggs! That makes it easier!
no subject
on 2009-05-25 11:04 pm (UTC)Do you think you could substitute honey or something else for the molassas?
no subject
on 2009-05-25 11:10 pm (UTC)