Friday, May 8, 2009

Magic Chocolate Ice Cream

Yesterday we made "Magic Chocolate Ice Cream" with my BFF, G. It is magic because you don't need an ice cream machine to make it, and it tastes better than any store bought ice cream. It takes 10 minutes to prepare, and it is very very good. And it makes a whole quart! Beats a measly B&J pint! But, it doesn't take much magic to get a 2.5 year old to LOVE it!

Official taste testers

Lili wants MORE!!!

Magic Ice Cream, from Cook's Country June/July 2009

Makes 1 quart

1 tsp instant coffee
1 Tbs hot water
4 oz bittersweet chocolate, broken into pieces
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
Pinch salt
1 1/4 cups cold heavy cream

1. Melt Chocolate Base. Combine coffee and hot water in a medium bowl. Let stand until coffee dissolves. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until mixture is melted, about 1 minute total. Stir in vanilla and salt. Let cool.

2. Mix and freeze. With an electric mixer on medium high, whip cream to soft peaks, about 2 minutes. Whisk one third of whipped cream into chocolate mixture, then fold the remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.

Cooks notes: This recipe is VERY child friendly, and pretty much fool-proof. It's hard to over-beat the cream. I didn't let the chocolate mixture cool before adding the cream. I forgot the vanilla until the folding step, and forgot the salt entirely, and it was all still delicious. 3 contestants can vouch for that! Although, we agree that it tasted more like coffee ice cream than just chocolate, so in the future, I'll omit the coffee to make it more kid and Keith friendly!


aws said...

Awesome, we are totally making this today. Thanks!

amos said...

Sounds great, and I love the presentation! I work in childcare, and I think I could get the kids involved in making this (when they're allowed a treat; we try to keep their diet super healthy ;)

Anonymous said...

I just made this recipe, and I came away disappointed. The flavor was on the bitter side, and the texture was chalky. I have the original recipe from Cook's Country, and it mentions that in their testing, unsweetened chocolate makes the ice cream chalky. So, why did they wind up using it anyway? We used Baker's unsweetened chocolate; could that be our problem? What brand of unsweetened chocolate do you use? (BTW, I am thinking about trying this recipe with 2 ounces of unsweetened and 2 ounces of semi-sweet chocolate.)

JuneBug said...

To anonymous commenter... It's been a looong time since we made this so I can't remember what brand of chocolate we used, but I'm sure we used a dark chocolate, bittersweet doesn't mean totally unsweetened, does it? In any case, we rarely have "baking chocolate" on hand so likely we used chocolate chips? Or a fancy chocolate bar? I do remember having great results with the recipe, based on this post, but couldn't tell you more, sorry.

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