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I scream, you scream….

We all scream for ice cream!

Last year I gifted myself an ice cream maker for my birthday. I figured we would be able to

have homemade ice cream for dessert fairly regularly. So following the instructions, I placed my bowl in the freezer for the minimum 15 hours required and then, winter hit. My bowl sat in the freezer waiting to be used but never saw the light of day. That is until 2 weeks ago.

In the last two weeks I’ve made 2 different kinds of ice cream and the kids are asking to try new flavours. I started with vanilla and chocolate flavours, the two basics.

Upon reading many reviews, I purchased the cookbook The Ultimate Ice Cream Book. It has recipes for the basic vanilla and chocolate but it also has more exotic kinds like mango and coconut.

Making ice cream may seem overwhelming but it truly isn’t. It’s a two step process, the first being making the custard and letting it cool in the fridge for a few hours or overnight. The second step is processing it in your ice cream maker and if you find it too soft after processing it, just place it in your freezer for a few hours.

To give you an idea, I make the custard at noon, during lunch time. Then I process it at 3 and we are eating it for dessert or bedtime snack.

Here’s the recipe from the above cookbook for Chocolate Ice Cream


Chocolate Ice Cream

      1 cup sugar
      3 large eggs
      1 cup cocoa powder
      1 1/2 cups milk
      1 cup heavy cream
      1 tbsp vanilla extract

Place the sugar, eggs and cocoa in a food processor and blend until smooth.

Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs with scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl.

Allow the custard to cool slightly , then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer I e cream, transfer to a freezer-safe container and freeze at least 2 hours.



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