Normally I do not go for chocolate ice cream. Definitely a vanilla base kind of girl. But we were having a party. And I had a brand new ice cream maker that was calling to me. “Bree, my bowl is frozen again, don’t you want to make something else?” Why yes, yes I do. Not only do I want to make something new, but so do my children. They are way into the ice cream making. They think that it is magic. You mix some stuff together, pour it into a really cool machine and 30 minutes later they have ice cream. I love this ice cream. It is not super chocolaty, not super sweet, just perfect.
Do you ever tend to run out of the same thing over and over again to the point that every time you go to use it you forget that you are out of it? That is the way that I am about cocoa powder. Now, I don’t pull one off of the shelf, I pull two when at the grocery store. If it is on sale I get three. In this case it was three. In this case, I should have read to package carefully. But I didn’t. I thought that I was buying cocoa powder but I was buying ground sweet chocolate. Delicious? Yes. Good for baking? No. I could not figure out why my chocolate cakes were sinking in the middle. Oh yeah, the ground chocolate was melting. But this delicious ground chocolate is perfect for ice cream making. Now I finally have a use for all of my hoarded ground chocolate.
1 cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate)
3/4 cup brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 Tablespoon vanilla
I put the dry ingredients in a bowl.
Then I measured out the milk. And then I decided that I was lazy. I put it in the mixer. Or rather, Ava did. If you are not lazy like me, then whisk it by hand until it is combined.
I let her add the cream. Clay was there for quality control.
Pour the mixture into your ice cream maker and mix according to the directions for your machine.
After 30 minutes it is ready to be put into a container to finishing freezing in the freezer. Or you could eat it like this. My husband did. He said that it was like the best milkshake he has ever had in his 33 years.
Put the ice cream into another container and let freeze in the freezer for about 2 hours.