We got a Cuisinart ICE-21 (aka, 1.5 Quart version) and tonight I made my first batch. The following is the recipe I actually followed, but it's SUPER rich, so I'll probably tone it down next time. Hubby however, was pretty stoked about it.
3/4 Cup of Dutch Processed Cocoa - sifted
1/2 Cup of granulated sugar
1/3 cup of light brown sugar (recipe called for dark, I didn't have it)
Pinch of salt
** Mix together with a wisk or a hand beater - you'll use it again in a second
1 Cup whole milk
** Add milk to dry ingredients and mix well until all the sugar and cocoa is dissolved
2 Cups Heavy (whipping) cream
1/2 tsp pure vanilla extract
1 tsp mint extract
** Add Cream and extracts and mix well. Place in fridge for 2+ hours to chill fully (makes the ice cream making go faster)
When your ice cream maker is ready, and your mix is nice and cold, follow your ice cream maker's instructions to deliciously rich chocolate mint ice cream. You can add mix-ins if you want, but really don't need to!
Next time, I'm going to use fresh mint and less chocolate, but I was able to throw this together in about 10 minutes. The fresh mint version will take a bit longer, and when I feel I've PERFECTED the chocolate-mint ice cream (Mint with a light chocolate flavor) I will SURELY post it :) I also plan on figuring out frozen yogurt at some point... :)
The ice cream I made came out the "perfect eating consistency" but melts REALLY fast. If you like your ice cream harder, then you can throw it in the freezer for a few hours. We ate some right away, and put the rest (1.5 Quarts is a lot for 2 people to eat in one sitting!) in the freezer for later, and we'll get to see how yummy it is firmer!
1 comment:
Looks heavenly!! I love the idea of having an icecream maker. I think I shall copy you. PS. Happy Birthday Cousin. Sorry I missed it. xoxo
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