Chocolate Chocolate Chip Ice Cream
Summer is just around the corner, which has given me a terrific excuse to pull out the ice cream maker I got last fall and whip up some (mostly) local ice cream. Not that I needed an excuse, but it’s always nice to have one.
The thing I’m really liking about making my own ice cream is the control I have over the amount of sugar. As much as I love my sweets, I really don’t care for an overabundance of the white stuff. The first time I made this recipe I used twice as much sugar and it was too sweet, even though I used the normal ratios all the recipes I saw called for. So this time I cut the sugar in half and it’s perfect! I use local cream from the Trickling Springs Creamery. We find that the low pasteurizing process is easier on the digestion that regular milk and cream. Gotta love that!
I also like this recipe because it doesn’t use eggs. I’m not opposed to eggs in my ice cream. But I’ve made ice cream with eggs and it’s much fussier than this recipe, and I really couldn’t tell the difference in taste.
I added a little cinnamon to give it some zip. While the cinnamon is a completely optional ingredient, it does balance the richness of the cream and give a little unexpected zing to the ice cream.
As we are HUGE ice cream fans in this house, I will be posting recipes all summer. If you have a favorite you’d like to see, let me know and I’ll whip it up.
Recipe: Chocolate Chocolate Chip Ice Cream
Summary: this ice cream is rich and decadent…and insanely easy to make
- 2 cups half-and-half
- 3/4 cups organic cane sugar
- 1/3 cup organic cocoa
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups heavy cream
- 1/2 to 1 cup dark chocolate chips
- Put the half-and-half, sugar, cocoa, vanilla and cinnamon in a blender and process on low until smooth.
- Stir in the heavy cream.
- Slow churn in the ice cream maker for 20 minutes.
- Stir in the chocolate chips.
- Transfer to freezer containers and freeze for at least 2 hours before devouring.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 9, 1 quart plus 1 cup
Copyright © Susan Rose.