When the KitchenAid came into my home the KitchenAid Ice cream maker came along with a little delay. But is has arrived! Ever since it took it’s place in my kitchen, about a week ago, it is making overtime. I think I need to put it away for 2 weeks now because the freezer is full and my kids are eating ice cream now on a daily basis. I have made so far: peach/strawberry sorbet, raspberry/blueberry ice cream and chocolate ice cream…..Or maybe I should say double chocolate ice cream because I used cacao and melted chocolate. Either way… next time it will be triple chocolate Ice cream because I really really should add some white chocolate chunks just to see if it can actually get any richer, denser, better and addictive then it already is …I know, I have big issues to solve on a daily basis …
The great thing about making your own ice cream is that you actually know what is in it. I play around with the sugar to keep it low and I put in real fruits. No added flavoring! I generally buy my fruits and veggies local and organic since my nanny is also the wife of the local organic fruit and veggie farmer. It does not get much better or fresher. Or easier for that matter. I order ahead and when I pick up the kids my bag of goodies is ready!
I was reminded of why I did that when in the supermarket today I actually spotted strawberries with ADDED sugar and….strawberry flavoring. Really?! Adding strawberry flavor to strawberries?? In my mind that is just nuts. Which makes me think that maybe one day soon…..I should make ice cream with some kind of nuts. That should be awesome on apple pie!
Oh…. I think I got of topic…
(Luscious!) Double chocolate Ice Cream
230 gr (2.5 cup) of heavy cream
300 gr (1 cup) Sweetened Condensed Milk
4 Tbsps. of coconut milk
2 Tbsps. of non-sweetened cacao
100 gr (2/3 cup) of 60% dessert chocolate
In a bowl combine the cream, the condensed milk and the coconut milk. Au bain marie melt the chocolate. When the chocolate is melted let it cool down slightly and then slowly pour it into the mixture while whisking to combine. Then whisk in the cacao. Put in the fridge for at least 2 hours to cool. When it is totally cooled give it a last whisk to make sure all the ingredients are properly combined. Then, follow the instructions of your ice cream maker. Let it set in the freezer for 3 more hours and you are all set! Serving suggestion: some salted butter caramel… This is a no-bikini-friendly-recipe-but-so-worth-it.
Do not forget to take the ice cream out of the freezer about 5 minutes before serving. This will make it much easier to form perfect little scoops ;-).