2.7.08

I Scream, You Scream, We all Scream for Ice Cream!



Oh yeah. I finally got it - the ice-cream maker attachment for my KitchenAid mixer. I know that technically making ice-cream isn't baking as there is no heat involved. However, a liquid does turn into a solid so the chemistry is still inherent in this process.

I figured that I would go with something simple, something classic, something chocolate. So I made this very rich chocolate ice-cream, which was really simple to make. And for the first time ever on this blog (drum roll) here's the recipe!


Ingredients

14 oz can of sweetened condensed milk
1/3 plus 2 TBSP of Ghiradelli Cocoa Powder (dutch processed)
2 cups of heavy cream
1 cup of whole milk or half/half
1 tsp of vanilla

Method

1) In a pot over medium heat, combine the condensed milk and cocoa powder. Whisk well until no lumps appear and until the mixture is slightly thickened (about 7 minutes).

2) Let the mixture cool slightly, then add slowly the heavy cream, the whole milk or half/half and the vanilla. Whisk all ingredients until well combined.

3) Refrigerate until cold.

4) Prepare in your ice-cream maker per it's instructions.

5) Happy Ice-Cream!


One thing I found in the process of making the ice-cream mixture is that the heated combination of the condensed milk and cocoa powder turns into a reasonable ganache. Well, not so much ganache as a great easy filling for a cake, or a frosting for cookies or brownies.

I think I am going to see if my guess is true by baking a cake and making the above as a filling!
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