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20090709

Cooks Country--"Magic Chocolate Ice Cream"

This recipe in the June/July 2009 issue of Cooks Country is ABSOLUTELY AMAZING!!!

--Shameless plug--
First off, if you like cooking, and you LOVE food, Cooks Country is one of the greatest cooking magazines!
--END Shameless plug--

You will read so much more about this recipe if you get the magazine, but short and TRULY OH SO SWEET, here is the recipe:

(recipe calls for 1 teaspoon instant coffee or espresso powder, I like it a little different)
1 teaspoon ground SAIGON cinnamon (Saigon cinnamon is hotter than 'regular' cinnamon, it is similar to cinnamon bears or red hots, and is really good)
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 PINCH salt
1-1/4 cups cold heavy cream

Combine cinnamon and hot water in small bowl. Add chocolate, sweetened condensed milk, and microwave for about 1 minute, stirring every 10 second interval, until chocolate is melted. Stir in Vanilla and salt. Let cool... With electric mixer on medium, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks.

I am going to be playing around with this a bit, like making it into mint ice cream (my favorite), maybe mixing in a little chocolate that melts at room temp (eg like magic shell or something). But anyway, this is the best ice cream ever!!!

Flavor updates.... Using the same basic recipe as above but replacing the Chocolate/Cinnamon with various things, Anniche has made the following flavors:
  • Chocolate

  • Strawberry (real strawberries)

  • Mint

  • Mint Chocolate (made with Andes mints, VERY GOOD!)

  • Raspberry Chocolate

  • Orange Chocolate

  • Cookies and Cream (I think that there is a Lindt chocolate bar called Cookies and cream, all she did was melt the bar and put it with the sweetened condensed milk, and put it in the whipped cream

  • White Chocolate

  • White Chocolate Mango

  • White Chocolate Strawberry

  • Reeses Peanut Butter Cup (that one was really actually good)

  • Toasted Coconut (I just toasted some coconut in the microwave, very carefully, and blended it in the Vitamix with coconut --don't try this with a regular blender, the Vitamix tuns the coconut into something very smooth)

  • Caramel (Dulce de Leches)

  • Chocolate Caramel

    • So, the next time I come to Utah, you're gonna make this for me, right? ;)

    P.S. the word verification right now is: fatical... Say that three times fast, sounds like "fat cow"... kinda appropriate for this post. lol
    posted by Blogger Sariah : 08 May, 2009 08:12

    Heck yeah! And if you come around June 11th, you can come with us to the temple (my wife and I, and our children are getting sealed) Jordan River, 6:30PM (for the 7:00 session)

    --But seriously... this is so easy to make, you will wonder why you haven't been making it all along (why buy from the store, when you can make ice cream BETTER than you've EVER had anywhere else!)
    posted by Blogger D. SKye Hodges : 08 May, 2009 10:43

    That is so awesome!!!! I wish I could be there. You rock, SKye! :)
    posted by Blogger Sariah : 08 May, 2009 12:38

    This recipe is really good but SO SO SO rich!!! I'd recommend eating it in very small doses. I didn't add any flavor-just good old fashioned ghirardelli bittersweet chocolate and it tasted perfect. Thanks for the recipe.
    posted by Blogger benniegirl : 14 July, 2009 16:32

    UNDER WHIP THE CREAM If your ice cream is tasting a little buttery... you've overwhipped the cream. Try beating it less, it's not your kid ;)
    posted by Blogger D. SKye Hodges : 24 July, 2009 14:09

    Post a Comment http://dskye.blogspot.com/2009/05/cooks-country-magic-chocolate-ice-cream.html

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