Since July is National Ice Cream Month and today is the last day of the month, it seemed appropriate to share an ice cream recipe today.
My Aunt Karen makes the best chocolate ice cream. At a recent family reunion, there were several of us cousins (the known chocoholics) who would have willingly passed up the meal to have a bowl of her ice cream first. Unfortunately, there were too many little ones watching for us to abandon all reason and dive directly into the ice cream. You know, setting a good example, and all that.
So with limited restraint, we anxiously awaited the appropriate time to forsake our hamburgers and get in line for a bowl of this smooth, creamy confection. It isn’t too sweet or too rich. It is frozen perfection with a light chocolate flavor. She has graciously shared her recipe with me, so here it is:
Aunt Karen’s Chocolate Ice Cream
3 cups sugar
Rounded 1/2 cup measure of cocoa powder
3 eggs, beaten
2 cups half-and-half
2 tablespoons vanilla
1 quart heavy whipping cream
Approximately 2 quarts of whole milk
Blend sugar and cocoa powder together then add 1 quart of milk in large kettle (saucepan). Bring to a simmer, add a small amount of the hot mixture to the eggs to temper. Beat well and add back to the kettle. Bring this to a boil and then remove from heat. After it cools a few minutes add vanilla, half-and-half and the heavy cream. Refrigerate until cold, stir occasionally. Overnight is good. Add cold mixture to your ice cream freezer can and fill up to the one gallon mark with whole milk. Freeze as your ice cream freezer directs. Makes one gallon.
If you have a great ice cream recipe you’d like to share or want info on a great ice cream scoop, leave a post here.
Enjoy!
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My 11-year-old niece Jessica is visiting this weekend and among the shopping and playing, we are also doing some baking.
Savvy Entertaining 