home made ice cream

Celebrate National Chocolate Ice Cream Day

Celebrate National Chocolate Ice Cream Day

It’s National Chocolate Ice Cream Day!  The day was likely started by an ice cream manufacturer in an attempt to boost the sale of chocolate ice cream.  Interesting fact, the first known chocolate ice cream dates back to 1692 when the Italians froze hot chocolate. I’m not sure if it was intentional, but it gave the world decadent chocolate ice cream to rival vanilla as the most popular flavor.

Now, I don’t need an excuse to make ice cream. I tend to make homemade ice cream all summer long. It reminds me of my childhood summers, when we would venture into the harbor for ice cream. However, if I have a readymade reason to make a batch I will happily take it. So, to celebrate National Chocolate Ice Cream Day I whipped up a batch of the Chocolate Cherry Ice Cream.  I took a chocolate base and added chopped chocolate covered cherries to the mix. I must say it came out really well.

The recipe is super easy and eggless, which I prefer.   Using eggs in ice cream can be tricky. The eggs are mixed with milk or chream, cooked and then cooled.  They make a richer ice cream but adds an extra time consuming step to the process.

Chocolate Cherry Ice Cream

To make my Chocolate Cherry Ice Cream start with:

3 cups heavying whipping cream

1-cup whole milk

1 cup Cocoa

¾ cup light brown sugar

1 tsp vanilla extract

1 5oz package of chocolate covered dried cherries- chopped

Mix the dry ingredients and then combine with the cream, milk and vanilla.  Add it to an ice cream maker to churn. As it’s churning pour in the chopped cherries.  Transfer to a container and freeze for about 4-6 hours.

I use the Cuisinart Ice Cream Maker and generally keep the two containers frozen, so I can make up ice cream whenever the mood strikes. There’s nothing worse than having to wait for it to freeze before use.

How are you celebrating National Chocolate Ice Cream Day?

You might also like Black Coffee Chocolate Chip Ice Cream. 

 

 

Black Coffee Chocolate Chip Ice Cream

Homemade Ice Cream: Black Coffee Chocolate Chip

Ice cream, especially homemade ice cream, is one of my biggest weaknesses. I love the feel of cold sweet cream on my tongue. It is one indulgence I have a hard time giving up.  I could be a happy camper if it were the only thing available to eat, although I might be a bit plumper. It is likely the worst thing for you, loaded with sugar and dairy, but I simply cannot resist it. Lately, I have become fascinated with homemade ice cream.  This weekend I found a recipe I had to try; black coffee ice cream.

I love coffee and ice cream so why not make a batch up. I tweaked the recipe by adding mini chocolate chips for a little extra something too.

As I was whipping it up, my husband asked what I was making and then said that does not sound good at all, joking of course. I think it will make a delicious treat tomorrow night after a day of grilling out.

Ingredients:

2 cups of half & half

6 tbsp instant espresso

2 tbsp Hershey’s Baking Cocoa

½ cup cane sugar

½ tsp pure vanilla extract

 

Directions:

Place 1 cup half & half in a pan along with the espresso, cocoa, sugar and vanilla. Heat over low heat and whisk until everything has dissolved. Remove from heat and stir in the remaining cup of half & half. Let mixture cool in the refrigerator for 30 minutes, or longer if need be. Using an ice cream maker, churn according to the directions. While it’s churning, pour in ½ cup of mini chocolate chips. Place in freezer safe bowel, and freeze until mixture is no longer soft.