When I used to live in the land of cable television, I used to try and avoid those late night infomercials. You know, the kind that when you can’t sleep at 2:30 a.m., make you believe that you need everything they are selling? How did I live without that snuggie fleece blanket for so long? Or that thigh reduction product? Dangerous financial times.
Don’t get me wrong, I love to shop, but I’m also very practical at times and wary of things that are an impulse buy. My husband, not so much. So when he brought an ice-cream maker home from Canada here to Mexico, I thought, oh boy, what a waste of suitcase space for something I’ll probably use twice a year.
I was wrong. (What else is new?) The first batch I made was met with oohs and aahs and two litres were devoured quickly. This machine would serve us well, it seems.
When we had our cafe, ice-cream was a popular seller. We used to sell them in individual size portions, which was actually more popular than the litres. Ice-cream in this part of Mexico isn’t the greatest unless you’re buying the big expensive name brands. So our individually sized ice-cream at half the price sold well.
Something else I learned was that home-made ice cream is it may be possible to consume for people who are allergic to dairy. I found this out when I forced ice-cream on my foodie friend from Montreal. She accepted it graciously, but warned me that dairy makes her sick to her stomach. A day later, she messaged me to inform that it didn’t make her sick and she regretted sharing it with her room-mates. Who knew? Maybe it’s all the preservatives in the store-bought kind that hurt her belly? We were hence-forth both happy that we could consume ice-cream together.
Buy an ice-cream maker. You won’t regret it. The recipes will keep coming.
INGREDIENTS:
- 2 1/2 cups whipping cream
- 10 ounces dark chocolate, chopped
- 3 egg yolks
- 1 cup sugar
- 1/3 cup cocoa
- 1 1/2 cups whole milk
- 1 1/2 tsp vanilla
DIRECTIONS:
Place the chopped chocolate in a medium bowl. Heat the whipping cream until simmering. Pour cream over chocolate, let it sit for a few minutes, and then stir until smooth. Set ganache aside.
In a large bowl, beat eggs for one minute or until light and frothy. Add sugar and cocoa and combine well until smooth.
Bring milk to a simmer in a medium saucepan. Slowly pour milk into chocolate mixture while whisking constantly. Pour the bowl back into the saucepan and cook over low heat, stirring constantly. Leave on heat, stirring constantly for about 5-7 minutes, or until a wooden spoon is thick and coated when you run your finger through it. Pour liquid through a strainer into the chocolate ganache and stir together.
Leave in refrigerator at least 8 hours or over-night. Run through your ice-cream maker according to directions. Move to container and freeze.
Makes about 2 litres.
ORANGELOLLS 