I cooked this morning, yay me.
Lately, whenever I ponder what to make for supper, scrambled eggs and salad are the only things that pop into mind, so, clearly, something needed to change.
*I brought some teeth-jarringly sweet (my fault, oops) applesauce up from the freezer to thaw before mixing with a jar of bland (the apples’ fault, not mine) sauce.
*I baked a cake (it sunk a little—I’m worried I left out half of the oil) and made the icing to top it with.
*I had my daughter make granola.
*I fried up meat, garlic, and onions for sloppy joes.
*I boiled and peeled a bunch of potatoes for baked hash browns.
*I made a baked oatmeal for tomorrow’s breakfast.
It felt good, all that simmering and stirring. And it feels even gooder (don’t judge) to know that I have a bunch of dishes (that don’t star eggs and lettuce) at my fingertips.
I don’t like it that I haven’t been writing much about food. I do try new recipes (though much less extensively these past few weeks), but then I often sit on them for awhile, waiting to see if I might decide to use them for the newspaper column. (Speaking of which, a new column—old recipe—came out this week.)
What I want to tell you about now, though, is a chocolate ice cream. I made it awhile back, for The Family Reunion of 2012, and people thought the ice cream
was rich and dark, which it is, but it tastes richer and darker than it actually is. It’s a subversive ice cream.
I know there are already two chocolate ice creams on this blog. There’s Chocolate Ice Cream, and then there’s The Best Chocolate Ice Cream Ever. (I didn’t give myself much space to grow, did I? Silly me.)
I’m not going to try to one-up myself and say this new ice cream is the BEST best ice cream ever, but it is very, very good. In fact, for now (look at me being all cautious), it’s my new favorite chocolate ice cream.
It’s a Jeni recipe, of course. Now that I’ve discovered her methods, I’m kind of in love. She’s on to something with these eggless ice creams of hers.
PS. Excuse the abundance of parenthesis. I must be feeling rather parenthetical these days. (Or something.)
Jeni’s Chocolate Ice Cream
Adapted from David Lebovitz’s blog
1 cup milk, divided
4 teaspoons cornstarch
1 cup cream
1 cup evaporated milk
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup cocoa powder
3 ounces semi-sweet chocolate, chopped
1/4 teaspoon salt
½ teaspoon vanilla
In a small bowl, combine 2 tablespoons of the milk with the cornstarch. Set aside.
In a heavy-bottomed saucepan, combine the remaining milk, cream, evaporated milk, sugar, and corn syrup. Bring to a gentle boil and whisk in the cocoa. Boil gently for four minutes. Whisk in the cornstarch slurry and boil for one more minute.
Remove from the heat and whisk in the chopped chocolate, salt, and vanilla. If the mixture is at all gritty (for me, one time it was and another time it wasn’t), pour the hot mixture through a fine-mesh strainer.
Chill the mixture and freeze according to your ice cream maker’s directions.
This same time, years previous: mint tea concentrate, nothing is lost on the breath of God (Wayne’s death)
Thanks for sharing this one. I really like this.!
It's amazing how sharing this homemade treat with neighbors makes you feel good to be alive.Thank you for sharing.
Crap. Now I'm going to have to try this.
interesting. I should really branch out with our ice cream recipes. I pretty much make vanilla – with eggs, uncooked base.
I just made this, and I put it in the freezer to cool for an hour. The timer dinged, and my four year old raced to get it out, and it fell all on the floor. I was so bummed, but realized I cleaned the floor yesterday, so I scooped up half of it and put it in the ice cream maker. It is wonderful. Thanks for the recipe!
What a tragedy! (Kudos to you for the clean floor, though. Thank goodness!)
I can vouch for this ice cream.
I don't own an ice cream maker but I would love to get one someday. That being said, at what stage of this recipe do you use the machine? After you chill it? Do you chill the mixture and then run it through an ice cream machine? Is that what produces the specific textures and consistency that we've all come to recognize as a tasty, frozen treat?
Sorry for all the questions. I'm just very curious.
Chill the ice cream base and then crank it, either in a hand cranked machine or an electric one.