It’s 2 September. Officially the end of summer. But I am living in end-of-summer denial. I love spring. Summer is fantastic. Even the winter period can be quite pretty. But Autumn? Autumn is sort of a drag in my books. It’s back to work. Back to school. The leaves are falling from the trees. The weather is getting colder and the days shorter. I never really find myself wanting the end of summer to come.
In my mind, I’d almost prefer it to jump right to winter one day after a really long summer. Which is perhaps why I enjoy living in Cyprus so much. It virtually is summer here almost all year long. To celebrate the non-ending of summer and beginning of September-Summer seasons (in my head) I decided to make chocolate ice cream. This chocolate ice cream turned out to be, quite simply, one. of. the. best. chocolate. ice creams. I have ever tasted.
I was not expecting much as it was the first time that I was making chocolate ice cream. I don’t even own an ice cream maker (yet!) so I went to my friend’s house and we made it together. It was super easy to make. It took about 30 minutes, and plenty of time for two games of tavli and a frappe while we waited for it to cool. The texture was firm when taken from the freezer, but soft once you started to bite in to it. The ice cream was packed full of a creamy chocolate flavour and is definitely something I will be making again, … and again
1 cup whole milk
4 teaspoons corn starch
1 cup heavy cream
1 cup evaporated milk
1/2 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder
90 gr bittersweet or semisweet chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
YOU WILL NEED AN ICE CREAM MAKER FOR THIS RECIPE. IF YOU WOULD LIKE TO KNOW WHERE TO BUY ONE, PLEASE CONTACT AFRODITE’S KITCHEN.
1. Mix together very well 3 tbs of the milk with the corn starch in a small bowl, until smooth.
2. In medium-sized saucepan, heat the remainder of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture begins to boil, whisk in the cocoa powder, then let it simmer for 4 minutes.
3. After four minutes, whisk in the corn starch mixture (make sure the corn starch mixture is mixed well before adding it into the pot, otherwise you will have pieces of corn starch in your ice cream) and continue to cook for one minute. Stir the mixture constantly with a whisk until slightly thickened.
4. Remove from heat and add the chopped chocolate and salt. Stir the mixture until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. (Add 3 chopped mint chocolates, such as After Eight, for a minty flavour.)
5. Transfer the ice cream mixture into a zip-top plastic bag with the top open. Place it in a plastic container so it doesn’t spill over and then place in the freezer for 30 minutes.
6. Remove the bag from the freezer. Pour the mixture into the canister of an ice cream maker and then freeze according to the manufacturer’s instructions.
recipe very slightly modified from David Lebovitz Chocolate Ice Cream Recipe Based On Jeni’s Splendid Ice Creams.