It’s been HOT lately! Okay, well not hot exactly…warmer than it has been. Which means I’m really craving ice cream. I’m one of those people who eats it all year round (I’m the same way with soup), but lately, I’ve been using whatever excuse to pop out for ice cream cones. I decided that I should probably stop spending the money on it, since I have an ice cream maker, and at least right now, I have heavy cream. So I made some Chocolate Ice Cream:
Though I have an ice cream maker, I never think to use it until the point that I want ice cream. And that’s no good…You need to let the base chill at least eight hours, if not overnight. Otherwise, you get sloppy mush.
This ice cream was a bit of an experiment…I’ve made plenty of bases and the like before, but I’ve never gone to the process of ripening my ice cream. This time, I decided to try that, and see if I could get the consistency closer to ice cream rather than melted icy milk.
I am happy to say that it worked! The bambino proclaimed it the best chocolate ice cream I’ve ever made, and I have to agree with him. The base has eggs, so the texture of this ice cream is more like pudding. In fact, I kept thinking as I ate it that it reminded me a lot of old school Jello Pudding Pops.
This was seriously good. Cool, creamy, rich and pudding-like…I can’t wait to make it again!