Simple Chocolate Ice Cream

Since spring has sprung here in Toronto (though it's currently being diluted with rain), I pulled out the ice cream maker I got for Christmas, from the depths of our storage locker. Admittedly, when I opened said Christmas present, I was a little disappointed since I'm not a huge ice cream eater. I like the odd cone once in a while, but had never considered making my own to satisfy those fleeting cravings. T had been challenging me to use the machine for a few months though, since space in our condo is at a premium, every kitchen appliance must be essential, so I finally cracked the box open and pulled out the recipe book.

I was immediately impressed by the variety of recipes -- coffee butter almond ice cream, pumpkin pie ice cream, mango gelato, cranberry sorbet -- but I always like to start simple so I opted for the Simple Chocolate Ice Cream. 

As I've mentioned, one of the things I love most about cooking is knowing and controlling what's going into my food. Though sometimes I prefer to be in denial. If knowing that ice cream is made solely from cream and sugar will cause you to faint, do not read any further. But with good quality and simple ingredients, you get a good quality dessert and this ice cream was nothing short of that. It literally melts on your tongue and it's so rich (not surprisingly) that you really only need a small serving to satisfy that sweet tooth craving. 

So, I am sure the ice cream maker sees a number of recipes this summer. In fact, the bowl is in the freezer right now just waiting to be used, so please, if you have a good recipe I should try, let me know! For now, here's a delicious one to kick off your summer.

Simple Chocolate Ice Cream

Makes 14 1/2 cup servings

Ingredients

• 1 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups whole milk
• 3 1/4 cups heavy cream
• 1 tsp pure vanilla extract

Directions

• Place the cocoa and sugars in a medium bowl and stir to combine. 
• Add the whole milk and use a hand mixer on low speed to combine until the cocoa and sugars are dissolved. 
• Stir in the heavy cream and the vanilla.
• Turn machine on and pour mixture into freezer bowl and let mix until thickened, about 25 to 35 minutes. 
• If you want a firmer consistency, place in an airtight container for about two hours.