I absolutely realize that I’m posting an ice cream recipe on a day when the high is 26 degrees and we’ve just had our first snow of the winter, but it’s hot chocolate ice cream, so it kind of works, right? Besides, it’s Kentucky and will probably be 70 by Wednesday and you’ll be thinking, “Damn, I wish I had a good ice cream recipe to combat this sweltering heat!” Well, just consider me here to serve. (The recipe, not the actual ice cream. Mostly because it’s already gone. This stuff is good, guys!)
For Christmas, my mother-in-law gave me a copy of Joy the Baker’s cookbook Homemade Decadence ( go look at joythebaker.com, she’s amazing!). Later, while most of the family was playing a card game they swear is fun but looks like a stress-induced panic attack waiting to happen to me, I hid out in the corner with a glass of wine and Joy and stumbled upon the ice cream section. I then had another glass of wine and that’s how I ended up buying an ice cream maker and rock salt on Amazon at the family Christmas dinner.
Joy’s ice cream recipes are awesome and got me thinking about some I could make on my own. Hot chocolate seemed the most weather appropriate, so here goes:
Homemade Hot Chocolate Ice Cream
What you’ll need:
- an ice cream maker! (Mine is a Nostalgia Products one. It looked pretty and blue and was fairly inexpensive. This is also why 24 hour restaurants have pics of food on their menus. Drunks order with their eyes, apparently.)
- Rock salt
- ice (about a bags worth)
- 6 cups heavy whipping cream (this is practically health food!)
- 4 1/2 cups half and half
- 2 1/4 cups sugar
- hot chocolate mix (I used two Kcups worth, because that’s what I had. Two packs of regular hot chocolate mix should work too.)
- marshmallows (if you want them)
- chocolate chips (if you want them)
- whipped cream
- chocolate syrup
What you’ll do:
First read the directions for your ice cream maker. If it’s anything like mine, you’ll then combine your whipping cream, half and half, sugar and hot chocolate mix in the canister of the ice cream maker. Then add the ice and salt to the maker however your instructions tell you to. And not to keep being vague, but then operate the ice cream maker… like your instructions tell you to!
While your ice cream maker is doing it’s thing, chill your chocolate chips and marshmallows in the fridge so they’ll blend well with your finished product.
When you finally have your freshly made ice cream in about 30 minutes, gently stir in the chocolate chips and marshmallows. Then take the canister and a large spoon, hide in the corner, growl at anyone who even looks at your ice cream (you made it!) and enjoy. Or you can scoop it into individual bowls/mugs and top with whipped cream and chocolate syrup and pass it out to your friends and family if you’re into the whole “sharing” thing.
Something I didn’t try, but would probably be awesome: Trade out a cup of the half and half for a flavored coffee creamer (I’m thinking Baileys or Kahlua flavor).