Well, here we are at Friday already. It’s the end of the workweek, the end of ice cream week (and it’s my friend Michelle’s birthday. Woo hoo!). No, the end of the week doesn’t mean I’m quitting the ice-cream-making gig; I’m still quite smitten with that little freeze machine. But I figure it’s probably time I branch back out into other bloggy-related hullabaloo. Fortunately, our last go with Creama was a grand slam, so the ice cream’s going out with a bang.
My little sister and I whipped up this recipe super duper quickly yesterday, as the latter half of a two-part cooking extravaganza (we also made some delicious pumpkin cookies with a cinnamon glaze. Mmm…). It’s a slight adaptation of a Real Simple recipe, and it’s probably the easiest of all the ice creams I’ve made so far. Fruit in ice cream is great, but there is something to be said for a little chocolate fix.
Chocolate Chip Ice Cream
Adapted from Real Simple
• 3 cups heavy whipping cream
• ½ cup sugar
• 2 teaspoons pure vanilla extract (the good stuff; it’s worth it!)
• 4 ounces semisweet chocolate, chopped/shaved
Mix together heavy cream, milk, sugar and vanilla in a large bowl, and stir until the sugar dissolves.
Pour into an ice cream maker, and freeze according to manufacturer’s instructions. When the ice cream reaches desired consistency, add in the chocolate shavings, and mix until well blended. Serve immediately, or freeze in an airtight container. Makes 1 quart of ice cream.
What’s your favorite chocolate-infused dessert? Are you a chocolate-in-ice-cream fan, or are you more of a fruit-filled-ice-cream lover? Anything fun on your weekend agenda? Let’s hear it!