Oh, dear friends. I hate tooting my own horn, truly I do. But this one time, well, I’m going to have to say that 1) I may have created a completely brand new recipe, and 2) it’s DAMN tasty.
Like I said, not to toot my own horn or anything.
Not long ago, I mentioned our collection of kitchen gadgetry, among which is our new ice cream freezer. It was a Christmas gift, something Ryan and I both wanted because we both remember making ice cream with our families when we were young, and it seems a good time to recreate the tradition in our own family. We received a countertop model, which is THE coolest thing ever. No salt, no ice, and it literally takes 20 minutes to freeze a batch of ice cream. We’re impatient here.
The machine came with a recipe book, so we tried the basics from that- vanilla and chocolate, obviously. Then, as usual, I was hungry for something more. I’m a coffee ice cream addict, and there were no recipes for that in the handbook, so I consulted Chef Google. I like simple methods (read: I’m lazy), and didn’t want to have to cook anything that had eggs in it, so those recipes were out. I actually found the basic recipe I wanted from- this doesn’t even make sense, but it’s true- a King Arthur flour recipe. No, there’s no flour in the ice cream, which is why it doesn’t make sense. But the stuff comes out so tasty and perfect that it doesn’t matter where it came from. With a little tweaking, the final recipe is this simple:
1 cup cold whole milk
3/4 cup sugar
2 Tbsp cocoa powder
1 cup brewed and cooled espresso
2 cups cold heavy cream or whipping cream
1 tsp vanilla
I whisked the milk, sugar, and cocoa until combined and sugar was dissolved, then stirred in the coffee. Next went the cream and vanilla, and I let it chill in the refrigerator for two hours (the recipe book recommends this, up to an overnight chill). Then it went into the ice cream freezer, and was ready in less than 20 minutes. Had I thought to photograph this project, I would have presented you with a visual.
Yesterday, Ryan was craving something sweet, and I was restless and looking for a kitchen project. He requested brownies, and, without a brownie mix, I went to town on this Hershey’s brownie recipe.
And what’s a nice, warm brownie without some ice cream, right? So I scooped some of that coffee ice cream over the brownie, and found some homemade chocolate sauce and some homemade salted caramel sauce in the fridge. Seemed like a logical pairing to me- kind of like Starbucks, only quadruple the calories (and the guilt!) Again, I wish I had thought to photograph this masterpiece, but alas, I gobbled it down before the thought occurred to me.
Oops.
Just take my word for it. This is worth a try.
Cheers!
xoxo,
~d
Today and To-Merrow 