My wacky friend Fran is like Helga the milk maid – every few weeks she gets a delivery of organic ‘un-anythinged’ cows milk, and distributes it to a couple of die-hards like myself who would rather know what goes into their food.
However, what’s there to do with lots of fresh milk when you don’t guzzle the stuff in any great quantities normally in your household? Yoghurt is always a precious commodity in our house, and is part of the daily muesli regime. Then there is icecream – the eighth wonder of the world.
I have tried making ice cream over the years, never to much success. I have to admit at the end of the day I always resorted back to the bought stuff. Recently a new ice cream shop opened near my house, where they make their own and have unusual flavours, and I found a new taste sensation with chocolate chilli and cinnamon ice cream. Yum yum double yum. So, after trying it twice, the next time I went back they no longer had the flavour. Apparently it’s not as popular so they no longer make it. That’s just criminal. OK, so the target market of cashed up 16 year olds don’t have a palate. Fine. I have been forced to invent my own, and give ice cream making another go.
Much to say to my delight, I think I have cracked the long standing ‘I can’t make decent ice cream’ curse.
- 2 cups milk
- 1 cup cream
- 3 egg yolks (I make coconut macaroons with the egg whites – don’t waste them!)
- 1 cup dark cooking chocolate
- 1 tablespoon cocoa
- 1 whole dried chilli (optional)
- 2 teaspoons cinnamon (dutch of course)
- 1/4 – 1/2 teaspoon ground dried chilli
What you will need
- Medium sized saucepan
- Wooden spoon or egg whisk
- Small mixing bowl
- Pouring jug
- Icecream machine (this helps although you can do it without)
- Storing container for the freezer (unless you plan to eat it pronto)
What to do
Step 1: Make the custard
- Heat the milk and cream on medium heat until it almost boils
- Remove from the heat
- Beat the egg yolks in a separate small container
- Slowly add 1 cup of the heated cream/milk mix and whisk
- Add the egg/milk mix back into the saucepan and turn onto a low heat
- Add the chocolate, cocoa, spices
- Stir over medium heat until he mixture thickens into a custard (may take about 10 mins)
- Remove from heat and cool
- Transfer to a pouring jug and store in the refrigerator for 1-2 hours
Note: If you love custard, then you can simply stop here. This makes a delicious custard. Make sure you let the kids lick the saucepan and spoons!
Step 2: Mix the ice cream
- Add the custard to the ice cream machine
- You can add 1/2 a cup of shaved chocolate to the ice cream here if you wish to take the delux rating off the scale
- Mix for 1/2 hour or until firm
- Freeze for at least an hour before devouring!