There has been lots of excitement in my life the last few days! For one thing, I have been in the process of packing up my entire life in preparation for what I like to call "the big move". I've moved into apartments before, but I've never moved/lived out of province before. I'm not used to the idea of moving all the things at once instead of multiple trips in my parents' car. It's a bit of a daunting process!
Secondly, I finally caved and bought myself the iPad 3. I had been lusting after it for a while now, and I decided it would be a worthwhile purchase to usher in my new school year. Needless to say, packing has recently taken a back-seat to fiddling around with my iPad. Do you KNOW how many recipe/cooking apps there are on that thing?!
Regardless of the hectic craziness in my life, I still am always able to make time for baking. Anyone living in Halifax, NS will know that the recent heat/humidity has been through the roof. I don't know about you folks, but lately I have been just MELTING in the heat. It is near impossible to cool down! That's why I decided to put my ice cream maker to use again. I whipped up a huge batch of this chocolate ice cream, and I STILL have some left in my freezer. It's great to pull out after a long day at work and chow down on some cool creamy dessert! This is another quick and easy ice cream recipe that is essentially a "combine the ingredients and toss it in your ice cream maker" type recipe.
Hope you guys enjoy it! What are some ways that you guys beat the heat? Any good frozen treats/drinks that help you to cool down?
Last Month: Strawberry Swirl Cheesecake
Simple Chocolate Ice Cream
Churn Time: 25-35mins Chill Time: 2hrs Yields 2 quarts
1 cup unsweetened cocoa
2/3 cup granulated sugar
1/2 cup brown sugar, packed
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 Tbsp vanilla extract
1) In a large bowl, mix together cocoa, and both sugars. Add the whole milk and whisk until completely combined, and the dry ingredients has dissolved. Add the heavy cream and vanilla.
2) Pour mixture into the ice cream maker and churn according to the manufacturer's instructions.
3) Once the mixture has thickened, pour into a airtight container and freeze for at least 2 hours. Remove from freezer about 10 minutes before serving.
(Recipe adapted from Cuisinart Recipe Booklet)