I am from a family of 7 – that’s 7 distinct personalities, 7 distinct opinions. Add to the mix that the ‘baby’ of the family is now 23 and well there isn’t a whole lot we all agree on. We do share two things in common – emotions that run high and deep and an unwavering love for ice cream. There is no time place or season that it is not appropriate to stuff your face with ice cream. Because I don’t want my readers to worry about my mental health I tend to avoid posting ice cream recipes in the middle of Canadian winters, but now it is spring it is time to share with you the wonders churned out by my cuisinart.
This ice cream recipe is a popular one I have made over and over again and here is what I have learnt – the quality of the chocolate and the flavour of the cocoa make all the difference. Yes, yes, I am Captain Obvious. But really, this isn’t the time to use your store brand chocolate chips, this is the time to bring out bars of darker chocolate you would actually like to eat. I had a 70% cacao bar handy instead of the recommended semisweet and I was reaching for my cocoa powder (grocery store stuff, nothing fancy) when I remembered something, a slightly acrid after taste I didn’t care for and I put down the cocoa powder and reached for some good ol’ Ovaltine.
The dark chocolate gives the ice cream depth and body while the Ovaltine with its malt-y smoothness gently rounds it out for an overall experience that is rich luscious perfection. You are welcome to make this with cocoa powder instead and know that it will still be lovely, but if you have some Ovaltine like I did then why not. Oh and if you do have Ovaltine throw away your previous chocolate frosting recipe and make this one.
Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.
To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!
Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂
Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂
Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.
It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.
Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.
Don’t have an ice cream machine? Then buy this book for a friend who does and visit often.
I marked about a bajillion recipes from this book and so far have tried the Chocolate Gelato and the Frozen Yogurt and they were both home runs. Back in the day I would not consider trying a Milk Chocolate ice cream largely because I considered Milk Chocolate to be the lesser chocolate. Now, however, with a milk chocolate loving husband it made perfect sense to give this a shot and I am SO glad I did. I am also glad that I took his suggestion of mixing in chopped Skor/Heath bars. The chocolate covered toffee chunks make this chocolate ice cream extra fun to eat especially when you top it off with some luscious warm chocolate fudge… MmMm..!
David Lebovitz suggests making this with the best quality milk chocolate you can find with at least 30% cocoa solids. I am not sure where it ranks, but I cheapo-ed out and used Presidents Choice brand Milk Chocolate and I am quite pleased with the results. Also even if you are not a milk chocolate fan I suggest you give this a try, it is very different from the mildly flavored cloyingly sweet commercial milk chocolate ice creams.