I suppose the middle of winter may seem to be an odd time to make homemade ice cream, but is there ever a bad time for ice cream?
Maybe it’s just our house: we love ice cream!
At the end of Christmas break, I whipped out my grandmother’s chocolate ice cream recipe … and promptly altered it. This can be good or bad depending on the results. Even when it’s good, disappointment can occur since I rarely write out my “experiment” as I go. Makes it hard to replicate.
Anyway, the results were quite tasty (sorry, rest of the family, for not bringing some over!). Daughter requested vanilla. Husband wanted cinnamon (turned out almost too cinnamon-y). And I decided on dark chocolate cardamon, which is heavenly! Unless you are my daughter or husband – then not so much. More for me!
Below is the basic chocolate ice cream recipe. I can remember as a child turning the hand crank on my grandmother’s ice cream machine. You know, back in the old days.
Grandmother’s Chocolate Ice Cream
Note that there is no egg/custard, so perhaps this is not true ice cream. I don’t really know. Doesn’t really matter. It tastes good.
- 6 Tbs. cocoa
- 6 Tbs. sugar
- 1.5 cups milk
- pinch of salt
- 1 cup whipping cream
- 2 cups half-and-half
- 3 cups milk
- 2.25 cups sugar
- 4 Tbs. vanilla
- Rock salt and ice for ice cream machine, as required for your machine
- In a small sauce pan, cook first four ingredients until thick
- Scald the milk plus sugar mixture (next four ingredients)
- Add chocolate sauce to scalded milk
- Cool down mixture and add vanilla
- Pour into ice cream machine and freeze according to directions
For the vanilla, I didn’t add the cocoa. Easy enough. And no, I don’t remember how much cinnamon or cardamon I used for the other two recipes. That’s kind of the problem.
Photo: Ice Cream Trio