Lily’s Blog, Dragon Absconded!
Baking Until I Drop

Chocolate and Custard Ice Cream, originally uploaded by Lilandra.

In the continuing saga of the ice cream maker, we of course made chocolate ice cream!

Mom made a custard/plain mixture with a light (very light) coconut flavouring. It was 4 cups. We used almost 3 cups and the 1 1/2 qt limit on the ice cream maker was more than reached.

So, we got a lovely custard ice cream. But there was leftovers.

So, I took out my chopped Callebaut chocolate (don’t ask how long I had this in the fridge! It’s dark. It’s my truffle making chocolate. There was an 8 oz block and 8 oz all chipped up to make Chocolate Hearts of Darkness. And there are about 4 more 1 lb blocks). and melted it a little in the double boiler and then added the rest of the milk mixture and stirred and stirred and got chocolate! Woohooo!!

Mom was a bit worried it might be too bitter so I caved and added some sugar. I should’ve taken the time to make sure all the chocolate was properly melted and maybe the sugar too…because it is a bit gritty in the end but we shall see.

We then put it in the fridge and the next day…we made CHOCOLATE ICE CREAM.

OH MY LORD!

It was soooo good.

Mom: Lily, does it taste so good because of the quality of chocolate we used?

That’s what they always say, isn’t it? Your product can only be good as the ingredients you put into it.

It’s so rich and dark and good and mmmmmmmmmmmm chocolate.

So when the house was full with Chennette, brother and sister-in-law, I gave them each a teaspoonful to taste (I was eating some…they were free to take their own bowls but it seems babies take all of a mommy’s time and uber-frequent fliers can’t settle down to have some…but daddies always make time for chocolate ice cream).

They were all amazed.
Astounded.
Impressed.
Wanting more.
Simply the greatest.

Brother: does it really work out? compared to what you buy?

Well, I haven’t calculated how much this chocolate ice cream cost (a half tin of condensed milk, a quarter tin of evaporated milk, 8 oz callebaut dark chocolate, sugar, 3 tablespoons of custard powder, some coconut cream powder (not necessary). I’ve forgotten how much the chocolate cost (I can check I’m sure) and I’m sure it’s gone up.

But I think it’s worth it. You get absolutely great chocolate ice cream. And truth be told, we don’t eat a lot of it. I mean we could but we go through phases. And despite Chennette’s threats, there is about 3 cups or so. About just under half of what we made.

Now, why waste time on something else?

My homemade ice cream set should always be here. And, NO! it’s not avocado ice cream. She’s half-way right.

More later. Pictures necessary. Was busy baking today.