I hopped on the ice cream makin' train and finally bought one of these to go with my kitchenaid. the only mystery that remains is why it took us until now to start making our own ice cream at home. it's pretty darn amazing.
on this afternoon's ladies lunch menu: mexican dark chocolate with toasted almonds:
(adapted from bruce weinstein's the ultimate ice cream book)
1 c sugar
3 large eggs
1 c good cocoa powder
1 1/2 c whole milk
1 c heavy cream
1 tb vanilla extract
1/4 t cinnamon
1/2 c toasted sliced almonds
bring the milk to a slow boil over low heat in a medium saucepan. remove from heat and add the sugar, cocoa and eggs, whisking until smooth (I used an immersion blender, which worked wonders). return the pot to the stove over low heat and stir with a whisk or wooden spoon until the custard thickens slightly.
remove from stove and pour through a fine mesh strainer into a clean bowl. allow to cool slightly, then stir in heavy cream, cinnamon and vanilla. cover and refrigerate overnight or until very cold.
freeze in your ice cream maker according to the manufacturer's instructions. about five minutes before the ice cream is done, slowly add the toasted almonds and allow the machine to mix them in. ice cream will be soft, but ready to eat. if a harder consistency is preferred, cover and freeze for another two hours. y-u-m.