diy essentials: chocolate, vanilla ice cream

How To Make diy essentials: chocolate, vanilla ice cream

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  1

  PREP/PREPARE
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  2

  For this recipe you will need a good whisk, electric beater, or a food processor fitted with a whisk attachment
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  3

  The colder the ingredients, the better this ice cream will come out. I leave the cream and the condensed milk in the refrigerator until needed. In addition, I put the mixing bowl, and storage container in the freezer until ready to go.
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  4

  Gather your ingredients (mise en place).
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  5

  Add the cream to a cold mixing bowl, and whip until stiff peaks form.
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  6

  Fold in the vanilla, condensed milk, and cacao powder.
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  7

  I whisk these last three ingredients together in a measuring cup, and then add them. This reduces the amount of folding you will need to do.
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  8

  This last step of folding will determine how hard your ice cream will be. The more you fold, the more you break down the bubble structure of the whipped cream, and the harder the ice cream will become.
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  9

  Add to a storage container, and place into the freezer for several hours, or overnight.
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  10

  I am using a silicon mould to shape the ice cream into balls.
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  11

  PLATE/PRESENT
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  12

  It is ice cream, serve it anyway that makes you happy. I molded the ice cream into balls, placed them on a bed of crushed Oreo cookies, drizzled it with some hot fudge, and sprinkled with some chopped nuts. Enjoy.
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  13

  Keep the faith, and keep cooking.
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