Well, it’s finally starting to warm up in our part of the world and the lovely warm desserts (that I adore) start to make way for the cooler ones (that I also adore). Ice cream is of course top of the cool dessert list and is always a huge hit with the kids.
Many, many years ago I bought a second hand ice cream machine at a ‘Cash Converters’, a chain of second-hand dealers. I still remember the day – I thought had landed in heaven. It was $100 (the equivalent of these today sell for over $700) which was a true bargain.
This particular machine doesn’t require pre-freezing of bowls and is super easy to use – just throw everything in and let it work its magic. There is a refrigeration unit so the ice cream is cooled and frozen while churning.
Unfortunately over the last few years I have been somewhat slack in making homemade ice cream, probably because the machine is tucked away. And as they say, out of sight, out of mind. This spring and summer it is all about to change. Ice cream will be well and truly back on the menu with ice cream recipes being scoured (I’ve got plenty tucked away) and all sorts of delicious concoctions made. The kids will be delighted.
When I dusted off the ice cream machine recently and asked the kids what type of ice cream they would like me to make, the resounding response was Chocolate Chip Mint Ice Cream. So Chocolate Chip Mint Ice Cream it was.
Chocolate Chip Mint Ice Cream
½ cup dark chocolate, finely chopped
1 ¼ teaspoons gelatine
¼ cup water, hot
½ cup sugar
1 cup pure cream
1 cup thickened cream
½ teaspoon peppermint essence
A few drops green food colouring
Dissolve the gelatine in hot water, allow to cool. Warm ¼ cup of pure cream in a small saucepan over low heat. Add sugar, gelatine and stir well until all dissolved. Allow to cool.
Once cool, combine gelatine mixture with thickened cream, remaining pure cream, essence and green colouring and pour into the ice cream machine bowl. Chill and churn according to machine directions. Towards the end of the churning time, add the chocolate chips.
Makes about 1 1/2 litres.
Recipe adapted from “Old Fashioned Homemade Icecream“, by Ann Creber
The Klutzy Cook Notes
- My machine takes about 20-25 minutes to make a batch of ice cream, but every machine is different so follow the manufacturer’s instructions for chilling and churning.
- It is important that the gelatine is cooled to room temperature and the ingredients added to it are also at room temperature when they are combined. Otherwise the gelatine may set into globules and not combine well.
- You could easily change the flavor of this ice cream by adding a different essence and a complimentary food colour. Some examples are strawberry essence with pink colouring; banana essence with yellow colouring; coconut essence with no colouring.
Hope you are inspired to dust off your ice cream maker too.
What is your family’s favourite ice cream recipe? Please tell us below.