C – I hate being criticized, unfairly …
… especially when it comes to my homemade ice cream. I was excited to make my boyfriend homemade ice cream. He was buying this awful stuff that had so many ingredients I couldn’t even pronounce.
He always got big stomachaches. Of course, he needed to make a change. Now, how could I help him?
Be Mindful. Be Human. had two ice cream makers, so I knew I had the equipment to make good ice cream. On the other hand, he needed one as well. My dear friend was a bit reluctant. Is it really worth getting an ice cream maker? His ice cream was from a well-known ice cream shop in San Francisco. It was a bit of a treat whenever we went there. But, his stomachaches were really bad.
I suggested that we try my recipe. It only had milk, cream, eggs, sugar and chocolate in it. All the things we could pronounce and already had. He was all for it. But, if he didn’t like it, we would have to go back to the one that he bought. I agreed. I knew I was going to win … no contest! No more driving 30 minutes to get ice cream, finding parking or waiting in the longest, rudest line ever to buy horribly-bad-for-you ice cream again.
He is a picky guy. When I first made him ice cream there were a few things we had to change. First, it was too sweet. One cup of sugar was a lot for a quart of ice cream for him.
So, I reduced it. He isn’t much of a fan of white sugar. I replaced it with brown sugar. It made the flavor profile of chocolate ice cream a lot more rich. He also gets stomachaches from cow’s milk, so we tried something different. The result was great.
| Double-Chocolate Pecan Ice Cream |
- 1½ cups goats milk
- 1½ cups cream
- ¾ cup dark brown sugar
- ½ cup cocoa powder (the best you can find)
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup pecans, chopped
- ½ cup chocolate chunks, chopped finely
- In a medium sauce pan add goats milk, cream, dark brown sugar, salt and cocoa powder. Mix well. Heat until warm on medium heat. DO NOT BOIL OR BRING TO A SIMMER.
- Place four egg yolks into a large bowl. With a hand mixer beat until creamy and light yellow.
- Gradually pour cream mixture into eggs. Beat with hand mixer until combined.
- Place mixture back into pot. Turn heat back on to medium heat. Warm mixture to 170 degrees or until it coats the back of the spoon. DO NOT BOIL OR BRING TO A SIMMER.
- Remove from heat. Strain with a fine mesh strainer into a bowl. Place bowl in an ice bath.
- Add vanilla and stir in.
- Place bowl in the refrigerator for at least 3 hours. Overnight is recommended.
- Place in ice cream maker. Churn according to ice cream makers instructions.
- Add chocolate chunks and nuts into ice cream during churning.
- Freeze for at least 2 hours. Overnight is recommended.
- Serve.
- Enjoy!
After weeks of adjusting sugar and milk, I ended up with a great batch of ice cream. I used ¾ cup of brown sugar and goat’s milk, instead of cow’s milk. Of course, really good cocoa powder helps too. The finished ice cream was great. Now, he requests it every chance he gets. I make him a quart or two weekly … just to be safe.
I think I created a monster. Oh well. He’s a healthier monster because of me.