It’s 2 September. Officially the end of summer. But I am living in end-of-summer denial. I love spring. Summer is fantastic. Even the winter period can be quite pretty. But Autumn? Autumn is sort of a drag in my books. It’s back to work. Back to school. The leaves are falling from the trees. The weather is getting colder and the days shorter. I never really find myself wanting the end of summer to come. In my mind, I’d almost prefer it to jump right to winter one day after a really long summer. Which is perhaps why I enjoy living in Cyprus so much. It virtually is summer here almost all year long. To celebrate the non-ending of summer and beginning of September-Summer seasons (in my head) I decided to make chocolate ice cream. This chocolate ice cream turned out to be, quite simply, one. of. the. best. chocolate. ice creams. I have ever tasted. I was not expecting much as it was the first time that I was making chocolate ice cream. I don’t even own an ice cream maker (yet!) so I went to my friend’s house and we made it together. It was super easy to make. It took about 30 minutes, and plenty of time for two games of tavli and a frappe while we waited for it to cool. The texture was firm from the freezer, but soft you started to bite in to it. The ice cream was packed full of a creamy chocolate flavour. I am surprised I can tell you though, because it disappeared so fast. yum yum. Bring it on September.
1 cup whole milk
4 teaspoons corn starch
1 cup heavy cream
1 cup condensed milk
1/2 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder
85 gr bittersweet or semisweet chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
YOU WILL NEED AN ICE CREAM MAKER FOR THIS RECIPE. IF YOU WOULD LIKE TO KNOW WHERE TO BUY ONE, PLEASE CONTACT AFRODITE’S KITCHEN.
2. In medium-sized saucepan, heat the remainder of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture begins to boil, whisk in the cocoa powder, then let it simmer for 4 minutes.
3. After four minutes, whisk in the corn starch mixture and continue to cook for one minute. Stir the mixture constantly with a spatula until slightly thickened.
4. Remove from heat and add the chopped chocolate and salt. Stir the mixture until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract.
5. Transfer the ice cream mixture into a zip-top plastic bag with the top open. Place it in a plastic container so it doesn’t spill over and then place in the freezer for 30 minutes.
recipe taken and modified from David Lebovitz Chocolate Ice Cream Recipe Based On Jeni’s Splendid Ice Creams.
PS I feel like you can never go wrong with a recipe from David Lebovitz. Every one I have made has turned out great.
(0) Readers Comments
I have no idea!
Who owns this restaurant?
Hi there, thanks for the recipe. The "asprochoma" is "alum". :)
Yes but it is now a more modern bistro, I actually have to update the
Is this restaurant 1900 still open?