Yesterday was our twins’ 6th birthday and they could not have been more excited. For the past three days they’ve been asking us to sing “Happy (Almost) Birthday” to them every morning — something that their brothers were getting pretty tired of indulging them with every day. They also put their order in days ago for what they wanted for their “birthday breakfast”, you guessed it – ice cream!
Now, had this been last year I most likely would have said, “no” because of all the sugar and other junk in our ice cream, but – luckily for them (and for us all) – we are now eating real food which means that even ice cream has been un-junked. And, lucky for me, I just happen to have a whole freezer full of ice cream since I recently bought my first ice cream maker (I bought the Cuisinart and love it!) and have been completely obsessed with how easy it is to make homemade, delicious ice cream – in only 20 minutes!
For their birthday breakfast they requested a scoop of strawberry and a scoop of chocolate (yep, they definitely take after me). Here are the recipes. Let me know what you think, and please share any ice cream recipes that you like. With summer around the corner I’m looking forward to doing lots of ice cream experimenting.
(just a note on the chocolate ice cream. I found this recipe on davidlebovitz.com, and it is a bit more involved than the other recipes I’ve tried, but it’s absolutely amazing and totally worth the couple of extra steps!)
- 1 cup heavy cream
- 3/4 cup whole milk
- 15 strawberries, hulled, sliced then smashed (I used a potato masher)
- 3 Tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- pinch salt
- Combine cream, milk, syrup and vanilla extract. Pour into ice cream maker then add the crushed strawberries. Follow directions for your ice cream maker for exact time to freeze. I find that if you stop the machine just when the ice cream starts to look solid, you get the creamiest ice cream that’s least likely to get icy in the freezer. You’ll know it’s ready when it sticks to a spoon (instead of sliding right off).
- 10 Tablespoons Agave
- 2 Tablespoons 100% cacao chocolate, finely chopped
- 1/3 cup unsweetened cocoa powder
- 3 cups half and half, divided
- 5 large egg yolks
- pinch of salt
- In a small saucepan combine the agave nectar and the chopped chocolate over low heat. Stir constantly until the chocolate is melted.
- Pour into a large bow.
- In a medium saucepan warm 1.5 cups of half and half and whisk in the cocoa powder.
- Cook until the mixture begins to bubble, then turn heat down to simmer and cook another 30 seconds.
- Pour into bowl with agave/chocolate mixture and stir to combine.
- Pour the remaining half and half, with a pinch of salt, into the medium saucepan that the cocoa mixture was just in.
- Gently heat the half and half over medium heat until warm.
- Once warm, pour into bowl with the egg yolks and stir until the yolks are warm.
- Pour combined yolks and half and half back into saucepan and cook over medium heat, stirring constantly until mixture thickens (about 170 degrees F on a thermometer).
- Once thickened, pour into the chocolate mixture and let cool until tepid.
- When cool, pour into a blender or food processor and blend for about 10 seconds until velvety smooth. (do not blend hot liquid!)
- Chill completely in the refrigerator (about :30-1hour) then pour into ice cream maker and freeze according to manufacturer’s directions.