Guess what I got for Christmas from my lovely In-Laws.....the Kitchen Aid Ice Cream Mixer Attachment! This attachment is so cool. You pop the bowl in your freezer for 15 hours, make your ice cream mixture and let chill completely, then pour your chilled mixture into the mixer and let it do its thing for 30 minutes. After 30 minutes, spoon the very soft ice cream into a container and let it "ripen" in the freezer for at least an hour.
So simple and delicious. I love the fact that I know exactly what went into the ice cream - no fillers or junk.
I took this Double Chocolate Ice Cream recipe off of Cooking Light and made a few changes.
Double Chocolate Mint Chip Ice Cream
Adapted from Cooking Light
1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk,divided (I substituted with 1% milk and it still tasted great)
3 large egg yolks
1/2 cup half-and-half
2 1/2 oz. bittersweet chocolate, chopped (I substituted with 2 1/2 oz. of Hershey's Dark Chocolate & Mint chips)
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
*May change somewhat since I substituted 1% milk
Calories:255 (30% from fat)
Fat:8.4g (sat 4.3g,mono 1.4g,poly 0.3g)
Look at all that calcium! You need to give this recipe a try! Oh, and if you don't have one.. buy the Kitchen Aid Ice Cream Maker attachment -- it rocks! (No ice or salt needed).