"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Have you ever sat around, glumly staring at your freezer, wishing you could have a bowl of really good chocolate ice cream, only without dairy? Or eggs? But still really good?
Well, read on. This fail-proof recipe turns out well made in an ice cream maker or regularly, with melted chocolate chips or chocolate bars, with sugar or honey, and pretty much is completely awesome. Recipe from The Perfect Scoop, by David Leibovitz.
2 1/2 cups (555 ml) water
1 cup (100 g) sugar OR ~2/3 cup honey
3/4 cup (75 g) unsweetened cocoa powder – Dutch-process, darker color cocoa with stronger flavor, if you can get it
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped – helps to use a heavy knife for this
1/2 teaspoon vanilla extract
In a large saucepan, whisk 1 1/2 cups (375 ml) water with the sugar (or honey), cocoa powder and salt. Bring to a boil, whisking frequently. Let boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla and the remaining 3/4 cup (180 ml) water. Using a stick blender, blend the mixture for about 15 seconds (you can use a conventional blender, but more to clean up). Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions OR simple put in a bowl or flat container and freeze, taking it out and mixing every half hour or so for about 4 hours. If it’s too thick to pour into the machine, whisk it up a bit to thin it out.