A few years ago, I went into an ice cream making frenzy. The recipes came out exactly as they were supposed to, but I kept a little secret… I wasn’t really into them. The waxy tongue-feel of too much fat content put me off of making my own ice cream. Instead of experimenting more, I just decided to buy store bought.
Thank goodness this month my #HBSocialKitchen review is for the Hamilton Beach 1.5 Quart Ice Cream Maker or I probably would have never gotten back on the homemade ice cream train, and that would have been a shame.
To be considered ice cream, the concoction has to contain a minimum of 10% milk fat, otherwise it falls into the ice milk (or gelato) categories. Many premium ice creams contain about 18% fat, and it seems like many homemade recipes contain even more. Here’s the deal… I grew up on cheap ice cream. The fanciest we got were actual dairy brands, I had to get that fat level down to get the taste I enjoy.
Here’s my other gripe with homemade ice cream. SO MANY recipes involve making a custard base, pre-chilling for days and other shenanigans. To me, ice cream is fast food, which means I don’t want to plan a week in advance to have it (slight exaggeration here, but you catch my drift). ‘Philadelphia Style’ ice cream, refers to an ice cream made without a custard base, but sometimes still requires a warming and then chilling of the base – ain’t no mommy got time for that!
I’ve worked through all of my ice cream issues to come up with, what we think, is a pretty darn tasty and quick chocolate ice cream (mine is speckled with mini M&Ms, but that’s my issue, not yours). No eggs, no custard, no chilling, no waxy tongue-feel. I win! I’m giving some credit to my Hamilton Beach Ice Cream Maker as well, it worked way better than my old machine and it’s going to be well used this summer as I come up with more frozen treats.
Heather’s Chocolate Ice Cream
- 2 cups cold 2% milk
- 1 cup cold heavy cream (labelled as whipping cream sometimes)
- 1 tsp pure vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
Quickly whisk this all together (I did it in a 4 cup glass measuring cup, so that it was easy to pour into the machine), turn the machine on (have the bowl pre-frozen as per instructions… I suggest just keeping the bowl in the deep freeze at all times) and pour in the mixture. Allow to churn for about 25 minutes. Scrape the mixture (it might not be super firm- more like a super thick milkshake) into a 9×5 loaf pan, or any other shallow freezer-safe container. Cover the top of the ice cream with plastic wrap and allow to firm up in the freezer for about 4 hours if you want a scoopable dessert. Now yes, I know this still means waiting, but 4 hours is way better than a day and a half! If you want to mix in any bits, throw them in during the last minute of churning, or just stir them in before firming up in the freezer.
Now THIS tastes like the ice cream I grew up with. The good thing about having your own ice cream maker is that you can make it just how you want. No added thickeners, flavours or other weird things. If you want full fat, go for it. Sorbet? No problem. Froyo? Same.
One of you are going to win the same Hamilton Beach 1 1/2 Quart Ice Cream Maker that I have been having fun with. To enter, complete the form below and good luck! (Canada only)
Disclosure: This post is sponsored by Hamilton Beach Canada. In exchange this review, I have received special perks in the form of products and compensation. All opinions on this blog are my own.