Sunday, June 17, 2012

The "Best" Chocolate Ice Cream

 Summer means making time for more cooking and baking, for which it is otherwise nearly impossible to dedicate time during the school year. And with the warm weather, one of my favorite things to make is ice cream. I tried this wonderful recipe that claims to be the best chocolate ice cream ever, and it really is absolutely delicious. And one of the best things is that you don't even have to use an ice cream maker, because the consistency is thick enough that it sets without needing one. An added bonus, there are no eggs, which means you don't have to deal with troublesome custards and pouring mixtures through sieves and all of that. A very simple recipe with incredible results. I took lots of pictures, of course.

I use Baker's semisweet chocolate, both for its quality and its convenient one-ounce squares that make measurements a lot easier.