Sometimes I have to remind myself that I am a grown up. I love being silly, playing games, and making a mess. Maybe I do it my adult-like way, but it is fun acting like a kid sometimes. As we enter the Fall and holiday season, there are many more reasons to play and have fun. I cannot wait to pick out some pumpkins over the weekend! And my favorite part may just be the hayride.
This Fall is the first Fall season that I am spending in my new home. The yard is surround by trees and I cannot wait until the leaves begin to fall and I can make a big pile to jump in. Jumping in leaves is one of my fondest childhood memories of the Fall. My family had just moved to a new town and we were staying in an apartment while the finishing touches were placed on our new home. We were staying in an apartment building at the bottom of a huge hill (well huge in the eyes of a 5-year-old). A couple months after we moved, I remember the leaves started to turn and fall. We raked the leaves into big piles and spent hours jumping in and out of massive red and yellow pillows and then rolling down the hill. I can still remember the damp smell of the leaves and the cool air. The memory always brings a smile to my face and may be one of the reasons that Fall is my favorite season.
It has been quite a while since I posted a chocolate scoop, so I figured it was time. I have been craving deep, complex, and spicy flavors lately. I decided to combine my favorite recipe for chocolate ice cream with some Fall spices. I love it! This scoop would be great in a hot chocolate “affogato.” Enjoy!
Chocolate Spice Ice Cream
Makes 1 quart
Chocolate liquor:
½ cup (56g) cocoa powder
1/3 cup water
1/3 cup (67g) sugar
2 oz (56g) bittersweet chocolate, chopped
¼ tsp salt
Ice Cream Base:
1 cup whole milk
1 tbsp cornstarch
1 ½ cups heavy cream
1 1/2 cups evaporated milk
1/3 cup (67g) sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 tsp pure vanilla extract
Fill a large bowl with ice water and set aside. Begin by making chocolate liquor; combine cocoa powder, water, and 1/3 cup sugar in a small saucepan. Place saucepan over medium-low heat and bring to a low boil, whisking constantly. As soon as you see bubbles, remove from heat and add bittersweet chocolate. Let sit for 2 minutes and then stir chocolate liquor until smooth. Whisk chocolate liquor and salt in a medium bowl and set aside.
In a small bowl, whisk 2 Tablespoons milk and cornstarch, set aside. Combine remaining milk, cream, evaporated milk, 1/3 cup sugar, cinnamon, and ginger in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.
Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to churn, add vanilla. Pour base into an ice cream machine and churn according to the manufacturer’s instructions. Transfer ice cream to a freezer-safe container and freeze until firm, at least 4 hours.
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