Life in a Northern Town

A Taste Of Summer

I am not the biggest fan of dessert, I would much rather have another glass of wine. However, my family loves ice cream with a passion similar to George's affection for his Chuck-it. I decided to make another run at Mother Of The Year and what better way than with frozen cream, eggs and chocolate? The leap into the land of homemade ice cream was surprisingly easy and there is no looking back, it is so good. Meghan loved it so much, she brought it to school for snack. Not that second and third graders are a tough audience (when it comes to ice cream) but I was secretly proud of my new-found frozen dessert prowess when Meg said her classmates loved it.

I tried two different paths to ice cream heaven: no cook chocolate and a cook and cool vanilla bean. Both were good but I preferred the vanilla bean, the creamy texture was transcendent. I have an ice cream bowl attachment for my Kitchen Aid mixer and it worked very well. However, it is very important to freeze it at least a day in advance. I got a bit impatient, the bowl was not completely frozen and one of my batches had a lot of ice crystals. It was still good but the point of homemade ice cream is the rich and creamy texture (in my opinion).

I am working my way into gelato land. Now that is a place where I might have to take up permanent residence.

No Cook Chocolate Ice Cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 cups whole chocolate milk

2/3 cup chocolate syrup

Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Vanilla Bean Ice Cream

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

1 cup heavy whipping cream

1 egg yolk

1 1/2 teaspoons vanilla bean paste

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

Both recipes are from Southern Living.