Mid-Week 4 Bonus Recipes – Ice Cream!!

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It’s national ice cream month, in case you hadn’t heard.  And if you know me, you know that I LOVE ice cream.  It’s really a problem how much I love it.  Our favorite Ice Cream place ins DC (Thomas Sweet) is a mile and a half away, so we justify the trips by walking there and back.  The 3 mile walk totally cancels out the two scoops of ice cream, right? Right.

Anyway, Sunday was National Ice Cream day, and we decided to celebrate by putting our ice cream maker to work!  We tried two different recipes.  They are both amazing and we will for sure be making them again.  The chocolate decadence was fussier – involved cooking on the stove, a lot of constant stirring, and then it had to sit in the fridge for 16 or more hours.  But all the fuss was SO worth it.  The Mocha Madness is also delicious, and wayyyy easier.  The taste reminds me of the starbucks java chip ice cream that they use to sell at grocery stores but discontinued because apparently they like breaking hearts.  My heart is sad but my waistline thanks them.  We had a little issue with the mocha madness this first time.  It was still delicious, but we got impatient with our ice cream maker and the fact that the container has to be fully frozen before making ice cream.  So the texture didn’t turn out as great as we’d like.  I don’t even care, it’s still amazing.

James came over on Sunday to help us eat the first batches of ice cream, but we still have a bunch left and have had it every day.  Except Monday, we were too busy sitting at the PwC VIP Dream Suite table at the Washington Kastles match.  The Kastles are DC’s tennis team.  Yes, it’s a real thing but their season is super short so a lot of people don’t know about it.  But they’ve won the title 4 of the past 5 years and hold the record for the longest winning streak in sports (34 matches, no the streak isn’t still going).  One of the partners in my office buys season tickets at a fancy table and when he can’t go he puts the tickets up for grabs.  Matt and I were lucky enough to get a pair for this week.  However we weren’t lucky enough to be attending the same night as the Obamas.  Apparently they sit at the VIP dream suite tables too.  Obamas or no Obamas, it was pretty cool, and we’re not tennis people so that should mean something.  If you live in DC check them out next summer (this season’s championship matches start tomorrow).  They play in foggy bottom, so get on it.

Anyway, the recipes…

Chocolate Decadence link to source


1/2 cup Dutch-process cocoa

1 cup sugar

3 tablespoons Instant ClearJel or cornstarch

1/4 teaspoon salt

1 cup water

1 tablespoon vanilla/1 tablespoon espresso powder/1 teaspoon cinnamon, all optional

2 cups (1 pint) whole milk

1 cup chopped semisweet or bittersweet chocolate, or chocolate chips

1/4 cup coffee liqueur (e.g., Kahlua) or the liqueur of your choice, optional


1) In a medium saucepan, whisk together the cocoa, sugar, ClearJel or cornstarch, and salt.

2) Slowly whisk in the water, then the flavor of your choice and the milk or cream.

3) Bring to a boil over medium heat, whisking frequently as the mixture warms, then almost constantly as it becomes hot; you don’t want the mixture to stick to the bottom of the pan.

4) Remove from the heat and stir in the chopped chocolate or chocolate chips, whisking until chocolate melts.

5) Pour into a bowl, and stir occasionally as it cools, to prevent a skin from forming.

6) Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it’s well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer, too; it needs to be as cold as it can be.

7) Next day, pour the chocolate into the ice cream maker, and freeze for 20 to 25 minutes, until it’s quite stiff.

8) Scoop the ice cream into a bowl. For best texture, stir in 1/4 cup coffee liqueur (e.g., Kahlua), or the liqueur of your choice. This will keep the ice cream soft and scoopable indefinitely in the freezer.

9) Serve the ice cream immediately, if desired; it will be very soft. For harder ice cream, store in the freezer. Ice cream without liqueur will become nicely hard in 3 hours. With the addition of liqueur, it will take 6 hours or more to become quite solid. Ice cream without liqueur will become unpleasantly hard within 5 hours or so; to soften, let sit at room temperature for 30 minutes or so before serving.

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Mocha Madness (recipe from here)


1 cup cold whole milk

3/4 cup sugar

2 tablespoons espresso powder

2 tablespoons cocoa powder, Dutch-process preferred

2 cups (1 pint) cold heavy cream or whipping cream

1 teaspoon vanilla extract

8 Oreo cookies, broken into small pieces


  1. Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
  2. Stir in the heavy cream and vanilla.
  3. Freeze in ice cream maker according to manufacturer’s directions.
  4. Stir cookie bits into soft ice cream, and serve immediately.

For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. We also added so Kahlua to this one to make it not as rock hard.  It works nicely.  Note: Freezing longer than 2-3 hours without Kahlua will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving if the ice cream has been in the freezer longer than a few hours.

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Also, shout out to my Uncle David for the sweet wood cutting board – he made it!


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