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How too many peas led to my new favorite ice cream

It’s a weird garden year. My green beans haven’t done much yet. My zucchini and summer squash are succumbing to powdery mildew, and I’m hoping the cucumbers don’t follow. I’m still waiting to see if my tomatoes will hang in there.

But my snap peas produced.

To use up a bunch earlier this month, I did a stir fry with beef and peas and garlic scapes and ginger. To finish it off, I added a heavy splash of coconut milk. That left about a cup of coconut milk.

I kept thinking coconut + chocolate = yum. Since it’s summer, ice cream was the obvious answer. I’ve since subjected my kids to the same stir fry (not their favorite) again both because I had a lot of peas and because I was craving another batch of this ice cream.

Chocolate-coconut Ice Cream

(makes about 5 cups)

½ cup milk
½ cup sugar (scant)
8 oz bittersweet chocolate chips or bar roughly chopped
1 cup coconut milk
1 cup 1/2 and 1/2 or light cream

  1. Pulse the chocolate and sugar in a food processor until chocolate is very small.
  2. Heat the milk in a small sauce pan until it just starts to bubble at the edges.
  3. Add hot milk to the chocolate-sugar mixture. Stir or run the food processor until chocolate melts and mixture is smooth. Pour into a 2-quart or larger mixing bowl. Chill. (I left it overnight, but you can chill for less time as long as it gets really cold.)
  4. Take the cold chocolate out. Try not to stand at the counter eating it all. (It’s really good, but the ice cream is too.) Stir the 1/2 and 1/2 or cream into the chocolate mixture.
  5. Pour into your ice cream maker, following instructions.
  6. My machine takes about 25 minutes. Transfer the ice cream to a covered container and let set for about 2 hours—or eat right away. This one’s really good in it’s soft stage.

 

Some Like It Cold—Chocolate Raspberry Ice Cream

My weekend canning sessions were inspired by using what we had on hand. Cucumbers weren’t part chocolate raspberry ice cream — write • nourish • growof the plan, nor were jalapenos, but we had lots so we canned them.

This ice cream was inspired by raspberries I picked last week. I froze three quarts of berries, but I kept some in the fridge to eat fresh. We did eat some, but the rest were sitting there getting mushy and juicy and begging to be used.

When I started making this ice cream, I remembered why I rarely make chocolate ice cream. You need to melt the chocolate and then let it cool completely before making the ice cream. It takes and extra half hour to an hour, but it’s worth it. Plan on starting about 4 hours before you want to eat ice cream (though if you eat it right out of the ice cream maker before it really “sets” it’s really good that way too). When it comes to bowl or spoon licking, I usually let me kids do a lot of the licking, but I made sure I got my fair share on this one.

Chocolate Raspberry Ice Cream

(makes about 5 cups)

½ cup 1% milk  +  ½ cup half and half   (or 1 cup whole milk)
8 oz bittersweet chocolate, roughly chopped
½ cup sugar (scant)
2 cups heavy cream
½ cup mushy or mashed raspberries sprinkled lightly with sugar

  1. Pulse the chocolate and sugar in a food processor until chocolate is very small.
  2. Heat the milk and half and half in a small heavy bottomed sauce pan until it just starts to bubble at the edges.
  3. Remove from heat and add chocolate. Stir until chocolate melts and mixture is smooth. Pour into a 2-quart or larger mixing bowl. (An 8-cup liquid measure or a large batter bowl work well). Chill.
  4. Stir the heavy cream into the chocolate mixture. Pour into your ice cream maker, following instructions.
  5. About 5 minutes before the ice cream is done (about 25 minutes in my machine), add the raspberries. Let the machine run for 5 minutes more. Transfer the ice cream to a covered container and let set for about 2 hours.

Go make some ice cream—or at least eat some!