i know, i’m getting boring

 

probably you’ll get the impression that i’m obsessed with only one thing

and i am, in some ways :D but i promise, i won’t be posting only ice cream recipes ;) though there will be a lot of those around here ;)

 

one of the most frequently asked questions whenever i post an ice cream recipe is: wonderful! must be yummy, but i don’t have an ice cream maker :( what can i do? ;(

beside the fact that all ice cream recipes can be made w/o an ice cream maker (there’s way more work to do, but one can make it), i have “invented” – it’s all a matter of playing around and adapting already existing stuff actually - (and will be inventing more) recipes which do not require an ice cream machine. Like the following. I do have an ice cream machine, but it’s not of the compressor freezer kind, mine has the bowl that has to be put in the freezer at least 13 hours or so before you churn your ice cream (see here, here, here, here), so either you basically plan when you’ll be making ice cream, or you have a huge freezer, and always keep the bowl there, so that it’s ready to use and well frozen any time you need it. When my parents complain because i have stuffed the freezer of anything that could possibly be use to stuff a freezer, i sometimes take the bowl of the ice cream machine out of the freezer. And here comes the necessity to have “No-churn” or “no ice cream machine” ice cream recipes.

Ingredients:

serves 6

 

300 g nutella (hazelnut-cocoa spread)

220 g condensed milk

200 ml cream

2-4 tbsp milk

 

Method:

place en bain marie the nutella, just to get it softened;

remove from heat and fold in the condensed milk and as much milk as you’ll need to get a nice and smooth mixture (neither too thick or too runny);

put it in the MW for 30 secs, stirr well, get a nice and smooth and homogeneous mixture, and see if it needs another 15-30 secs in the MW; if it’s fine, allow to cool at room temperature (if it gets too thick add some other milk, but not too much);

once it has cooled down, fold in the whipped cream, gently, and then pour the mixture very gently into a proper box/container (that can be put in the freezer) – the layer of mixture shouldn’t be thicker than 2.5 inch;

place into the freeer for no less than 6 hours;

DONE. Don’t have to do anything more than this. Just go get a scoop and a bowl. It’s ready to be eaten. And it will always stay creamy.

 

;)

And there he was, tempting her, for all this time…

Until one day, finally the girl with the whisk gave in to the temptation. You win. And Chocolate Sorbet be it.

 

 

I had wanted to try it for ages. One day I told myself “go to the kitchen and get started!”. And so did I. But wait, get started with what? what recipe will i be using? there are so many out there!

Why getting things more complicated, if you can have them the easier way?

For a start, therefore, I picked his recipe. His recipes are never wrong, his a master of not just ice creams, but frozen treats and sweets in general! So it must be a success, i thought.

And it was indeed.

I have to say, though, that what really convinced me were the words written by Smitten Kitchen and referring to that Sorbet. (

This stuff is better than brownies. It’s awesomer than the fudgiest chocolate ice cream. It makes chocolate truffles taste like they’re not trying hard enough. It could send that brandied ganache home with its tail between its legs.

A little bold, isn’t it? ;)

Well, the Sorbet was indeed delicious. Dunno if it really was better than brownies and truffles and chocolate ice cream (which i all love btw). But sure it was awesome :)

David Lebovitz’s Chocolate Sorbet – no milk, no cream, no eggs, and yet delicious (perfect for allergies and stuff)

adapted from Smitten Kitchen

 

Ingredients

yelds a quart (1 liter) – I quartered the ingredients so it served 1 [my adaptations in red]

 

2 1/4 cups (555 ml - 375+180) water [93+45 ml]
1 cup (200 g) sugar [40 g]
3/4 cup (80 g) unsweetened Dutch-process cocoa powder [regular unsweetened cocoa powder, 20 g]
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped [42 g]
1/2 teaspoon vanilla extract

 

Method:

In a large saucepan (do it: use a large one!) whisk together 1 1/2 cups (375 ml – 93 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml – 45 ml) water. Transfer the mixture to a blender and blend for 15 seconds (i didn’t do that). Chill the mixture thoroughly (i chilled it overnight, covered with aluminum foil) [If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.], then freeze it in your ice cream maker according to the manufacturer’s instructions.

Allow to set for 4 hours in your freezer to get a nice and scoopable consistency.

  

 

Variations:

Mexican Chocolate: Use Ibarra chocolate and add 1 tsp cinnamon.
Espresso-Chocolate: Use coffee in place of water, add chopped chocolate-covered coffee beans.
Aztec Chocolate: Add 1/2 tsp red pepper.
Chocolate Mint: add a splash of Creme de Menthe or a drop of peppermint extract.
Chocolate Coconut: Use coconut milk in place of the water, add 1/2 tsp coconut extract.