Homemade Chocolate Ice Cream
By Lia
Hello and welcome to Lia's do-it-yourself cooking show and by cooking show I mean that this is going to be a one-episode shindig where I try not to burn down the kitchens of Hogwarts while I try to entertain you and help you to cook something delicious.In honor of National Chocolate Ice Cream Day on June 7th, I'm going to teach you how to make Chocolate Ice Cream at home without having to run to the store to get some when you're 6 hours deep on a TV show on Netflix and it is 3 AM.
In order to get started, you're going to need a couple ingredients:
- 1 cup unsweetened cocoa powder (Dutch process preferred) (just use some Floo Powder and travel over to the Netherlands where they are supposed to have this)
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1-1/2 cups whole milk
- 3-1/4 cups heavy cream
- 1 tablespoon pure vanilla extract
Now, you're going to have to preheat your Muggle cooking apparatus to 250 degrees Fahrenheit... Wait a second. No. Ignore that. There's no actual baking thing needed here. Sorry about that. I thought we were making cookies. Ice cream doesn't need to bake. Silly me.
Okay, so, you're going to need a bowl to place the cocoa and sugars inside, and stir them around so they're all combined.
Once that's done, you're going to add the whole milk to the sugars and cocoa and use some hand mixer Muggle machine, apparently it has two whisks instead of one. If you don't have that contraption, a regular whisk is fine. Oh and don't use your wand, you don't want to get it dirty or leave it in the bowl. You're going to stir them for 1 to 2 minutes until the cocoa and sugars are dissolved in the milk.
Now, you're going to stir in the cream and vanilla.
Once your mixture is ready and you want to get that sucker ready to eat, place it in a freezer bowl (or just put a non-stick charm on it) and let the mixture thicken in your freezer for 25 to 35 minutes. By then, the ice cream will have a soft, creamy texture. If you want a more firm texture, place the mixture into a container and art-tight seal it and place it in the freezer for 2 hours. Remember to remove it 15 minutes prior to serving for the best results.
See? That wasn't all to bad. Now I just need to find my wand to clean up this mess.
Wait a minute... Where is my wand?
Oh no. Please don't tell me I put it in the ice cream... And what is that burning smell? THE OVEN OH MY!
Signing off and putting out this miniature fire! -Lia