It’s what one does as one waits for precious, precious yarn to be delivered…. No not just eating it but getting creative about making it.
I was inspired by the Wicked Slushes we had been trying out . It’s a chain of dessert spots that make slushes and add soft serve ice cream to slushes. You may remember my favorite stop for a frozen treat in San Francisco was Dandelion on Valencia and the treat was frozen hot chocolate.
You may also remember how I loved frozen hot chocolate so much that I scoped the internet until a perfect recipe for Chocolate Italian Ice was found and memorized . Then, sadly, you’ll recall how I had completely given up on doing anything in the new kitchen as my guy has claimed all of it for his “studio” since I claimed a former living dining combo room as my studio. My guy understands that a creative individual such as I, must be able to experiment a little. And since dessert is involved he’s letting me make my icy ice cream slushy messes while he tackles his garden.
Here’s the ingredients for chocolate ice: 5 cups of water. 1-2 cups of sugar. 1 cup of cocoa powder. It’s on you to decide how sweet you want the ice to be. There’s also going to be sugar in the ice cream. I bring these ingredients together until it boils and then I leave it to cool down to room temp.
After the mix has cooled down, I pour contents in to a large ziplock bag. I put the bag into my freezer. I visit the freezer after about an hour and give the bag a few squeezes to break up the ice. I do this every hour or so until the all the liquid is frozen and mushy.
After getting so frustrated with making ice cream in the machine, I tried making ice cream in a ziplock with ice already in it.
Ice cream recipe: 2 cups heavy/whipping
cream, 1 cup milk, about a cup of sugar- I use a little less because the ice is still sweet with some sugar. and use a great vanilla extract or paste. My guy always gets organic vanilla paste from a very chill ice cream shop also on Valencia Street named Xanath Ice Cream at 951 Valencia. Best prices, mom and pop shop.
I need to retry this step but since it’s all good, I’ll go forward- Again all ingredients got mixed together in a ziplock bag and then I added the frozen chocolate ice to the vanilla cream mix and put that bag back into the freezer, but now because the fat of the cream freezes quickly, I visit the freezer every half hour to give my bag a squeeze so it won’t turn into a big block of fat and ice.
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