Not long ago, I went on a peanut butter ice cream binge. There's always peanut butter around here. And on some days, you can find crunchy peanut butter, almond butter, pecan butter, macadamia nut butter.
Yeah, we might be a little nutty around here.
And then I made Nutella ice cream, because I had a jar of Nutella I bought for a chocolate-hazelnut product tasting. That ice cream was pretty darned good. But it was time to move on.
I peered into the cabinets. What else is like peanut butter or Nutella that could go into ice cream? I spotted a jar of a chocolate spread - like Nutella, but just chocolate.
Hello, ice cream!
This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen.
We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Our sponsors for the event have provided us with some great prizes.
A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon.
Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Very Chocolate (little malt) Ice Cream
1 1/2 cups heavy cream
3/4 cup sugar
Pinch of salt
3/4 cup chocolate spread
1 1/2 cups milk, divided
2 tablespoons cornstarch
1 tablespoon vanilla extract
2 tablespoons malted milk powder*
Put the cream, sugar, salt, and Hersheys's Spreads in a saucepan and heat to boiling.
Combine the cornstarch with 1/2 cup of the milk, and combine the vanilla extract and malted milk powder with the remaining 1 cup of the milk.
When the chocolate mixture has come to a boil, give the cornstarch/milk mixture an extra stir to make sure it is combined, then add it slowly to the chocolate mixture, stirring the chocolate as you add the milk.
Continue cooking, stirring constantly, until the mixture comes back to a boil and thickens a bit. Turn the heat off and add the milk/vanilla/malt mixture.
Stir to combine. Let the mixture cool to room temperature, stirring once in a while, then refrigerate. Note: it will cool a lot faster if you transfer it out of that hot pot.
When the mixture has chilled, churn it in your ice cream maker according to the manufacturer's instructions.
*There are a couple types of malted milk powder. Some dissolve easily in cold liquids, because they expect you'll be using them for malted milk concoctions. Some need to be mixed with warm liquids. I suggest you buy the kind that dissolves in cold liquids. It's just easier to work with. If you accidentally bought the type that wants to dissolve in hot mixtures, just add it to the hot chocolate mixture in the pot before you add the cold milk and vanilla. Then, next time you're shopping, buy the other one.
Stop by to visit all our Day 2 Ice Cream Week Participants:
- and remember, we'll be here ALL WEEK sharing ice cream recipes!
|Cookbooks in the giveaway!|
- S’mores Ice Cream Sandwiches by Cravings of a Lunatic
- Balsamic Roasted Strawberry Ice Cream by The Girl in the Little Red Kitchen
- White Russian Milkshakes by The Redhead Baker
- Very Chocolate Little Malt Ice Cream by Cookistry
- Kickin’ Peach Milkshake by The Life and Loves of Grumpy’s Honeybunch
- Vanilla Bean Ice Cream by Love and Confections
- Chocolate Beet Milkshakes by Farm Fresh Feasts
- Salted Caramel Ice Cream by Noshing with the Nolands
- Gluten Free Dark Chocolate Sea Salt Ice Cream by Gluten Free Crumbley
- Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
- Apple Pie Ice Cream by Mind Over Batter
- Nutella Swirl Toffee Crunch No-Churn Ice Cream by Cupcakes & Kale Chips
- Chocolate Ginger Ice Cream Sandwiches by Mother Would Know
|More goodies to win!|
- One Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel