Skip to main content

Chocolate Mousse Ice Cream #IceCreamSocial

By

Sue of Palatable Pastime invited us to join her for an ice cream social today. "Join in for a fun posting with frozen treats of any kind, such as ice cream, frozen yogurt, gelato,sorbets, ices, affogatos, malts and shakes, ice cream cakes, ice cream pies, ice cream sandwiches, sundaes, popsicles, what have you," she wrote. 'Tis the season.

Here are the what the other cool gals are bringing to the #IceCreamSocial...

 Mine...
"Mom," R commented, "you have never made chocolate ice cream." True. I usually stick to the fruity flavors. So, we fixed that...and he declared it the best chocolate ice cream he'd ever had! As far as the name - Chocolate Mousse - R said that it was just like frozen mousse. He loves mousse.

D disagreed that it was the best ever, but admitted, "It's not too bad, Mommy."

Ingredients
  • 1 C heavy whipping cream
  • 3/4 C organic granulated sugar
  • 3/4 C unsweetened cocoa powder
  • 1 t ground cinnamon
Procedure

Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 30 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze for at least an hour before serving. 
Labels:

Comments

  1. JoleneJuly 1, 2017 at 4:37 AM

    I've never made chocolate ice cream either, definitely time to change that! This looks fantastic.

    ReplyDelete
  2. CarleeJuly 1, 2017 at 6:10 AM

    This ice cream social stuff is going to be very dangerous for my wardrobe. I want to try them all! This looks so chocolaty and good and I love how simple it is!

    ReplyDelete
  3. JanJuly 1, 2017 at 7:39 AM

    That looks so devine! Scrumptious!

    ReplyDelete
  4. A Day in the Life on the FarmJuly 1, 2017 at 4:21 PM

    Perfect recipe...easy peasy and delicious. Love that you added cinnamon.

    ReplyDelete
  5. Family Around the TableJuly 2, 2017 at 5:14 AM

    Sounds delicious. I usually make vanilla so we need to try chocolate.

    ReplyDelete
  6. danaJuly 2, 2017 at 8:51 AM

    How many servings of ice cream do you get out of one cup of cream? was it just a taste for each of four people or does it puff up in some way to make more volume than a cup would imply?

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 3, 2017 at 10:42 AM

      It does puff up a bit, but I serve this in demitasse cups, so we probably got 8 to 10 servings out of it. It's strong.

      Delete
  7. Hezzi-DJuly 2, 2017 at 3:19 PM

    Ice cream that tastes like frozen mousse sounds really good!

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more