Saturday, 9 July 2011

The world's easiest chocolate ice cream - no machine required!


If you ever thought that making a homemade ice cream is too much work or impossible because you don't have one of those fancy ice cream machine...then you are wrong...Introducing to you..

....The world's easiest chocolate ice cream that you can easily make at home..with no machine required! Thanks to David Lebovitz for sharing this recipe on his blog.

I do have a little warning that this recipe ask for quite a lot of liqueur (not that is bad hehe)..the liqueur taste is a little strong in the ice cream but I don't mind it at all :)

I have made a little adjustment in the recipe and here is my version of this recipe:

Chocolate and Banana Ice Cream
Four to six scoops
From Ready for Dessert (Ten Speed) by David Lebovitz
2 ounces (55 g) bittersweet or semisweet chocolate, chopped ( I like Lindt 70%cocoa or Whittakers Dark Ghana )
6 tablespoons (80 ml) cream ( you can also use milk, whole or low-fat )
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the cream.
2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
You can easily increase this recipe to make more than it calls for. I haven’t tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one.

I found that this keeps for weeks in the freezer and maintains it’s absolutely perfect consistency. Cheers!

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