Homemade Chocolate Chip Ice-Cream

It's 84 degrees in Northeast Ohio. Why not? I mean sure bathing suit season is right around the corner, but instead of worrying about, well... anything. Enjoy this day. This beautiful warm spring day. Have a (small) bowl of ice-cream.

Here is what I used:
3 Cups Cream
1 Cup Half-n-Half
2 Tablespoons Vanilla Extract
3/4 Cups White Sugar
About a handful of semi-sweet chocolate chips
A saucepan
Electric Ice Cream Maker
Glass Bowl and Plastic Wrap
Container with Lid
(Recipe inspired by Basic Vanilla Ice-Cream Recipe from the book Home Dairy by Ashleigh English)


Here is what I did:
In a saucepan warm the half-n-half and cream over medium heat until little bubbles appear around the edges of the pan.
Remove from heat.
Stir in sugar until completely dissolved.
Pour mixture into a glass bowl and let it cool a bit.
Then stir in your vanilla extract.
Cover with plastic wrap and refrigerate over night.
The next morning pour mixture into electric ice cream maker and when the ice-cream starts to pull together and look nice and fluffy pour in your chocolate chips.
Process the ice-cream according to your machines directions. Ours starts to putter and act like it is choking on something.
Spoon your ice-cream into a container with a lid and place in the freezer for 6 to 8 hours. This recipe makes about a quart.
Enjoy after a yummy chili dinner and then go back outside and putter around your yard.

Enjoy!

What a weekend!

See that pitchfork in the header? It's there to do more than just tickle your eyeballs when you hit up this here blog--it's a reference to the fact that our food interests supersede just combining elements to produce mouth-watering (and hopefully photogenic) delicacies. A tomato is awesome, but a homegrown tomato--well, there's nothing quite like a homegrown tomato, is there? So we're growing tomatoes. Well, more than just tomatoes--we're also growing cucumbers, peppers, potatoes, carrots, lettuce, broccoli, spinach, peas, beans and zucchini, not to mention strawberries, blackberries, raspberries, blueberries, apples, pears and peaches. Here are four vegetable beds which, if my math is right, occupy about 240 square feet of our back yard.

Our climate hasn't exactly accommodated our gardening endeavors this year--the past month has seen multiple dips from the 80's to 40's, and rainfall has been a nightmare for the folks around here who grow stuff in the ground for a living--but we've been out there, shoveling, hoeing, and tilling whenever the sun offered us a few hours of productive time. So we're not sure what we'll actually be harvesting and what we'll be mourning, but we have high hopes, and, if even a percentage of our little backyard farm yields results, we'll be soon be blogging about recipes assembled from homegrown ingredients...and that could take us to some exciting places.

This past weekend handed us two days of glorious sun, and we spent both days out back, adding our sweat to all those pools of rainwater. Today, of course, my muscles scream in protest. It's important to have little joys to anticipate while waiting for basketfuls of larger joys come harvest season, and that's where this cinnamon ice cream with chocolate swirl comes in: It's how we ended our back-breaking weekend of sunburn and strained...well, everything. I grabbed this recipe and layered in this recipe for the swirl.

  Cinnamon ice cream with chocolate swirl (homemade chocolate sauce pictured in jar).