April 24, 2007
Over the last few weeks, our nation’s collective emotions have been put through the ringer. At times like these, comfort foods come calling. Something simple that reminds us of happier times and that sweetness can and actually needs to be found in the midst of bitterness.
I cannot think of a better time to eat ice cream. Plus, the warm weather has finally made its way to Massachusetts. Spring has officially sprung. I have an ice cream maker that I’ve only used a few times, so I decided to try chocolate chip with a little something extra. I found a basic recipe on About.com. As usual, I made some changes to the recipe and think that I may have invented a new flavor — SoCo Chip. I used all light cream instead of half heavy cream, flavored it with Southern Comfort instead of vanilla extract, and doubled the amount of chocolate chips.
The ice cream was really good, but I felt that I should do some more adapting and make something lighter that would cause a little less guilt. I usually don’t buy ice cream. I buy frozen yogurt, so I wondered if I could make my own.
I used the same recipe as a guide, but used 1 cup light cream and 1 cup nonfat vanilla yogurt. I also used 1/4 cup sugar and 1/4 cup Splenda. For the flavoring, I used Peppermint Schnapps. The frozen yogurt was really good too, but it had a very yogurty flavor, which overwhelmed the peppermint. I don’t mind it personally, but I think I’ll reduce the amount of yogurt next time or I need to increase the other liquids.
I’m also going to try vanilla rice milk instead of the light cream. Also, using the yogurt seemed to reduce the amount of frozen yogurt in comparison to using cream. The final amount was only about a pint. The freezing time was also reduced. This recipe is definitely a work in progress, but sometimes you just have to do the hard work. I’m up for the challenge. If any of you are interested, I’ll post a more refined frozen yogurt recipe in the not-too-distant future. Enjoy!
SoCo Chip Ice Cream
(Makes about a quart)2 cups light cream
1/2 cup sugar
1 pinch salt
2 T Southern Comfort
1/2 cup mini chocolate chips (add chips to finished ice cream before storing in freezer)
Combine all ingredients except for chips. Add to ice cream maker and freeze according to ice cream maker’s directions. I left this in the ice cream maker for about an hour. Scoop out ice cream into a storage container and stir in chocolate chips. Store covered in freezer.
Comments
sososimple (anonymous) says...
Hey what delicious looking icecream. So pleased that you have made it without eggs. I love eggs but sometimes in icecream they just taste too eggy (if you know what I mean)
April 25, 2007 at 5:10 p.m. ( permalink | suggest removal )
ljohnson (Lisa Johnson) says...
So nice to see you here! : ) I'm not sure if I've had ice cream with eggs in it, but I can imagine that there could be too much egg. Glad you like the photo!
April 25, 2007 at 7:50 p.m. ( permalink | suggest removal )
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