When I've been thinking about a post for a long time, I have that same excited feeling that I felt as a child on Christmas Eve. I've been thinking about this recipe for a long time, then searched for some interesting tidbits of information to go with it. One day I was reading about some blog events coming up and thought it would be fun to try Meeta's What's For Lunch Honey (WFLH) Monthly Mingle. It's my first time entering a submission to her event, so this is adding to my nervous excitement. I hope everyone likes it! The theme for the July Mingle is ice cream. I've been thinking about a new chocolate ice cream flavor since watching Jay Leno interview House Speaker Nancy Pelosi a few months ago. I'm a night owl, so I often tune in to The Tonight Show. I was really happy to hear that he would be interviewing our new Speaker of the House. I was so happy on election night when I heard that the Democrats had taken over the House and that Nancy Pelosi would be the first woman Speaker. And some of you may remember my post pondering her luncheon with the President.
In the interview with Jay Leno, Speaker Pelosi revealed her love for chocolate and that she eats chocolate ice cream almost everyday! I had a whole new respect for this woman! I was inspired to make chocolate ice cream that would be chocolaty enough for her! My mission was cast and I've been hard at work planning ever since. Now as much as I admire Speaker Pelosi, I was very unhappy to hear that as far as she was concerned, impeachment of President Bush was "off the table." I read a very interesting article recently discussing the "I" word. But I'll get back to what most of us can agree is great on the table - chocolate ice cream.
I must warn you about this recipe. It's really chocolaty, maybe even too chocolaty. The next time that I make it, I plan to use just one* bar of chocolate instead of two, but try it for yourself and see. I adapted the recipe here from cdkitchen.
Nancy Pelosi Chocolate Ice Cream (makes about 1 quart)
1/2 cup cocoa powder 1 cup vanilla rice milk 2 large eggs 1 cup sugar 1 cup Half & Half 1 tsp. vanilla 1 pinch sea salt
1. In a large microwaveable bowl, add the cocoa powder and rice milk. Use a large sturdy whisk to quickly combine. Microwave chocolate and milk for about one minute. Whisk until smooth. 2. In separate bowl, whisk together eggs. Add eggs to chocolate mixture and whisk until smooth. Whisk in remaining ingredients, except for chocolate bars.
3. Pour mixture into ice cream maker. Follow ice cream maker instructions.
4. Break chocolate bars into pieces and pulse in mini-chopper.
5. When ice cream is finished, after about an hour, pour into container that can be stored in freezer. Stir in the chopped chocolate pieces. Ice cream is best if frozen for at least 12 hours.