About 2 weeks ago, he came home with $30 worth of bubble gum ice cream from Baskin Robbins. He had them pack three 2-quart buckets. The best part was that he was on his motorcycle that day and he had the Baskin Robbins people put them in a trash bag so he could loop it over the handle bars of his bike. Good thing the bag didn’t break. That could have been a disaster. Who cares about the car that would have been wrecked. The bummer would have been $30 worth of ice cream ruined.
1 cup cocoa powder (Dutch-process preferred)
2/3 cup granulated sugar
½ cup brown sugar
1½ cups whole milk
3¼ cups heavy cream
1 Tbsp pure vanilla extract
1/2 cup chopped Andes Mints
Place the cocoa and sugars in a medium bowl, stir to combine. Add the whole milk and use a hand mixer on low speed to combine until the cocoa and sugars are dissolved, 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn your ice cream maker on and pour the mixture into the freezer bowl. Let mix until thickened (time depends on the type of your ice cream maker). When there is about 5 minutes left, add the Andes Mints. The ice cream will have a soft, creamy texture. If you want a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
Homemade Chocolate Syrup:
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 Tbsp pure vanilla extract
1/4 tsp kosher salt
2 Tbsp light corn syrup
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into a squeeze bottle. Squeeze into cold milk and stir for chocolate milk or serve on your favorite ice cream.
