- Deer Hunt Returns To Hilltop January 31Posted 4 days ago
- Verona Police Blotter: December 30, 2016 – January 6, 2017Posted 6 days ago
- Top Stories For December 2016Posted 2 weeks ago
- Top Stories For 2016Posted 3 weeks ago
- Verona Police Blotter: December 9-16, 2016Posted 4 weeks ago
- Top Stories For November 2016Posted 1 month ago
- Verona Police Blotter: December 2 – December 9, 2016Posted 1 month ago
- Verona Police Blotter: November 25 – December 2, 2016Posted 1 month ago
- VHS Grad Saves Life At Montclair StatePosted 1 month ago
- Water Main Break On ParkPosted 2 months ago
Dark Mocha Cinnamon Chip Ice Cream
In my world, there are some flavors that are just meant to go together and when ice cream season arrives, I’m inspired to mix, match and combine. I usually keep it simple and mostly kid friendly but do try to have some fun. I’ve been wanting to have fun with dark chocolate and even some spices not typically found in ice cream–like hot pepper for a little kick.
Those are still a work in progress, but while experimenting recently, I was in a position where I only had dark chocolate cocoa powder instead of regular. What started as an improvisation had turned into an ice cream making requirement. I don’t think I’ll ever go back to regular cocoa powder for ice cream again. The chocolate flavor is so intense and has so much depth, that it really makes the ice cream. While there are several flavoring ideas running through my head, I needed to slow down a little bit and avoid a state of constant sugar high. So, I started with chocolate and coffee an another favorite of mine, cinnamon.
But now that I have learned the art of flavoring the sugar for ice cream, the possibilities seem endless because, well, what doesn’t go with chocolate?
Dark Mocha Cinnamon Chip Ice Cream Ingredients:
2/3 cup sugar
1/2 cup dark chocolate cocoa powder
1 tablespoon coffee extract
1 1/2 cups milk
3 cups heavy cream
1/2 bag cinnamon chips
Place sugar and cocoa powder in a large bowl and mix until there are no lumps.
Add milk and coffee extract and stir with a whisk until sugar dissolves.
Add heavy cream and stir until everything is incorporated. (The coffee smell will be strong, but gets diluted as the ice cream rotates in the machine)
Pour liquid into the freezer base of the ice cream maker and turn on.
After about 20-25 minutes when ice cream is almost set, add the cinnamon chips.
Process for 5 more minutes and then pour into a large container to freeze for a few hours.
Notes from my experience:
I had to try this three time to get the balance of chocolate and coffee right. One time I tried regular cocoa powder and the flavor was bland, so don’t substitute it for the dark.
Get News Updates By Email
Frelinghuysen: Trump Will Be Good Commander-In-Chief
During the primaries, Rep. Rodney Frelinghuysen (R-11th Dist.) was...
- Posted 2 hours ago
Michael Domenic Tucci, Owned Verona Barbershop
Mr. Michael Domenic Tucci, 94, died on January 9,...
- Posted 3 hours ago
UNICO Sets Sunday Dinner Fundraiser
The Verona Chapter of UNICO will be hosting a...
- Posted 1 day ago
Where In Verona Is It? Week 52
This is it folks: The last week of MyVeronaNJ.com’s...
- Posted 6 years ago
Where In Verona Is It? Week 22
Naughty? Nice? We’re not going to be judgmental. We’re...
- Posted 6 years ago
PSEG: Here’s Verona Outage Map
With the millions of homes without power around New...
- Posted 4 years ago