First I used the blueberries to make a Chocolate Blueberry Ice cream. Then, I had been asked to make a chocolate ice cream using coconut milk instead of dairy. I used this recipe, tweaking it slightly to use agave instead of honey (amazingly enough I was out of honey). It was fantastic but didn’t make nearly enough, next time I will try to double the recipe for a full quart of ice cream. The coconut wasn’t too overwhelming a taste and the chocolate was a nice deep flavor.
Next up in the chocolatey craziness was Chocolate Bacon Ice cream. I know what you’re saying, you’re saying “OMG! Chocolate Bacon Ice Cream!? Why do I not have a cone of it in front of me right now!” (Unless you’re a vegetarian/vegan, in which case I’ve probably just grossed you out. Sorry). I made up the recipe for this delightfully smoky and sweet ice cream by adapting the always amazing David Lebovitz’s recipe for Candied Bacon Ice cream. Candying bacon is a lot of fun and makes your home smell delicious. The ice cream itself is wonderfully silky and chocolaty with all the tasty bits of candied bacon.
Lastly in the line-up is a good old standard: Chocolate Peanut butter Ice cream. For this I used a recipe from (surprise, surprise) David Lebovitz’s book The Perfect Scoop. I find his recipes really approachable to read and enjoy, not to mention that the results are enjoyable to eat.
Oh yeah, and amongst all this I also made Coconut Ice cream, too. For this one I cobbled together my own recipe. I want to try it again and finesse some details before I post it online. It, too, however, was delicious.
And in case you’re worried, no I did not eat all of these myself! :) These are all gifts for friends that I sadly make, taste and then send away to be devoured elsewhere.