This recipe was featured in the newest issue of Hannaford fresh. As I have mentioned, we are big lovers of ice cream in this house and this is especially true in the summer months. We tend to stick to a few favorite recipes, but I had to give this recipe a try. It was written by my friend and fellow ice cream lover, Lisë Stern. With three ingredients and no time on the stove; this recipe was written with children in mind.
Milk Chocolate Ice Cream from July/August fresh
1 1/2 cups store-bought chocolate milk
1/2 cup chocolate syrup
2 cups heavy cream
1. In a medium-size bowl, stir together all ingredients. Refrigerate for at least 10 minutes or as long as overnight to allow flavors to blend, then pour into the bowl of an ice cream maker and proceed according to manufacturer’s instructions. Most machines produce finished ice cream in 25 to 30 minutes.
2. If you like soft-serve ice cream, eat immediately. Otherwise, transfer to a container with a tight-fitting lid and store in the freezer until it reaches the desired consistency. It will be firm but still soft after 1 hour. When stored overnight, this ice cream becomes very firm. It will keep, frozen, up to two months. Let sit at room temperature for 5 minutes and run an ice cream scoop under warm water before scooping.
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