Chocolate Turtle Ice Cream
Ahhhh, it’s August already! Awww, it’s time for Secret Recipe Club! Yippee for heavenly ice cream!
Bet no one will ever guess whose blog I have for Secret Recipe Club this month. I’ll bet at least everyone in Group A will be able to guess! If you can’t guess, maybe you’ve been living under a rock. Or here’s a hint, maybe you’re a lunatic………………..well, that doesn’t sound very nice…….but since my secret blog this month is none other than Kim Bee of Cravings of a Lunatic, it’s probably okay to say. Kim has such a fun blog. I love her writing and I love her food! Check out her "about me" page. She is a barefoot-loving, picky eater who hates pickles and tomatoes and is lactose intolerant, but love ice cream. She likes it so much that she has devoted her Sunday posts to Ice Cream Sundays (though I think she posts about ice cream more than just on Sunday). ;) No matter, I don’t hardly know Kim, except for recently discovering her blog through the Secret Recipe Club, but we have a lot in common—especially our love for ice cream. I was torn on which ice cream to make from her blog, but finally settled on her Turtle Ice Cream. Oh, that’s another thing we have in common, I love turtles—the chocolate caramel pecan kind, not so much the animal. ;) Kim has turtle popcorn, and no-bake turtle cheesecake, and turtle bark just to name a few.
I have not made enough ice cream this summer, so this was a perfect excuse for me to do so. I ended up making a few slight changes to the recipe, since she has cut up turtle candies in her ice cream and I didn’t have those, so I put pecans and drizzled melted chocolate in the ice cream and made Kim’s caramel sauce that is part of her turtle bark recipe, which is some good stuff! The caramel went on top of the ice cream, since I knew some in my family would not like it IN the ice cream (crazy people!).
I really like the chocolate ice cream recipe for how simple it is, with just cocoa powder, sugar and a mix of cream and milk. I’ve made it twice.
3/4 cup cocoa powder
1/2 cup granulated sugar
1/3 cup dark brown sugar (I’ve also used light brown as I’ve made the ice cream twice)
pinch of salt
1/2 cup 2% milk
1 1/2 cup half and half
1 cup heavy cream
1 teaspoon vanilla extract
2 1/2 ounces toasted, cooled, chopped pecans
2 1/2 ounces milk chocolate, melted
In a medium sized saucepan, combine the cocoa powder, sugars, salt and 2% milk and 1/2 cup of half and half. Stir with a whisk and let the mixture heat on medium until sugar dissolves, 2-5 minutes. Remove from heat and add the mixture to a blender, as well as the cream and vanilla. Blend for about 1 minute. Refrigerate the mixture until it is cold, or put it in a bowl in an ice bath until cold.
Churn in the bowl of an ice cream maker according to manufacturer’s instructions, 20-25 minutes. Just before it is finished, add the pecans and drizzle in the melted chocolate in a fine stream. Put the ice cream in an airtight container and freeze for a couple hours.
Serve with caramel sauce and more chopped pecans (optional—just the nuts), the caramel is mandatory for turtle ice cream! ;)
I had to do it. I baked a chocolate chip cookie in a 4 ounce ramekin and put a little of the Chocolate Turtle Ice Cream and Caramel Sauce on top (and then I took a bite and gave the rest to Kevin and Scottie, sigh). Dee-licious!