- Couldn’t be simpler: Measure the milk and/or cream in a quart jar.
- Add all the other ingredients.
- Shake it up until well mixed. The might stick to the lid and not mix in, so stirring is sometimes necessary. You gotta do what you gotta do to get your ice cream, but hopefully that’s not too much work.
- Pour into your ice cream machine (or try one of the no-machine methods available online like this one from David Lebowitz).
- That’s it! You might have to turn your ice cream machine on, but if you chose wisely, that’s no big deal. (If you own the Donvier I used to own and despised, you’ll have to turn the handle every 3 minutes. Not a peaceful dinnertime!)
* Cream, of course, makes real ice cream. I never buy cream, but I just pour off the top of our raw milk jars without shaking and hope for the best. Surprisingly, with my headstrong opinions about ice cream, I don’t really mind if it’s more like “ice milk,” which might be called “gelato” in fancier circles.
* You can use other sweeteners, but I like the touch of maple that comes through with the syrup (it’s incredibly subtle). I think honey would overpower the almond, and also honey is harder to mix in without dirtying the blender. And you know how I feel about dishes.
* The secret ingredient that makes it the best ever!?? It’s the almond extract. Don’t skip it.
* You can taste the mix before making it into ice cream to test the balance of the sweet vs. cocoa. More cocoa would NOT be a bad thing and would just make it “darker” chocolate (and delicious).
* Feel free to add shredded coconut (use the code STEWARDSHIP for 10% off at that site!) on top, although I admit I really only did it to look cool in the photos. I suppose you could add , but that’s verging on sacrilegious.