Cleaning Out the Refrigerator
Tuesday, June 23, 2009
There are rumors to the effect that some people actually like to clean out their refrigerators. It hardly seems reasonable, but occasionally things that don't seem reasonable are true. Take, for example, The Easter Bunny.
I don't literally mean that The Easter Bunny exists, but he does have an odd way of manifesting himself. Recently, for example, while performing this most mundane of kitchen tasks, I discovered -- at the back of one of the refrigerator's shelves -- The Easter Bunny himself.
Like Zeus, The Easter Bunny does not reveal himself directly, but only though earthly surrogates. In this case, he appeared in the form of a large and partially eaten chocolate bunny.
He was composed entirely of milk chocolate, which I don't like nearly as much as darker, more bitter, chocolate -- so I knew I wasn't going to eat him. On the other hand, just chucking the mysterious apparition didn't seem properly respectful of a magical rabbit. Instead, I chose to add character to the bland milk chocolate, and let the bunny reappear in new and more divine form -- and one better suited to the season.
Ingredients
1 Cup Whole milk
1 1/4 Cups Heavy cream
1 Cup Sugar
4 oz. Milk chocolate, chopped
1 tsp. Instant espresso powder
1/2 tsp. Vanilla extract
1 Cup Miniature chocolate chips
Method
1. Combine first four ingredients in a saucepan. Heat, while stirring, only until chocolate is completely melted.
2. Add espresso powder and vanilla, stir to dissolve, and cool thoroughly (overnight, covered with plastic wrap, in refrigerator.
3. Stir the chilled mixture, then freeze according to the ice cream machine manufacturer's instructions. When ice cream is nearly done, add chips. Pack in one-quart container and place in freezer until firm.
4. There should be a few spoonsful that won't quite fit, which you should eat immediately (no one else has to know).
I don't literally mean that The Easter Bunny exists, but he does have an odd way of manifesting himself. Recently, for example, while performing this most mundane of kitchen tasks, I discovered -- at the back of one of the refrigerator's shelves -- The Easter Bunny himself.
Like Zeus, The Easter Bunny does not reveal himself directly, but only though earthly surrogates. In this case, he appeared in the form of a large and partially eaten chocolate bunny.
He was composed entirely of milk chocolate, which I don't like nearly as much as darker, more bitter, chocolate -- so I knew I wasn't going to eat him. On the other hand, just chucking the mysterious apparition didn't seem properly respectful of a magical rabbit. Instead, I chose to add character to the bland milk chocolate, and let the bunny reappear in new and more divine form -- and one better suited to the season.
Mocha Chip Ice Cream
Ingredients
1 Cup Whole milk
1 1/4 Cups Heavy cream
1 Cup Sugar
4 oz. Milk chocolate, chopped
1 tsp. Instant espresso powder
1/2 tsp. Vanilla extract
1 Cup Miniature chocolate chips
Method
1. Combine first four ingredients in a saucepan. Heat, while stirring, only until chocolate is completely melted.
2. Add espresso powder and vanilla, stir to dissolve, and cool thoroughly (overnight, covered with plastic wrap, in refrigerator.
3. Stir the chilled mixture, then freeze according to the ice cream machine manufacturer's instructions. When ice cream is nearly done, add chips. Pack in one-quart container and place in freezer until firm.
4. There should be a few spoonsful that won't quite fit, which you should eat immediately (no one else has to know).
3 Comments:
When life hands you milk chocolate, make ice cream? Good one.
You killed the Eater Bunny? When the Mets are in need of pitching? What were you thinking?
Dear gary!
greetings!
I totally agree that dark chocolate (over 0% if possible!) as far a taste is concerned!
Cheers,
Robert-Gilles
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