Zanzibar ice cream
Named more for an ice cream I remember loving as child then the exoticness it may allude to.
Now I am not exactly sure if there ever really was a Zanzibar ice cream that I tried as a child but I seem to remember it and it was most certainly a dark chocolate type (I come from the midwestern state of Wisconsin known for it's dairy products, ice cream being one found in unusual abundance).
Here is my version of the Zanzibar Ice Cream
(or dark chocolate ice cream with a hint of mint)
2 cups full or 2 percent milk
3/4 to cup dark cocoa powder ( I used dark Perugina powder)
(Picture shown)
*of note, I am not entirely sure if it is just dark unsweetened cocoa powder or perhaps something you make the thick hot Italian hot chocolate with.
4 egg yolks
3/4 cup sugar ( I used a tiny bit less than this)
1 cup single cream
1 spring fresh mint
Heat two cups milk in a medium saucepan.
Mix 3/4 cup cocoa powder with the milk.
add 3/4 cup sugar ( I used demurera but any plain sugar would do)
* I like my chocolate ice cream to be on the dark and bitter side as I like to taste the chocolate so you may want to add a little more sugar).
Let the mixture heat just to a gentle simmer (then add one three inch spring of fresh mint) and watch closely so as not to burn for 2-5 min, stirring continuously. Then remove from heat ( also remove the soggy mint spring) and add the 1 cup single cream (in the US it may be safer to use double cream) (here single cream whips just like double cream, only difference I can see is single cream is a little less thick to start with and it is near to impossible to find double cream).Separately beat 4 egg yolks till fluffy, (should be ribbon like when you bring a whisk through).
Add the heated milk and cocoa mixture in a tiny smooth stream to the whipped egg yolks, and when completely combined bring the mixture back to the stove top and heat slowly till it thickens enough to coat the back of a wooden spoon, remove and let cool , then refrigerate for a few hours and lastly pour into ice cream churner (this recipe makes about 10 two scoop servings).
The weeks are galloping by at an unusual pace here, sorry I have not managed to write many posts or leave many comments. amid visitors and neolithic temple reading here I have been working on some sewing commissions. But here are a few tiny snippits of the week,
The season of village feasts, Birgu (our close neighbour) had hers on Tuesday. The sound of fire works and marching bands have been a constant all week.
Going out, and enjoying skirts ( I go through phases of forgetting to wear them)
but ahh in summer heat they are the best!
Little creations- oil cloth bag for kids
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