Necessity is indeed the mother of invention. For example, suffering three-digit California temperatures necessitates ice cream. On a particularly miserable day this week, I returned home from my lunch shift at the restaurant to find my mom in the kitchen. Her hair was thrown up in a wild bun, the counter was scattered with measuring cups, and the room smelled like espresso. She glanced up from her mixing bowl, smiling when she saw me, and held up a spoon. “TASTE this!” she exclaimed.
I confess, I did not stop at one spoonful. Together, my mom and I devoured most the batch. You just can’t go wrong with coffee and chocolate, you know? We called it “Chocolate Java” because it sounded groovy.
Ingredients:
- 2 cups whipping cream
- 7 oz. condensed milk
- 1/2 cup espresso
- drizzle of maple syrup
- 1/2 cup chocolate chunks
Directions:
Whisk everything together in a mixing bowl, stir in the chocolate chunks last, and freeze in the ice cream maker according to the manufacturer’s instructions. That’s it! Super easy.
The ice cream tastes best right out of the ice cream maker (that’s when it is the most creamy) in the middle of a hot afternoon in summertime. If you have any extra you can scoop it into a container and freeze it for later.
I’m afraid that’s all for this week, though — there’s a lot of exciting things happening right now. I’ll tell you all about it in next week’s post!
Love,
<3 Olivia Grace
