* Or, How I Waited Until the Very Last Possible Moment to Make Ice Cream
There are some people (I won’t mention any names) who simply like to leave things to the last minute. Like, for instance, when they (who shall not be named) promise to mow the lawn over the weekend, and then suddenly it’s sundown on Sunday and mowing in the dark just doesn’t seem an appealing option. Or, for instance, when this same unnamed person (who happens to live in your house with you) is supposed to do the laundry, and they keep procrastinating until you are completely out of dish towels for the kitchen, and only remember that “Oh, I guess we in civilized countries like to wear clean clothes once in a while” when THEY (the person who is nameless and happens to live in the house with you and walks the dogs in the morning before going to work) run out of underwear. Or maybe, when the anonymous hypothetical stranger (who lives with you and walks the dogs in the morning and wears size 16A shirts and 32 waist jeans) is supposed to do the dishes after dinner but instead lolls about listening to classical music all evening and then only begins to run the water into the sink at 10:45 PM and doesn’t get to bed (which, as it turns out, this theoretical mystery man shares with you) until almost midnight.
I must admit, when I first started living with the HH (and please note, the above paragraph is a purely fictional account, and any resemblance to the HH, living or–well, living–is purely coincidental) I found it incredibly difficult to adjust to his, shall we say, apathetic lackadaisical ”relaxed” sense of schedule. Seriously, the HH should have been born in one of those countries where they don’t pay attention to time–like the Pirahã Tribe of Brazil. He lives and moves at his own, highly idioscyncratic, pace–and pretty much oblivious to the rest of the world. Whereas I (or, at least, the “I” of yore) tend more toward the anal side of things. I got through my undergrad years by blocking out chunks of time in my daybook and sticking to my schedule no matter what. It worked well when I lived alone and had no other responsibilities; but now. . . not so much.
You know how they say that people begin to resemble their dogs over time? Well, I think the same thing is true with spouses. It seems I’ve adopted some of the HH’s habits by osmosis (funny, it doesn’t seem to work in reverse). In any case, I think that’s why, on the very last weekend before we bid summer adieu for nine more months (I’m still a little dehydrated from all the sobbing), I decided to make ice cream.
The other day, I put out a call on twitter: what kind of ice cream should I make? I got an array of interesting responses, from Kristin’s suggestion of plum-raspberry (which I also whipped up, as a sorbet–recipe anon) to Heather’s apple or Monika’s pumpkin. Now I want to make all three! But I just couldn’t get Tasha’s recipe from last week out of my mind. I mean, Nutella Ice Cream. How opulent is that??
With just a couple of wee adjustments, I had a version that is:
- ACD friendly
- the most amazingly decadent, rich, indulgent treat you can possibly imagine
- unspeakably delicious
- Chocolate. And hazelnuts!
- See number 3, above
- made from only FOUR ingredients!
It was so rich, in fact, that even I could eat only a small portion (Me! The “bathe-me-in-chocolate-I-can-never-get-enough-of-the-stuff” gal!). Oh, yes. I know I will definitely have to mix this up again. As soon as I manage to make some more “notella.” And buy some coconut milk.
Only, not today. I’ve got some music to listen to. Or maybe I should mow that lawn. . . .
“Nutella” Ice Cream (adapted from The Voracious Vegan)–No Ice Cream Maker Required!
1 cup (240 ml) homemade or store bought Nutella (I used this recipe)*
1 cup (240 ml) full fat Coconut Milk (I use Thai Kitchen)
3 Tbsp (45 ml) plain or vanilla rice milk
2 Tbsp (30 ml) vegetable glycerin or agave nectar
Line a 9 x 9 inch (22.5 cm) square pan with plastic wrap or waxed paper, or line 6 regular muffin cups with silicone liners (paper liners won’t do for this purpose).
Place all ingredients in the bowl of a food processor and process until perfectly smooth and blended (or place in a bowl and whisk really well to combine). Pour the mixture into the pan or divide evenly among the muffin liners.
If using a pan, freeze until firm, 2-3 hours, then remove from pan and cut into 9-12 squares. Place the squares in a clean (food grade) plastic bag or sealed plastic container, or pop the frozen mixture out of the liners and place in a bag or container and store in the freezer until ready to use.
To make the ice cream: Use 1-2 frozen disks (from the muffin liners) or 3-4 squares for each serving. If you used the muffin liners, chop each frozen disk into 2-3 pieces (if your processor isn’t very powerful, you may wish to chop the pieces even smaller). Place the cubes or pieces in a food processor and process until smooth (the mixture will first crumble and appear like bread crumbs; press it down with a rubber spatula, then keep processing and eventually it will form a ball that rolls around the processor bowl; at this point, it’s ready to scoop).
Scoop and serve. Makes 3-4 servings.
*Note: If you are not following a sugar-free diet, feel free to use store-bought. For an ACD-friendly recipe, sorry, you must make your own.
Last Year at this Time: Swamp Thing Smoothie
Two Years Ago: Holiday Apple Bundt Cake (pre-ACD: contains gluten and Sucanat)
© 2010 Ricki Heller