I have this problem with my freezer. There isn’t enough room. My chest freezer in the garage is full with a side of beef and a side of pork. It’s amazing how long it takes to make a dent! The freezer in my side by side refrigerator is stuffed full with overflow meat from the chest freezer, frozen homemade chicken and beef stock, zucchini juice, juice from tomatoes, shredded cheese, etc, etc.
My other problem is that my husband is an ice cream fanatic. We always have to have room for 3 1/2 gallon cartons of ice cream. I much prefer to make my ice cream from scratch, but he goes through so much of it so fast, I just can’t keep up! Not to mention that the ice cream maker’s canister has to freeze over night (or at least 7 hours) before you can put the custard in, and it only makes a quart at a time.
I think I need another freezer. :-/
I went to the library and checked out David Lebovitz’s book Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. It’s delicious. It’s marvelous. It’s creamy and dreamy. :)
I’ve already made 3 recipes: vanilla, chocolate, and cinnamon. Today I’m going to give you the chocolate ice cream recipe because this is THE chocolatiest (is that a word?) chocolate ice cream I have ever had. Rich and creamy smooth, absolutely divine. I couldn’t handle more than two scoops at a time, but it’s pure chocolate madness, I guarantee it!
Do you ever make your own ice cream?
Chocolate Ice Cream
from David Lebovitz’s The Perfect Scoop
If you are looking for intense chocolate flavor, look no further!