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Oh my goodness. Just yesterday I was complaining about the turn in the weather. I didn’t want summer to go, but lo and behold, today is a whopping 28°C (82°F). Melbourne’s weather is infamously erratic, but I can’t complain because it’s brought the sun out today (and tomorrow too, I hear).
Now what better to celebrate the sun and all its glory than with ice cream? Ice cream is my all-time favourite food. I could eat it everyday of the year, regardless of the season. I’ve loved it since I was a kid. I’m more an ice cream than a gelato person. I like gelato and all, but most times it doesn’t provide the creaminess and richness that only ice cream can. Granted, gelato is less fattening than ice cream. But I don’t eat the stuff everyday so I have no problems with high fat foods. Besides, I’m for the school of thought that advocates indulging once in a while in the good stuff rather than eating low-fat nonsense all the time. Would I prefer one scoop of good full-fat Haagen Dazs coffee ice cream or three scoops of 99% fat-free generic-brand ice cream? Right, tough choice.
So I was looking at some recipes I’d tried before and came across this one by David Lebovitz on his blog. The last time I made it, I followed the recipe and used Bailey’s and Rum. It was really good, and so incredibly boozy. Even my dad commented it was a little too alcoholic (if that’s even possible).
Seeing as it was a warm day today, ice cream seemed fitting. I substituted coffee for the alcohol this time. Student-living at its best. My home away from home doesn’t have Bailey’s (or any other liqueur) lying around. I also don’t have a blender in Melbourne, so I whipped everything by hand – low tech (read: student budget).
The result? Delicioso! The ice cream is rich and the taste of the dark chocolate really comes through because of the few ingredients to complicate things. For its no-ice-cream-machine-needed simplicity, it’s a 10/10 in my books. I’d call today’s experiment Chocolate & Banoffee Ice Cream. Or should that be Mocha & Banana Ice Cream?
