I was making a smoothie at the end of last summer when I noticed black smoke billowing from the base of our blender. I called Nathan to come and survey the situation and he confirmed that the black smoke was indeed, not normal. As the smell of burning plastic filled my nostrils I whined, “Are you SURE it’s broken?!?” Nathan cast a humoring gaze in my direction before simply saying, “yes dear.”
So, for the past 6 months or so we haven’t had a blender. Fortunately, the blender broke at the end of what I consider to be ‘smoothie season’ so we haven’t missed it much. Once the weather started getting warmer, however, we knew it was time to start looking for a new blender.
I don’t think I’ve mentioned this on the blog before but I am really bad at spending money… The thought of spending a lot of money can put me in a bad mood and sometimes I will go without something that I need simply so that I don’t have to buy it. After reading 1.3 million reviews and deliberating for 2 months I chose a Vitamix. I informed Nathan of this decision with all of the pomp and circumstance with which it deserved and he simply shrugged his shoulders, said “Ok, sounds good.” and went back to playing video games. Finally, after I found an astonishing number of ways to rationalize spending a hefty chunk o’ change on a blender we finally procured said Vitamix and I half danced out of store with visions of sugarplum smoothies and milkshakes dancing around my head.
And so we present to you the product of the maiden voyage of our new Vitamix: the Chocolate Malt Irish Cream milkshake. We made our own chocolate ice cream and then blended it with malt powder, milk, and irish cream for a smooth, thick, rich, and decadent frozen drink. If I may go so far, I would say it’s the perfect milkshake. One of the ways I rationalized buying the Vitamix was promising myself that I would use it alot. Get ready to see an assortment of blended, pureed, whipped, ground, and ‘crumbed’ foods. I know you’re excited.
Double Chocolate Ice Cream
From Williams-Sonoma: Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped
2 teaspoons vanilla extract
1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5-7 minutes.
2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Put the 6 ounces of chopped chocolate in a heat-proof bowl and pour the hot custard over it. Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl. Add vanilla and stir to combine.
4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.
Chocolate Malt Milkshake
4 cups chocolate ice cream
1/2 cup malted milk powder
1/2-1 cup whole milk
3 ounces Bailey’s Irish cream
In the container of a blender, combine the ice cream and malted milk powder. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached.