My work travels last week allowed me to be home again as of Thursday night, but too late to prep the ice cream base to fully and properly observe National Chocolate Ice Cream day on Friday. But in the grand spirit of the occasion, I set my sights on using the lull of post-dinner-and-cleanup time to make the most excellent double chocolate liqueur ice cream, ready for freezing Saturday morning, and perfect for serving Saturday night. Rich, chewy, dense, and intensely chocolatey, this is quite the culinary creation, brought home with a tongue-delighting weightiness when transitioned from spoon to swallow.
"Double Chocolate Liqueur Ice Cream," by Kita Roberts. From her Pass the Sushi blog.
No comments:
Post a Comment