"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard
I love seafood. Lobster is one of my favourites, as you can see by recipes here, here, here and here. So I was very lucky to be given the opportunity to try some Hancock Gourmet Lobster products recently.
Above you can see the lobster pot pie.
The pies arrived frozen and I followed the instructions to thaw them in the fridge overnight before baking. I love the little ceramic ramekins they came in! I also love the adorable cut-out lobster on top.
Yesterday we prepared the ice cream maker insert and made the minty custard base for our mint chocolate chip ice cream.
Now it's time to freeze the ice cream in the ice cream maker and "make" the chocolate chips!
The custard base is nice and cool and infused with mint. (Those spots are just condensation that dropped from the lid when I opened it.) This turned out very minty, which I really liked, but you could use a little less mint if you wanted. it has a slight green hue which is hard to see in the photos. Depending on your mint you may get a bit more or less green colour.
Place the frozen insert into the ice cream maker along with the paddle and turn it on.
Pour the chilled ice cream base into the machine while it is running. Try not to splatter it on the edge like I did.
The mixture needs to stir and freeze for 20-30 minutes. After 20 minutes you can start melting your chocolate.
A really nice bittersweet chocolate would be great in this. I just used semi-sweet chocolate chips. You need to melt them. Normally I do this in a stainless steel bowl over simmering water but this time I used the microwave. I like it better over water because I feel like I can control the temperature and consistency better, but the microwave worked ok.
Melt 140g of chocolate.
By now the ice cream is thick and creamy. Turn off the machine and remove the plastic paddle, scraping off the ice cream.
Drizzle a bit of melted chocolate into the ice cream container.
Then cover with ice cream and drizzle more melted chocolate over top.
With a spatula, stir the ice cream, breaking up the hardening chocolate to make those stracciatella chocolate chips.
Continue drizzling the chocolate into the ice cream and stirring it in until you've used all the chocolate. Then freeze the ice cream for a few hours until solid.
Here's what it looks like after freezing completely.
Scoop it out and you'll see the lovely chocolate running through the ice cream.
This is absolutely delicious. It is time consuming and a little finicky, but the results are more than worth it!
Amazing! Here's a link to the recipe again. If you have an ice cream machine, you've gotta try this!
