Has it been boiling hot where you live? We’ve had the strangest summer here…lashing rain, then boiling hot, then unseasonably cold, and while I was taking these photos it was typical steamy and humid Washington, DC August.** It won’t, therefore, surprise you to know that as I was looking for a suitable pairing to photoshoot a set of Georg Jensen teaspoons, chocolate ice cream popped into my head.
Certainly, there were no complaints from the other members of the household when homemade chocolate ice cream suddenly appeared after its brief foray in front of the camera. Although the question of whether the chocolate ice cream or the Georg Jensen was the star of the shoot is too tough to call.
Georg Jensen Acorn Teaspoons
The spoon in the photo is one of a set of medium sized teaspoons in the incredibly famous Acorn pattern. First issued in 1915 (right in the midst of WWI – an odd moment history to be issued new silver patterns…but I digress). Since its release Acorn has been one of Georg Jensen’s top sellers and is considered a design classic. Many, many silver firms have released patterns that were clearly…ummm…inspired by Acorn, although none reach the standard of the original.
Chocolate Ice Cream (click title for a printer friendly version)
Note: The base of this ice cream is a true vanilla flavor rather than a French vanilla. The difference being, that French vanilla uses eggs to create a custard base, whereas plain vanilla does not.
Makes enough to fill a 2 qt capacity ice cream maker.
Recipe can be halved…or, if you have an industrial sized ice cream maker, it can be doubled.
- 1 cup sugar
- 1 cup skim milk
- 4 cups cream
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 8 oz. bittersweet chocolate (either chips or a bar cut into chunks)
Place the milk, sugar, cream, vanilla, and salt in a medium sized saucepan over medium heat. Stir until all the sugar dissolves; about 5 minutes.
Place the chocolate in large bowl, then pour over the hot liquid. Whisk gently until all the chocolate has melted. Place in the fridge until the mixture is cold; about 4 hours.
Following the instructions that came with your ice cream makers, place the ice cream in the unit and process until frozen.
Please note that most home ice cream makers have a removable canister that MUST be pre-frozen. This often takes 24 hours, so plan accordingly. To accommodate ice cream-making whims, we keep the canister in our freezer at all times!
**Now of course, two days later as I finish and publish this post, we are having gorgeous, no humidity, high 70’s, blue sky weather! Strange summer indeed, although if this weather pattern sticks around for some time I’m not going to complain. 🙂