It has seemed warmer than normal here this summer. Maybe it is because we had cold summers the past few years? I don’t know but of late it has been 80°+ nearly every day. The backyard is the place to be in the evening. It is shaded and often has a breeze coming up from the lake. Perfect for swinging in the hammock with my boys 🙂
I go through the garden and pick berries for everyone to enjoy –
And recently lots of squash is showing up! (That hammock is soooo comfy I might add!)
Some times I make the family ice cream. This time I had a lot of whole milk close to expiring, so I made an ice milk treat. Maybe it isn’t as rich as one made withe eggs or cream, it is still delicious in the shade! A pinch of sea salt and a little coffee and hello, who needs to run to the store? Not me!
Double Chocolate & Marshmallow Ice Cream
- ¾ cup granulated sugar
- 2 Tbsp unsweetened cocoa powder
- 2 tsp pure vanilla extract
- 1 packet Via instant coffee (or similar)
- Pinch sea salt
- 3 cups whole milk, cold
- ½ cup dark chocolate, finely chopped
- ½ cup decorating mini marshmallows (see notes)
Depending on your ice cream maker, make sure it is ready to go. We keep our core frozen in the deep freezer, so I can grab it when the mood strikes. We use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Ice Cream Maker, and have been happy with it for the past few years.
Whisk ingredients through cold milk together, until cocoa powder is dissolved. Pour into ice cream maker as directed, freeze for about 30 minutes. In the last 5 minutes, add in chocolate chips and marshmallows. Immediately scrape into glass storage containers, freeze for about 3 hours to firm up.
The mini marshmallows? This is something I buy at a restaurant supply store, in the espresso section. They are hard, tiny candies, not soft mini ones. Kraft does sell them now in shaker container in most grocery stores, but frankly I won’t buy that – it has artificial coloring added. The espresso ones do not. I happen to have it on hand, you can leave them out of course!