I'm certain you have been wondering where all the Savorchicks have gone? For a while now Marjan has been the sole contributor, featuring many amazing recipes that left us drooling over the pictures. ...and feeling guilty for not finding the time to contribute ourselves.
Well, let's just say life happens. Sometimes we encounter lack of inspiration for creating new recipes and sometimes it's simply lack of time. Sometimes both! At least for me, as a wife, working mother of two and multiple careers, it's hard to make time for anything else. Even though I still cook daily, I hate to admit, it has often become a matter of staying on time in order to get food on the table three times a day! As anyone of you with kids would empathize, even those children that love to eat (and mine luckily belong to that group) are sometimes hard to please and definitely a more challenging party to cook for. So, with limited time, I seem to be cooking the same proven recipes over and over again. Even though my family is happy and nutritiously fed at each meal, I lacked inspiration to be creative.
Fortunately, this past February, the three of our Savorychicks celebrated a wonderful reunion in Los Angeles. We shared many great meals, cooked together, experienced amazing LA restaurant and of course talked about our blog. I was inspired to once again create and get back onto the blogging wagon.
And so it happened that out of mere pleasure one lazy afternoon, I started making some homemade ice cream. And let me tell you, it was delicious, creative, and inspiring; definitely turned out worthy to be shared!
Fair warning, this recipe is not for the lighthearted. A substantially, heavy, full-of-calories dessert, this ice cream is so good! The base for this recipe? Milk, you might ask? No! Cream, then you might suggest? No! Full fat mascarpone! Add vanilla, sugar, egg whites and dark chocolate to make this dessert simply decadent!
Using an ice cream maker is recommended; however, you can also make this recipe without one. You just need more time to freeze.
...Stay tunned! I'm inspired to create more delicious recipes.
Ingredients (serves 8-10)
500g (1.1 lbs) full fat mascarpone
2 vanilla beans
200g (7oz.) sugar
100ml (a little less than half a cup) water
about 120-150g (5oz.) dark chocolate
4 egg whites
Put the vanilla beans on a cutting surface. Using the tip of a paring knife cut the beans lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod.
Using a handheld or stand mixer, mix the seeds with the mascarpone.
Add water, sugar and vanilla pods to a small saucepan, bring to a boil and let reduce by half, remove and discard vanilla pods.
Using a sharp knife, finely (or not so finely, depending how you like your chocolate pieces in the icecream) chop the chocolate.
Beat egg whites until halfway firm (you don't want peaks to forms), then lowly add sugar sirup while you continue mixing. Mix for another 4 minutes, then add to the mascarpone until incorporated.
With a baking spoon carefully mix in the chocolate pieces.
Fill into your icecreamm maker and churn. Eat right away or freeze until you want to enjoy the icecream.
If you don't have an icecram maker, place some platic wrap into a rectangular cake form (moisturizing the inside with some water before placing the foil will make it easier to stick), then fill in icecream and freeze for at least 4 hours.
Serve with raspberry puree (optional).
500g (1.1 lbs.) frozen raspberries (defrosted)
juice of half a lemon
3-4 tablespoons sugar
Mix everything, puree and strain through a fine mesh sieve (to remove seeds).
Dig in and enjoy!