Not that I’m mean to my own kid, but it’s a lot easier to say no to him than it is to my nephews, for example.
Why is that, do you think?
Maybe because my boy is a teenager, and the nephews are still kind of little and cute?
Wait. Not that my kid isn’t cute. He’s cute, sure. Just not, like, cuddly and wanna-snuggle-on-the-couch-with-you cute.
Not that I don’t want to cuddle and snuggle with my kid. But let me remind you, he’s a teenager. His parents are the last people he wants to be snuggling and cuddling with, if you know what I mean.
Dear God. No. Wait. I don’t mean that. Because he’s still a cute little guy who is not interested in snuggling and cuddling with some adorable little classmate yet. No. In fact, he’ll never be there. I refuse to allow it. He is always going to be the little loving, funny t-shirt wearing, comedian who says I love you a thousand random times a day and wants to be around us. Not the eye rolling, Hollister wearing, you-guys-are-so-not-funny (even though, yes, we are), almost man, who hides out in his room skyping with his friends, watching Call of Duty youTube videos, and generally having nothing to do with us.
I think I just figured out how it’ll be easier to say yes to my own kid. If he promises to stop growing up (and maybe even shave a few years off), then I promise to start being the never-say-never-mother that he has always wished I was.
Oh man. This post isn’t going the way I planned at all. Can you tell that our boy just started his Sophomore year of high school?
I’m a wreck.
I need chocolate.
And ice cream.
The perfect ice cream to soothe my shattered heart today, coming right up.
First things first, we’ll get the chocolate portion of the ice cream ready to go so it can cool. You’ll combine a cup of the heavy cream with some cocoa powder in a medium saucepan set over medium heat, whisking to blend the cocoa thoroughly. Bring it to a boil, reduce heat, and simmer for about 30 seconds (to dissolve any remaining cocoa powder). Next, remove the mixture from the heat and add some rich semi-sweet or bittersweet chocolate, stirring until it’s completely melted and the mixture is smooth.
I wanted to pack a cinnamon punch, but I really didn’t want to overwhelm the chocolate flavor, so I chose to do a combination of ground cinnamon and cinnamon sticks.
In a small saucepan, combine milk and sugar with the cinnamon sticks and cinnamon. Bring the mixture to a bowl over medium high heat, stirring frequently. Remove from heat, cover, and let steep for 1 hour.
Now you’re just going to prepare this as you would any other ice cream. You know, heat it up, temper some eggs, heat it again…
Um. Just real quick, guys…look how dark and lovely the chocolate portion of this ice cream is. Seriously. Yum.
Go ahead and make a mess with that. Especially if you’re little boy is not a little boy anymore. Trust me, you deserve it. Enjoy (preferably with your babies, no matter how big or small they are right now)!
Cinnamon Chocolate Ice Cream [Printable Version]
Makes about 1 quart
2 cups (500 ml) heavy cream
2 tablespoons (16 g) cocoa powder
5 ounces (142 grams) semi-sweet chocolate, chopped
1 cup (250 ml) milk
4 whole cinnamon sticks, broken into pieces
3/4 teaspoon ground cinnamon
3/4 cup (150 grams) sugar
5 egg yolks
1 recipe caramel sauce (optional, this links to salted caramel sauce, but you can cut the salt down to 1/2 teaspoon or so for a regular caramel)
Combine 1 cup of the heavy cream with the cocoa powder in a medium saucepan set over medium heat, whisking to blend the cocoa thoroughly. Bring to a boil, reduce heat, and simmer for about 30 seconds. Remove from heat and add the chopped chocolate, stirring until it’s completely melted and the mixture is smooth. Mix in another 1/2 cup of the cream, pour into a bowl and set aside.
In a small saucepan, combine the remaining 1/2 cup of cream, milk, sugar, cinnamon sticks, and cinnamon. Bring the mixture to a bowl over medium high heat, stirring frequently. Remove from heat, cover, and let steep for 1 hour.
In a medium bowl, whisk the egg yolks together and set aside. Once the milk mixture has steeped, remove the cinnamon sticks and return the pan to medium heat, warming the milk until almost boiling. Remove from heat. In a very slow, steady stream and whisking constantly, add about half of the milk mixture to the eggs. Make sure to whisk constantly in order to temper the eggs. Pour the egg mixture into the remaining milk mixture in the sauce pan, whisking to combine, and return to medium heat. Stirring constantly with a spatula, cook the mixture until it thickens and coats the spatula.
Pour the egg mixture through a fine mesh sieve into the waiting chocolate mixture and stir to combine. Either stir over an ice bath to cool the mixture, or cover with plastic wrap and let sit until it reaches room temperature, then transfer the mixture to the refrigerator to chill for 2 hours or overnight.
Pour the chilled ice cream mixture into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.
Recipe by Darla, Instructions adapted from The Perfect Scoop by David Lebovitz