Espresso and dark chocolate ice cream

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It took some maneuvering to get the ice cream maker bowl to fit into the freezer (small and recently loaded up with ‘stuff’) but fit it in I did because I really fancied some home made ice cream this weekend. I don’t think I froze the bowl for long enough beforehand though because it was taking ages yesterday afternoon, the ice cream was not really chilling¬†and, as we were watching The Master¬†at the same time I was getting pretty frustrated that nothing was happening. Nothing in the kitchen and nothing on the screen. I gave up on the machine and just froze the ice cream hoping for the best and soon after I gave up on the film too and nodded off. When I woke up the film was still on and Beloved informed me that I’d missed very little. What a pointless waste of time (Joaquin Phoenix very good though).

The ice cream, though was well worth the effort, with a very intense and mildly bitter coffee flavour enhanced by good dark chocolate. This is a real treat for lovers of good coffee. Recipe came from Nigel Slater’s Kitchen Diaries II although I reduced the amount of sugar by a third – think Nigel has a very sweet tooth although Beloved did say he would have liked a bit more sugar. For me, this was perfect but I would consider perhaps using a mix of dark and white or milk chocolate in future. Or perhaps not, it really is very good just as it is. Like a chocolatey affogato. Very good aftertaste too.

Instant cheer-or-pick-me-up

Just came back from a mildly hellish trip to IKEA, badly timed on a busy Sunday afternoon. IKEA itself wasn’t too bad but journey there and back was just ridiculous. Purpose of going was to get a big picture frame as I really wanted to have some printed photographs framed, what with all the instant photo galleries on phones, macs and iPads and blogging, I miss seeing actual printed photos. And I obviously picked up one or two other things, including these cute glasses,

20120916-154919.jpg These hold just the perfect coffee to milk ratio for an afternoon pick me up and will be good for wine, manzanilla, port (although perhaps a bit girly for port?) and possibly even negronis. That reminds me to get some Campari…