Chocolate Explosion Surprise!

I made Chocolate Explosion Surprise Ice Cream the other week. The chocolate ice cream part was creamy and delicious. But the real joy in it was not telling anyone what the explosion surprise was, and watching them figure it out as they ate it.

Chocolate Explosion Surprise Ice Cream

‘What’s the surprise?’ you ask.

Well. . .

Are you ready for it. . .

Pop Rocks

That’s right, the explosion is Pop Rocks. Getting them involved a trip to Economy Candy, an old time candy shop so small it seems to contain more candy than can physically fit in the space via some type of Doctor Who it’s-larger-on-the-inside-ness, nevermind the tourists with European sounding accents, little old ladies, and screaming children crowding it. While there getting the Pop Rocks and chocolate, I also treated myself to some good, old time Candy Dots and Candy Necklaces.

Candy from Economy Candy

But no one’s here to hear about how much fun it is to have Candy Necklaces for dinner. So, on to the Ice Cream

Chocolate Explosion Surprise Ice Cream
Chocolate Pop Rocks Ice Cream, if you’re not into surprises
Makes about 1.75 Quarts
Ice Cream recipe adapted from Cuisinart ICE-20 recipe booklet
Pop Rocks Chocolate recipe adapted from Geraldine Lilly

Chocolate Pop Rocks Ice Cream Ingredients
15 packets of Pop Rocks
2 chocolate bards (7 ounces)
1 cup milk
2 cups heavy cream
3/4 cup sugar
3/4 cup dutch processed cocoa powder (not pictured)
1 tbsp vanilla extract

To make the Pop Rocks Chocolate
1. Break the chocolate bars into pieces.
Chocolate Pieces

2. Melt on stove in a double boiler. Or in the microwave.
Chcolate Not Yet MeltedMelted Chocolate

3. Mix the Pop Rocks in the melted chocolate.
4. Spread chocolate out on a cookie sheet covered with parchment paper and let harden. You can help this along by putting the whole thing in the fridge.
Pop Rocks Chocolate Setting

5. Break into little pieces again.

To make the ice cream:
6. Whisk together the milk and sugar.
7. Add the cocoa powder and whisk that in. This is fun because the cocoa powder beads up and gets lumpy and you need to attack those clumps with the whisk. It is possible I have a skewed sense of fun.
8. Whisk in the heavy cream.
9. Add in the vanilla extract.
Chocolate Ice Cream Custard

10. Freeze according to your ice cream maker’s instructions.
11. About five minutes before it’s done churning, add the chocolate pieces. If you don’t think your ice cream maker can take the volume that will be added to the ice cream by the chocolate, wait and stir the chocolate in while you transfer the ice cream to the tupperware. If you don’t, the ice cream will overflow and be a pain in the neck to clean up. I know from experience.
12. Let the ice cream ripen in the freezer.
13. Eat!

Chocolate Pop Rocks Ice Cream

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