Dessert Improvisation

I decided to make ice cream today. Everything is going according to plan, except that my ice cream maker keeps thawing too fast, so the freezing process is taking a tad longer than I expected it to. No matter.

I made mint ice cream (surprise, surprise) since mint is a surplus at the moment. I found a chocolate syrup recipe on Pinterest Upon looking in the cabinets, I didn’t have enough cocoa powder for the recipe, but I had a couple squares of baking chocolate. So I combined the cocoa powder and the chocolate instead of giving up–why not, right? Improvise!

Also, it was too sweet (since the amount of chocolate I had was still not enough for the recipe) so I added a little more salt (flavor enhancer) and what was left at the bottom of a bottle of Jameson–barely a shot’s worth. It turned out not-so-bad for an improvised chocolate syrup! Now, if only the ice cream would freeze! I really need to update some of my equipment.

Also, I’m keeping the Jameson bottle for another DIY. Stay tuned!

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