“If I should have a daughter, instead of “Mom,”
she’s gonna call me “Point B,”because that way she knows that no matter what happens, at least she can always find her way to me.
And I’m going to paint solar systems on the backs of her hands so she has to learn the entire universe before she can say, “Oh, I know that like the back of my hand.”
And she’s going to learn
that this life will hit you hard in the face,wait for you to get back up just so it can kick you in the stomach.
But getting the wind knocked out of you
is the only way to remind your lungs how much they like the taste of air.
But I know she will anyway, so instead I’ll always keep an extra supply of chocolate and rain boots nearby, because there is no heartbreak that chocolate can’t fix.
Okay, there’s a few heartbreaks that chocolate can’t fix.
But that’s what the rain boots are for, because rain will wash away everything, if you let it.
As I was listening to Sarah Kay in her TED Talks speech telling her poem called “If I should have a daughter”, I was thinking to myself how rare it is that something touches me as much. Her carefully chosen words, turned in to a beautiful “spoken word poem” (as she calls it), touched more ways than one can imagine.
I have watched Sarah Kay’s TED Talks Speech (you can see her speech at the end of this post) several times, as well as her other performances that are available on her website. I would highly recommend it even if you were, like me, not so much into poetry. Her performances encouraged me to look for, find and question what it is that I want. Even at times I felt like I was lost in the shuffle of this thing called “life”.
In her speech, Sarah Kay says that there are plenty of things that she has trouble understanding. Sometimes, she finds that the only way to get through something is to write a poem. At times, at the end of writing a poem, she is able to figure out what it is that she is having trouble with understanding. And, sometimes she cannot figure it out, but, still, ends up with a great poem.
That is how I exactly feel when it comes to cooking. Creating a dish from scratch, sharing it with friends through taste or pictures on my blog, is how I figure things out. It helps me work through what it is that I just cannot seem to get out of my mind.
That is exactly why I believe chocolate has the magical power of fixing heartbreaks and disappointments. Don’t get me wrong; I am not naïve to think that problems will go away when you taste a bowl of creamy chocolate ice cream. But, in my opinion, it will give you a moment to think that things cannot always be bad, sad or disappointing.
So put your sorrows away, make this Double Dark Chocolate Ice Cream and let it prove to you that it can only get better from this moment on.
And no matter how many land mines erupt in a minute, be sure your mind lands on the beauty of this funny place called life.
And yes, on a scale from one to over-trusting, I am pretty damn naive.
But I want her to know that this world is made out of sugar.
It can crumble so easily, but don’t be afraid to stick your tongue out and taste it.
- 2 cups whole milk
- 2-1/2 cups heavy cream
- 1 cup sugar – divided
- 1 cup unsweetened natural cocoa
- 1 vanilla bean
- 2 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 12 oz. 70% cocoa dark chocolate, chopped into small pieces
- 1/4 teaspoon salt
- Using a sharp knife split the vanilla bean half lengthwise and scrape out the seeds.
- Place the heavy cream, whole milk, 1/2 cup sugar, vanilla bean seeds, and vanilla bean in a saucepan over medium heat. Stirring occasionally, let it come to 175 °F degrees for 13-17 minutes. Remove it from the heat.
- In the mean time, whisk the eggs, egg yolks, 1/2 cup sugar, salt, and cocoa in a bowl until they are smooth.
- Measure 1 cup of the hot milk and cream mixture.
- Slowly whisk 1 cup of the hot mixture with the egg and sugar mixture. (Careful: If you do not do it slowly, you may end up with cooked eggs)
- Return mixture into the pan, add the chopped chocolate, and cook in medium-low heat, stirring constantly, until it resembles a pudding-like texture and measures 180 °F degrees. This takes between 15-17 minutes.
- Pour it to a heatproof glass bowl and stir in the vanilla extract. Cover it with stretch film directly on the surface of the chocolate mixture.
- Let it cool for 15 minutes and place it in the refrigerator for at least 4 hours or overnight.
- When ready, strain the custard through a fine mash strainer. Transfer it into the bowl of your ice cream maker.
- Churn it for 20-25 minutes or until it reaches to 21°F degrees.
- Transfer it to an airtight container. Press it firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 2 hours.
- Take it out 15 minutes before to make it easily “scoopable”.
- Serve it with pistachios (or any nuts you like) on top.