“What happened to you?” Max asked. “Looks like you got beat up.”
“Let’s just say I had a run-in with a whisk. One with an attachment disorder,” Trixie said, licking her wounds with a chocolate covered spatula.
Max leaned in for a taste. “Who knew an ice cream habit could be so dangerous?”
“That’s cold,” said Trixie, “but do puns belong in noir?”
“Noir? What is that supposed to mean?” Max asked.
“It’s a genre,” Trixie duhhed with a gratuitous link.
“You’re killing me,” said Max.
Slowly with sweets, thought Trixie before making another batch.
Okay, actually chocolate and vanilla swirl. But this ice cream brings everybody to the yard. Good thing it's easy to make. WARNING: Contains dangerous amounts of luscious, creamy flavor. Eater discretion is advised.
- 2 cups (1 pint) heavy cream, whipped
- 1-14 oz. can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon butter, melted
- 1/4 cup unsweetened cocoa
In a medium bowl, combine sweetened condensed milk, vanilla extract, and butter. Blend this mixture into prepared whipped cream. Go ahead, taste. It's called quality control. Pour half of this delicious blend into a loaf pan or storage container.
Add unsweetened cocoa to remaining mixture and combine thoroughly. Pour chocolate into pan with vanilla ice cream. Swirl if you feel like it. Or put your feet up while the ice cream chills.
Freeze for 3 - 4 hours before serving. By the way, brownies love spending time with this ice cream.
This month’s lunch on twitter celebrates the release of Singapore Noir. Edited by Cheryl Tan, this intriguing anthology marks the fiction debut of food writer extraordinaire, Monica Bhide. Look out for more noir-themed posts:
Pinot Noir Mulled Wine at Monday Morning Cooking Club
The Grifter’s Grinder at SandwichSurprise
Devil’s Vinegar Stew at Asian In America
Black Fried Rice at Tea and Scones
Kimchi Fried Rice (Gambling Food) at Spice Box Travels
Dark Sauce Pork Noodles at Cheryl Lu-Lien Tan
Noir food posts on Pinterest
Need dairy free ice cream? Here you go.