Last weekend was beautiful here and John and I decided to forgo all chores (is that bad considering there are still lots of boxes around?) and head off to Coney Island for the day.  It’s a long subway ride from where we live (over an hour!) but it was awesome and when we got off the subway it was like we had stepped into paradise.  We did all the traditional touristy stuff – rode the Cyclone, the Wonder Wheel, walked the Boardwalk, ate a Nathan’s hot dog (so long diet!). 

And then we passed italian ices.  Imagine John’s surprise when I insisted we go in (ok little to no surprise).  When we were younger, the only Italian ices you could get were from the frozen section of the food store or at the pizza parlors in our town.  And there was always one flavor they were out of and seemingly never had enough.  Vanilla chip. 

Ironically, despite my love of chocolate (well documented on the blog and beyond), vanilla chip is my favorite type of Italian ice and I only pulled John into this store to get one because they had it on their sign.  In fact, he was shocked that out of all the Italian ice flavors, that was my choice.  But there is something about it that brings me back to when my whole summer world was pools and pizza and fun.  I knew immediately that when we got home, I was going to have to make it.  And make it I did!

Vanilla Chip Italian Ice (adapted from here)
Serves:  6 (1/2 cup)

2 cups of water

1/2 cup of sugar
1 cup of light corn syrup
1 tablespoon clear vanilla extract

4 ounces bittersweet chocolate, melted

 

 Bring the water to a boil.  Stir in the sugar and continue stirring about 3 minutes, until sugar is completely dissolved.  Remove the pot from the heat.  Stir in corn syrup and vanilla.  Let it cool, then pour the mixture into a 9x9 pan and place aluminum foil over the pan.  Freeze for 2 hours.  Scrape the ice from the sides of the container, stir it back into the mixture.  Add the melted bittersweet chocolate, stirring quickly, until the chocolate is cooled and broken into small chips.  Freeze another 2-4 hours.  Scrape the ice and stir it back into the mixture.  Freeze completely prior to serving. 

 

Until the next time my oven is on...