BITTERSWEET CHOCOLATE ICE CREAM
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield About a quart
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
- In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
- Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
- When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 28 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 57 milligrams, Sugar 18 grams, TransFat 0 grams
BITTERSWEET CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
- Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
CHOCOLATE ICE CREAM
Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too
Provided by Barney Desmazery
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
- Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
BITTER CHOCOLATE ICE CREAM
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
- Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
- In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
- Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 29 milligrams, Sugar 29 grams
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
BITTER CHOCOLATE SORBET (FOR ICE CREAM MACHINE)
This recipe is from Jon Snyder of the "IL Laboratorio Del Gelato" restaurant. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook times do not include the chilling/freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 35m
Yield 3/4 Quart
Number Of Ingredients 5
Steps:
- Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.
- Reduce heat to low, and whisk in cocoa powder until smooth.
- Cook at a gentle simmer for 15 minutes, stirring often.
- Melt chocolate in a double boiler.
- Slowly whisk in the cocoa mixture plus 2 cups of water.
- Set over iced water to chill thoroughly.
- Transfer to an ice cream machine, and process according to manufacturer's directions.
Nutrition Facts : Calories 1047.9, Fat 15.8, SaturatedFat 9.7, Cholesterol 45.5, Sodium 178.1, Carbohydrate 230.7, Fiber 9.5, Sugar 200.3, Protein 16.3
CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE
The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.
Provided by Chef Kate
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gelato:.
- In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
- Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
- Remove from heat and dip pan briefly into an ice water bath to stop cooking.
- Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
- Whisk in cocoa and keep whisking till mixture is well combined.
- Keep warm while you prepare chocolate and custard base.
- Melt chocolate in a bowl over barely simmering water.
- In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
- Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
- Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
- Cook (do not boil) 4 minutes more, stirring frequently.
- Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
- For the sauce:.
- In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
- Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
- Remove from heat and allow to cool.
- While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
- Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
- Whisk in the preserves or marmalade until combined well.
- Remove from heat and stir in liqueur.
- Pool sauce on individual plates and place scoops of the gelato on the sauce.
- Garnish, if desired, with raspberries and mint sprigs.
Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7
BITTER CHOCOLATE ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, project, dessert
Time 20m
Yield Eight to 12 servings
Number Of Ingredients 5
Steps:
- Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
- Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
- Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool or at room temperature.
- Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 49 milligrams, Sugar 19 grams
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