CHOCOLATE ICE CREAM SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 4
Steps:
- Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
- Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.
DARK CHOCOLATE AND CARDAMOM ICE CREAM
Provided by Micah Carr-Hill
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Valentine's Day Frozen Dessert Spice Birthday Party Cardamom Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
- Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
- Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
- Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.
CHOCOLATE-CARDAMOM POTS DE CRèME
Rich and creamy with a hit of floral cardamom, these puddings are a perfect make-ahead dessert. For the most flavor, make sure to break open the cardamom pods and crush the seeds using a mortar or pestle or the handle of a wooden spoon. Semisweet chocolate is recommended, as bittersweet will mask the cardamom, but they are interchangeable if you prefer chocolate with a higher cacao percentage. (Accordingly, you may want to use the higher amount of cardamom if cooking with bittersweet chocolate, but do go easy: A little cardamom goes a long way.) You'll need to use chopped chocolate bars or chocolate fèves for these pots de crème. Chocolate chips are made with stabilizers that inhibit melting, so would result in a pudding that is less smooth and spoonable.
Provided by Yossy Arefi
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
- Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to 6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
- Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
- Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped chocolate and whisk until smooth.
- In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
- Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well combined. Transfer the custard to a measuring cup or other container with a spout. You should have about 4 cups of custard.
- Divide the custard among the ramekins and carefully transfer the roasting pan to the oven. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins. Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes in the foil.
- Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools. Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to handle, then transfer them to a rack to cool to room temperature.
- Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep them in the refrigerator for more than a couple of hours after they have cooled. To serve, whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and top each pot de crème with a dollop of cream.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 19 grams, Sodium 72 milligrams, Sugar 18 grams
CHOCOLATE, CARDAMOM, AND COFFEE ICE CREAM SANDWICHES
Categories Chocolate Dessert Kid-Friendly Frozen Dessert Summer
Yield 14 sandwiches
Number Of Ingredients 11
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 325°. Line 2 large baking sheets with parchment paper. Combine chocolate and butter in a medium heatproof bowl; set over a medium saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Combine almonds, flour, baking powder, salt, and cardamom in a food processor. Pulse until almonds are finely ground. Using an electric mixer, beat eggs, sugar, and vanilla in a medium bowl until pale and fluffy, 3-4 minutes. Add chocolate mixture in 3 additions, mixing well between additions. With motor running, gradually add dry ingredients; mix well. Scoop out a rounded tablespoonful of dough. Use another spoon to help push dough onto a prepared baking sheet. Repeat with remaining dough to make 27 more portions, dividing between sheets and spacing dough 1-inch apart. Bake, rotating sheets halfway through, until tops begin to crack and cookies are set, 12-14 minutes (don't overcook; cookies will firm up as they cool). Transfer cookies to wire racks and let cool completely. DO AHEAD: Cookies can be made 3 days ahead. Store airtight at room temperature. Place a large scoop of ice cream on flat side of 1 cookie. Top with another cookie, flat side down; press down lightly. Freeze on a baking sheet while preparing remaining sandwiches. Repeat with remaining cookies and ice cream. DO AHEAD: Ice cream sandwiches can be made 30 minutes ahead. Keep frozen until ready to serve
CARAMEL & COFFEE ICE CREAM SANDWICH
Keep cool this summer with a simple yet indulgent frozen dessert. Who says ice cream sandwiches are for kids? Chocolate-coated coffee beans say otherwise...
Provided by Elena Silcock
Categories Dessert, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Mix the chocolate coffee beans into the softened ice cream until combined, then transfer to a small loaf tin and freeze for a few hours or until solid.
- Use cookie cutters to cut the ice cream to the same size as the waffles, then sandwich between two waffles.
Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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