Chocolate Mandarin Ice Cream Food
FRENCH CHOCOLATE ICE CREAM
This makes a very rich and creamy chocolate ice cream. Be sure for best flavor, to use a premium, high quality chocolate. If you do not like the bitter taste of the chocolate, be sure to add extra sugar (you can add up to 1 full cup). The Cook Time reflects freezing. Note: To make Belgian chocolate ice cream, stir in 1/4 cup rum or 1 tsp rum extract and 1/2 cup chopped hazelnuts. To make Mandarin Chocolate ice cream, add 1 TBS grated orange rind and 1/2 tsp orange extract or 2 TBS orange liqueur.
Provided by Bev I Am
Categories Frozen Desserts
Time 2h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in medium saucepan.
- Stir in chocolate, continue stirring until chocolate is melted.
- In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
- Stir over low heat until thickened, about 3 minutes.
- Cool in refrigerator at least 1 hour, or until well chilled.
- Stir in whipping cream and vanilla.
- Freeze in ice cream machine according to manufacturer's directions.
- Note: The use of the flour will help to give the ice cream body and smoothness.
Nutrition Facts : Calories 2000.6, Fat 155.9, SaturatedFat 95.4, Cholesterol 661.8, Sodium 346.4, Carbohydrate 146, Fiber 9.6, Sugar 101.4, Protein 30.5
CHOCOLATE ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield 4 more than generous servings
Number Of Ingredients 6
Steps:
- Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.
EASY-PEASY MANDARIN ORANGE ICE CREAM
This is quick, easy, and brings out your sweet tooth! I prefer maple syrup but you can use any kind of syrup according to your sweet tooth. Honey also works.
Provided by Little Cook
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 45m
Yield 3
Number Of Ingredients 3
Steps:
- Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 82.6 g, Cholesterol 6.5 mg, Fat 2 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 43.6 mg, Sugar 74.5 g
CHOCOLATE MANDARIN ICE CREAM
Steps:
- Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well.
- In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely.
CHOCOLATE MANDARIN ICE CREAM
Steps:
- Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely. Comments: Mandarine oranges and tangerines have a more intensely flavored zest than regular oranges that is suited to matching with intense chocolate. If you can get them, try this with Seville oranges, which can sometimes be found in Latin grocery stores. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken
Nutrition Facts : Calories 5173 calories, Fat 351.87704465 g, Carbohydrate 384.40262094354 g, Cholesterol 10410.14 mg, Fiber 9.3991094630325 g, Protein 148.157859851 g, SaturatedFat 160.87860175125 g, ServingSize 1 1 Serving (1636g), Sodium 714.051237705 mg, Sugar 375.003511480508 g, TransFat 15.15146957229 g
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