Chocolate Syrup Ice Cream Food

CHOCOLATE ICE CREAM SYRUP

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Transfer to a small saucepan. Add sugar alternately with milk, stirring constantly. Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers.

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

CHOCOLATE SYRUP ICE CREAM

Steps:

• In a large bowl, beat cream with cocoa until stiff peaks form. Stir in chocolate syrup, sweetened condensed milk and cinnamon. Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.

CHOCOLATE SYRUP ICE CREAM

Steps:

• In a LARGE bowl, beat cream with cocoa until stiff peaks form.
• Stir in chocolate syrup, sweetened condensed milk and cinnamon.
• Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm.
• *** I leave mine in the same blow i mixed it up inches It takes alittle longer to freeze but it turns out fine. I have even stirred it several times while in the freezing process.

CHOCOLATE ICE CREAM

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.

SLUDGY CHOCOLATE MARTINI

Steps:

• Pour syrup onto small plate; place crushed cookies on separate small plate. Dip rims of 2 martini glasses in syrup, then in cookie crumbs.
• Spoon any remaining cookie crumbs into prepared glasses.
• Blend remaining ingredients in blender until smooth; pour into prepared glasses.

ESPRESSO MUD CAKES, CHOCOLATE SYRUP & ICE CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
• In a pan, gently melt half of each of the chocolates with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.
• Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk - softer is better if you're not sure.
• Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.
• Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolates and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.

THE REALTOR'S EASY CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Add chocolate syrup and freeze according to your machine's directions.

CHOCOLATE SYRUP

Steps:

• Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.

CHOCOLATE SYRUP

Steps:

• Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

EASY HOMEMADE CHOCOLATE SYRUP

Steps:

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
• Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

EASY CHOCOLATE SYRUP

Steps:

• In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.