Chocolaty Chocolate Supreme Ice Cream Food

CHOCOLATE ICE CREAM

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

CHOCOLATE COOKIE ICE CREAM SANDWICHES

Steps:

• Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
• Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
• Ice cream and filling combinations:
• Black raspberry ice cream, raspberries and fudge sauce
• Mint chip ice cream and marshmallow cream
• Chocolate ice cream, dulce de leche and fudge sauce
• Vanilla ice cream, fudge sauce and cherry jam

CHOCOLATY CHOCOLATE SUPREME ICE CREAM

Steps:

• IN A DISH OVER A SAUCEPAN OVER SIMMERING WATER MELT CHOCOLATE.IN A STAINLESS STEEL OR HEATPROOF GLASS BOWL OR THE TOP OF A DOUBLE BOILER OFF OF THE HEAT,BEAT EGG YOLKS,SUGAR AND SALT UNTIL THICK AND CREAMY.IN A MEDIUM SAUCEPAN SCALD CREAM,POUR OVER EGGS.SLOWLY AND CONTINUALLY STIR CUSTARD OVER GENTLY SIMMERING WATER UNTIL THICKENED SLIGHTLY.STIR IN CHOCOLATE;MIX WELL.COOLPOUR IN ICE CREAM CONTAINER,FREEZE ACCORDING TO MACHINE DIRECTIONS.
• FREEZER METHOD:POUR INTO SEVERAL UNDIVIDED ICE TRAYS,COVER,PLACE IN FREEZER,FREEZE UNTIL FIRM,3 TO 6 HOURS.USING A FORK BEAT 3 TO 4 TIMES WHILE FREEZING.BEFORE SERVING REFRIGERATE AT LEAST 20 MINUTES TO SOFTEN.MAKES 4 TO 6 SERVINGS.
• VARIATION:WHITE CHOCOLATE ICE CREAM:SUBSTITUTE WHITE CHOCOLATE PIECES FOR THE UNSWEETENED CHOCOLATE AND USE A LITTLE EXTRA VANILLA EXTRACT.