Deep Chocolate Ice Cream Food

DEEP CHOCOLATE ICE CREAM

Steps:

• 1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
• 2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
• 3. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn't scramble the eggs.
• 4. Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
• 5. Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
• 6. Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

DEEP DARK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
• Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
• Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
• Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
• Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

DEEP CHOCOLATE RASPBERRY ICE CREAM PIE

Steps:

• Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
• until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
• thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
• completely.
• Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
• blended.
• Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
• on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
• with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
• from sticking to topping. Freeze until firm, at least 4 hours.
• Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
• tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
• piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
• hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
• slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
• To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
• chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
• Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
• freezer.

CHOCOLATE ICE CREAM

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.