Ice Cream Chocolate Recipe 465 Food

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., ,

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.

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.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to saucepan.
• Heat until thickened but do not boil. Remove from the heat and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla extract. Pour into an ice cream maker and freeze according to manufacturer's directions.

DARK CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in milk, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
• Add the cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Cover, chill, and freeze according to ice cream maker's directions.

SIMPLE CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and beat with a hand mixer or whisk until the dry ingredients are dissolved. Stir in the cream and vanilla. Cover and refrigerate for at least one hour; can be refrigerated overnight.
• Pour the mixture into an ice cream maker and process as directed.

CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
• Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
• Add Chocolate Chips when desired consistency is reached.
• Serve immediately or store in the freezer in an airtight container.

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.

CHOCOLATE ICE CREAM

Steps:

• Pour into ice cream freezer and fill to top with milk.
• Add ice and ice cream salt around ice cream freezer and freeze until firm (you can tell when it's done,will be harder to crank ice cream freezer, or do it easy and use electric ice cream freezer) Makes 1 gallon (may add 1 pkg. instant chocolate pudding if a more chocolate taste is desired).