Nuclear Chocolate Ice Cream Food

NUCLEAR CHOCOLATE ICE CREAM

Steps:

• Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
• Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
• Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
• Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.

MILK CHOCOLATE OREO ICE CREAM

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

NUCLEAR CHOCOLATE ICE CREAM

Steps:

• Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
• Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
• Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
• Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.