Simple Chocolate Chip Ice Cream Food

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

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.

SIMPLE CHOCOLATE CHIP ICE CREAM

Steps:

• Mix all ingredients except chocolate morsels together thoroughly.
• Freeze in ice cream machine.
• Add chocolate morsels near the end of the freezing process.

CHOCOLATE CHIP ICE CREAM

Steps:

• In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
• In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
• Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
• Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
• Cool the mixture completely. Process the mixture according the ice cream machine's instructions. Half-way through the churn, slowly pour the chocolate chips inches If the freezer bowl is too small for the entire batch, then split the chips and custard up evenly.

CHOCOLATE CHIP ICE CREAM

Steps:

• Melt 250 g of the chocolate in a heatproof bowl set over a pan of gently simmering water.
• Heat the milk, double cream and vanilla pod together and bring to the boil.
• Whisk together the egg yolks and sugar until they start to go pale.
• Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
• Strain the custard into the melted chocolate and blend well, then leave to cool. Place in a mould or container and freeze for 2-3 hours. When thick and half frozen take out, place in a blender and process to a smooth, cold mixture.
• Chop the remaining chocolate very finely and stir inches Reurn to the container and the freezer for a further 1-2 hours until frozen.
• You can serve the ice cream layered, at the last minute, between home-made chocolate biscuits or waffles. Another idea is to cut out circles of chocolate Melt mascao plain or maya gold chocolate gently (perhaps with a little orange liqueur) and then pour it on to a cool work surface (or a piece of marble) When the chocolate has cooled a little, mark with a round pastry cutter, then leave to set completely. Remove the circles carefully and serve with the ice cream.

HOMEMADE VANILLA CHOCOLATE CHIP ICE-CREAM

Steps:

• Beat well 4 eggs with wire whisk.
• Add 1/2 cup sugar at a time to eggs, thorougly beating with each addtion until sugar is all combined.
• Add heavy cream and mix.
• Add 1/2 and 1/2, mix well; add vanilla and mix.
• Churn mixture in ice-cream maker according to directions.
• Stir in mini-chocolate chips. Freeze until set.

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.