Sugar Kiss Melon Chocolate Chip Ice Cream Recipe Recipe 435 Food

EASY MELON ICE CREAM

Steps:

• Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
• Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.

SUGAR KISS MELON CHOCOLATE CHIP ICE CREAM RECIPE RECIPE - (4.3/5)

Steps:

• 1. Place the melon chunks in a blender or a food processor fitted with the blade attachment and blend until smooth. (In the beginning you might need to start and stop a couple of times to move around the melon.) Stir in the lime juice and set aside. 2. Pour the cream and half and half into a medium-sized saucepan. Stir in the sugar, vanilla and salt and place it over medium heat. Bring to a boil and immediately turn the heat off. Stir to make sure the sugar is dissolved. 3. Let this cool for about 10 minutes. 4.Slowly, pour the puréed melon into the cream mixture. Stir until all of the ingredients are evenly combined and then let this cool for about 30 minutes. Then, in a tightly sealed container, refrigerate for at least 5 hours, and ideally overnight. 5. Process in an ice cream machine per the manufacturer's instructions. 6. Mix in the mini chocolate chips and freeze!

CHOCOLATE CHIP ICE CREAM

Steps:

• Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.
• While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
• Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
• Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
• Once desired consistency, slowly add chopped chocolate to the ice cream maker and churn for 30 seconds longer until mixed through.
• Transfer ice cream to airtight container and freeze until solid, about 2 hours.

MELON ICE CREAM

Steps:

• Add the melon pulp into the bowl of a food processor and process until smooth.
• Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
• In a separate bowl whip the whipping cream until stiff peaks form. Fold the cream through the egg yolks mixture.
• Add melon puree and stir to combine.
• Transfer in a covered storage container and place in the freezer.
• Freeze for at least 4 hours or overnight.
• Thaw ice cream 8 to 10 minutes at room temperature before serving.

COOKIES IN A BOWL (WITH ICE CREAM)

Steps:

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
• Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
• While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

WHITE CHOCOLATE ICE CREAM AND LEMON SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar and the vanilla seeds. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat, then add the white chocolate and whisk until combined and smooth.
• In a small bowl, combine the eggs and the remaining 1/2 cup granulated sugar, and beat until smooth.
• Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs into the remaining cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
• Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
• For the cookies: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream together the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in half of the pistachios and the lemon zest using the spatula.
• Scoop about 1/4 cup of the cookie dough at a time onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops of the dough slightly and sprinkle with some nonpareils. Bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
• Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• In a shallow dish, combine the remaining pistachios with the blueberries. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Repeat for the remaining cookies and ice cream. Roll the edges of the ice cream sandwiches in the pistachio-blueberry mixture and freeze for 10 minutes before serving.

CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE

Steps:

• Preheat the oven to 375 degrees F.
• Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together.
• In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks.
• Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface.
• Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.)
• To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

TRIPLE MINT CHOC CHIP ICE CREAM

Steps:

• Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.

SIMPLE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
• drop food coloring in a this time if desired.
• Pour mixture into ice cream maker and fellow manufactors directions.
• After 10 minutes into freezing add chocolate chips.
• After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.

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-CHIP COOKIE ICE-CREAM SANDWICHES

Steps:

• To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
• Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
• Sift in the flour and baking powder, then mix well with a wooden spoon.
• Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
• Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
• Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
• Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
• Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

SUGAR FREE CHOCOLATE MINT ICE CREAM

Steps:

• Bring water in the bottom of a double boiler to boil.
• Pour half and half and mint leaves into the top of double boiler and put over boiling water.
• Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
• Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
• Remove from heat.
• Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda).
• Strain chocolate, mint mixture and press through a fine sieve.
• Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
• Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
• Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
• Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
• Let cool 4-8 hours or overnight.
• Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
• For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
• Cooking time equals time in the ice cream maker.

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

CHOCOLATE-CHOCOLATE CHIP ICE CREAM

Steps:

• Place eggs and sugar in bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; beat or whisk until it is fluffy, pale and increased in volume; add milk chocolate and mix well; remove from heat, place plastic wrap directly onto surface and cool.
• Beat cream until soft peaks form; fold into egg mixture; add dark chocolate, mix well; pour into ice cream maker and freeze according to ice cream manufacturer’s instructions.