BITTERSWEET CHOCOLATE ICE CREAM
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield About a quart
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
- In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
- Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
- When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 28 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 57 milligrams, Sugar 18 grams, TransFat 0 grams
BITTERSWEET OR WHITE CHOCOLATE ICE CREAM
This easy recipe will make either type of chocolate ice cream with no custard to cook with or without an ice cream maker! Prep time includes 50 mins of pre chilling. Please note that both myself and the first reviewer got "micro chips" of chocolate instead of it being entirely smooth. I don't know if that will happen all of the time OR if it will happen with the white chocolate. We both enjoyed the tiny chips very much though.
Provided by Annacia
Categories Frozen Desserts
Time 1h25m
Yield 1 1/2 quarts
Number Of Ingredients 5
Steps:
- WITH ICE CREAM MAKER:.
- Heat milk (stove or microwave) until it just begins to bubble.
- Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
- Mix chocolate and sugar.
- Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
- Cool.
- Once cool, stir in heavy cream and vanilla.
- Chill for at least 50 minutes.
- Pour mixture into your ice cream maker.
- Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
- WITHOUT ICE CREAM MAKER (general instructions for all recipes):.
- Mix up the ice cream recipe as directed.
- Pour the ice cream mixture into a wide, airtight container, metal bowls work best. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily.
- Place ice cream in refrigerator for at least 1 hour. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding.
- Place the chilled ice cream mixture in the freezer for 30 minutes.
- Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
- Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
- Repeat "40 minute freeze-then-beat cycle" 3 times.
- This should total 2 1/2 hours of freezing.
- You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
- Either method works fine. The more you beat it, the softer it will be.
- Total freezing time can take anywhere between 3-5 hours.
- If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container.
- Generally, add mix-ins after 2-3 hours of freezing.
Nutrition Facts : Calories 1465, Fat 123.4, SaturatedFat 76.8, Cholesterol 457.5, Sodium 201.2, Carbohydrate 83.4, Sugar 67.2, Protein 11.8
BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM
Steps:
- Prepare a large bowl of ice water.
- In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
- When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
- Vanilla Ice Cream: Freeze according to machine?s instructions.
- Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
- On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
- For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
- On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.
BITTERSWEET CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
- Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
BITTERSWEET CHOCOLATE AND STOUT BEER ICE CREAM
This is a very rich, creamy and grown up frozen treat. It's simple to make and sure to impress your guests. For a true Irish treat, drizzle it with Irish cream just before serving.
Provided by oldskooler68
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5h20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 34.5 g, Cholesterol 55.8 mg, Fat 26.2 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 16.2 g, Sodium 17.5 mg, Sugar 28 g
WHITE CHOCOLATE ICE CREAM
Make and share this White Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 5
Steps:
- Add the milk to a heavy medium-size saucepan; bring to a simmer.
- Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
- Pour the entire mixture back into the pan and put over low heat.
- Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
- Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
- Pour the hot custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.
Nutrition Facts : Calories 3379.5, Fat 260.1, SaturatedFat 156.9, Cholesterol 993.9, Sodium 701.6, Carbohydrate 224, Sugar 202.6, Protein 47.9
BITTERSWEET CHOCOLATE AND HAZELNUT TARTLETS WITH JACK DANIEL'S ICE CREAM
Yield Makes 6
Number Of Ingredients 32
Steps:
- For sauce:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For ice cream:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- For crust:
- Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
- Bake crusts until dry and set, about 15 minutes. Cool completely.
- For filling:
- Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
- Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
- Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.
BITTERSWEET CHOCOLATE/ HAZELNUT TARTS/JACK DANIEL'S ICE CREAM
I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours.
Provided by Manami
Categories Tarts
Time 2h15m
Yield 6 TARLETS
Number Of Ingredients 29
Steps:
- PREPARE SAUCE:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
- Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
- Remove from heat and immediately add butter and salt (mixture will bubble vigorously). BE CAREFUL!
- Stir until butter melts; add cream and coffee; whisk to blend.
- Cool.
- * DO AHEAD: Can be made 3 days ahead. Cover and chill.
- PREPARE ICE CREAM:.
- Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
- Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
- Whisk sugar, egg yolks, and pinch of salt in medium bowl.
- Gradually whisk milk mixture into egg mixture; return to saucepan.
- Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
- Strain into another medium bowl.
- Stir in Jack Daniel's; cover and chill custard until cold, at least 5 hours.
- Process custard in ice cream maker according to manufacturer's instructions.
- Transfer ice cream to container, cover, and freeze.
- **DO AHEAD: Can be made 1 day ahead. Keep frozen.
- PREPARE CRUST:.
- Blend flour, sugar, cocoa powder, and salt in processor.
- Add butter; using on/off turns, process until coarse meal forms.
- Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
- Form dough into ball; flatten into disk.
- Wrap in plastic and chill dough 1 hour.
- *** DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°F
- Divide dough into 6 equal portions.
- Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
- Freeze crusts 30 minutes.
- Bake crusts until dry and set, about 15 minutes; cool completely.
- PREPARE FILLING:
- Preheat oven to 350°F
- Grind nuts in processor until paste forms.
- Transfer to bowl.
- Add chocolate and salt to bowl.
- Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
- Whisk until chocolate melts.
- Cool to room temperature, stirring occasionally.
- Add sugar, egg, and egg yolk; whisk until smooth.
- Pour filling into cooled tartlet crusts, dividing equally.
- Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
- ****DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
- Remove pan sides from tartlets.
- Place 1 tartlet on each of 6 plates.
- Serve with scoop of ice cream and drizzle with sauce.
Nutrition Facts : Calories 1429.6, Fat 101.7, SaturatedFat 51.9, Cholesterol 493.5, Sodium 390.5, Carbohydrate 123, Fiber 4.7, Sugar 82.1, Protein 16.4
BITTERSWEET CHOCOLATE SAUCE
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 2
Steps:
- Combine chocolate and butter in the top of a double boiler or in a heatproof bowl, set over a saucepan of simmering water. Heat, stirring occasionally, until well combined, and serve. (or store in an airtight container, refrigerated, up to a week, and warm before serving).
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