LOW CARB QUICK CHOCOLATE ALMOND ICE CREAM
Steps:
- Preheat oven to 350 degrees F.
- Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
- Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as "faux" ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
Nutrition Facts : Calories 258 calorie, Fat 25 grams, SaturatedFat 15 grams, Carbohydrate 5 grams, Fiber 1 grams
CHOCOLATE ALMOND ICE CREAM
"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
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.
CHOCOLATE ALMOND ICE CREAM RECIPE
Provided by flavorofvanilla
Number Of Ingredients 9
Steps:
- Spread the almonds onto a baking sheet and place into a preheated 350ºF oven. Bake until lightly toasted, about 8 minutes. If you smell toasted almonds before you pull them out, you've over-cooked them. In a medium sized pan, combine the sugar, flour, and cocoa powder - mix until combined. Add the eggs and half-and half; whisk together. Place over medium heat, and constantly stirring, heat until lightly boiling, about 10 minutes. Allow to cool until close to room temperature, then stir in the whipping cream, vanilla, and almond extract. Chill in the refrigerator for a few hours. Pour into an ice cream mixer, and mix to directions. Once stirring begins to slow, add the toasted almonds, and mix until the ice cream is finished. Place into an airtight container, and freeze for 2 hours.
VERY CHOCOLATE ICE CREAM
This is a very rich, custard style ice cream with NO raw eggs!
Provided by Wendy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
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 the 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. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g
CHOCOLATE ALMOND ICE CREAM (NO COOKING)
Just found this recipe and it sounds so good. I have been wanting to buy an ice cream maker and this is a good reason to do so now. This is DH's favorite ice cream and I can't wait to make it for him. Freeze time varies according to the manufacturer of your ice cream machine. Recipe from Southern Living.
Provided by Marie
Categories Frozen Desserts
Time 10m
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients together in a large bowl until blended.
- Cover and chill for 30 minutes.
- Pour milk mixture into freezer container of a 1 quart ice cream maker and freeze according to manufacturer's directions.
- Remove container with ice cream from ice cream maker and place in freezer for 15 minutes.
- Stir almonds into prepared ice cream.
- Transfer to an airtight container and freeze for 1 1/2 hours or until firm.
CHOCOLATE ALMOND ICE CREAM
Make and share this Chocolate Almond Ice Cream recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175°; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 777, Fat 53.2, SaturatedFat 30.1, Cholesterol 204.1, Sodium 158.4, Carbohydrate 73.3, Fiber 4, Sugar 60.9, Protein 11.6
NO COOK CHOCOLATE ICE CREAM
This is a recipe from Southern Living that I just tried today and it has an excellent flavor. It is so simple and easy and it doesn't taste like milk from a can. Also, I used Chocolate Syrup Recipe #22877 as I didn't have any on hand.
Provided by Maddison
Categories Frozen Desserts
Time 2h5m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
- Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.).
- Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
- Overall time is approximate for freezing in your maker and firming in the freezer.
Nutrition Facts : Calories 2588.8, Fat 80.2, SaturatedFat 46.9, Cholesterol 240.1, Sodium 1655.9, Carbohydrate 409.4, Fiber 9.7, Sugar 331.3, Protein 66.2
CHOCOLATE ICE CREAM
Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious.
Provided by chizylass
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together.
- Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute.
- Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.
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5/5 (4)Servings 1.25
- Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
- Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
- Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
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