DARK CHOCOLATE ICE CREAM
Make and share this Dark Chocolate Ice Cream recipe from Food.com.
Provided by Dee514
Categories Frozen Desserts
Time 11m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in milk, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
- Add the cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5
DARK CHOCOLATE ICE CREAM
This is a really rich creamy dark chocolate ice cream from the Joy of Cooking, 75th Anniversary Edition (2006). I found it on a blog where they had decided it was the best dark chocolate ice cream. I had some nice Scharffen Berger's semisweet chocolate squares I wanted to use up, and this recipe looked like it would do the trick. Turned out really wonderful, hope you will enjoy it as well.
Provided by wahmommy
Categories Frozen Desserts
Time 45m
Yield 5 cups
Number Of Ingredients 7
Steps:
- Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
- Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
- Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
- Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
- Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
- Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).
Nutrition Facts : Calories 399.4, Fat 25.2, SaturatedFat 14.6, Cholesterol 222.5, Sodium 68.2, Carbohydrate 40, Fiber 1.9, Sugar 35.2, Protein 7.3
DARK CHOCOLATE ICE CREAM
Make and share this Dark Chocolate Ice Cream recipe from Food.com.
Provided by Nikkei
Categories Frozen Desserts
Time 3h30m
Yield 2 litres, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat. Stir frequently, until chocolate has melted and mixture begins to simmer. The mixture will separate into a dark milky layer, with a lighter foamy layer on top.
- Meanwhile beat egg yolks and sugar together until pale and creamy.
- Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting. If lumps occur, strain through cheesecloth.
- Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon.
- Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight. To avoid a skin forming, place cling wrap on top of the custard.
- Whip the mixture in a chilled bowl until light and fluffy. It should resemble a runny chocolate mousse.
- If using an ice cream maker, churn according to your machine instructions.
- To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen. Remove and whip a high speed in a chilled bowl. Repeat until the desired consistency is achieved, around 2 to 3 times.
- This ice cream will freeze harder than commercial preparations. To serve after the first day, remove from freezer 20 minutes early to soften slightly.
Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 16.6, Cholesterol 199.4, Sodium 64.1, Carbohydrate 42.1, Fiber 3.8, Sugar 30.4, Protein 8.3
THE BEST DARK CHOCOLATE ICE CREAM EVER *
Steps:
- In a medium pot heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa gets integrated properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it's all incorporated. Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl. Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and your salt. I prefer more salt (1/2 tsp.) because I think it makes the chocolate taste amazing, but if it's your first go and you are not yet a devotee of salt-to-chocolate ratios, try the 1/4 tsp and then tweak your second batch to taste. Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time (this is called tempering) until everything's all combined. Then dump the liquid back into the pot. Stir constantly (so you don't cook the eggs) with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into a custard. You'll know it's done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there. (Like this.) Pour custard through the strainer into the bowl. Add vanilla extract and stir to combine the chocolatey goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. (This means you won't get any nasty "skin" on top of the liquid.) Refrigerate for at least 6 hours then prepare according to your ice cream maker's instructions.
RICH DARK CHOCOLATE ICE CREAM
Make and share this Rich Dark Chocolate Ice Cream recipe from Food.com.
Provided by Laka
Categories Ice Cream
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Break up the chocolate and place with the butter in a MWC on Low for 5-10 minutes or warmish 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. Leave the mixture to cool for just a minute.
- Whisk the egg yolks in a basin, trickling in the hot syrup. 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.
- Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
- Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Nutrition Facts : Calories 750.4, Fat 69.4, SaturatedFat 42.5, Cholesterol 262.7, Sodium 166.5, Carbohydrate 40.2, Fiber 6.9, Sugar 25.5, Protein 8.9
DEEP DARK CHOCOLATE ICE CREAM
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
Provided by MSnow
Categories Frozen Desserts
Time 55m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7
More about "dark chocolate ice cream recipes"
DECADENT DARK CHOCOLATE ICE CREAM RECIPE • FOOD FOLKS …
From foodfolksandfun.net
5/5 (11)Total Time 5 hrs 45 minsCategory DessertCalories 438 per serving
- In a medium saucepan add 1 cup of the cream and the cocoa powder, whisk until the cocoa powder is combined. Bring the mixture to a boil, and reduce heat and simmer at a very low boil for 30 seconds, whisking constantly.
- Pour the custard through the strainer into the chocolate mixture and whisk until smooth, then stir in the vanilla.
THE DARKEST DARK CHOCOLATE ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
3.8/5 (4)Total Time 8 hrsCategory Dessert, Ice CreamCalories 366 per serving
MINT CHOCOLATE CHIP ICE CREAM RECALLED - POPCULTURE.COM
From popculture.com
EATING DARK CHOCOLATE ICE CREAM #ASMR #FOOD - YOUTUBE
From youtube.com
DELICIOUS CHOCOLATE ICE CREAM RECIPE - LOVE FROM THE OVEN
From lovefromtheoven.com
DARK CHOCOLATE ICE CREAM - ERREN'S KITCHEN
From errenskitchen.com
DARK CHOCOLATE ICE CREAM (SUGAR-FREE) - REAL FOOD PH
From realfoodph.com
DARK CHOCOLATE ICE CREAM RECIPE - FOOD.COM
From food.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
DARK CHOCOLATE ICE CREAM - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
BLACKBERRY ICE CREAM WITH DARK CHOCOLATE - NO CHURN RECIPE
From icecream.directory
EWG'S FOOD SCORES | TAHARKA BROS. CHOCOLATE FUDGE BROWNIE DARK ...
From ewg.org
DARK CHOCOLATE ICE CREAM RECIPE - KLARA`S LIFE
From klaraslife.com
DARK CHOCOLATE AND RASPBERRY ICE CREAM - FOODIE FORAY
From foodieforay.com
DARK AND DELICIOUS CHOCOLATE ICE CREAM | CANADIAN LIVING
From canadianliving.com
DARK CHOCOLATE ICE CREAM – ART OF NATURAL LIVING
From artofnaturalliving.com
WEGMANS - DARK CHOCOLATE PREMIUM ICE CREAM
From androidconfig.myfitnesspal.com
MIDNIGHT CHOCOLATE ICE CREAM | BUTTERMILK BY SAM
From buttermilkbysam.com
DARK CHOCOLATE ICE CREAM | LEITE'S CULINARIA
From leitesculinaria.com
DARK CHOCOLATE ICE CREAM – HOMESTEAD MAMAS
From homesteadmamas.com
WHAT IS DARK CHOCOLATE? | MAGNUM ICE CREAM
From magnumicecream.com
#time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #frozen-desserts #chocolate #dietary #low-sodium #comfort-food #low-in-something #taste-mood #4-hours-or-less
You'll also love