Frenchchocolateicecream Recipes

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

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.

Steps:

• Heat milk in medium saucepan.
• Stir in chocolate, continue stirring until chocolate is melted.
• In another bowl, combine sugar with flour; stir in a little hot milk/chocolate mixture, add beaten egg to chocolate mixture; then add egg mixture to milk/chocolate.
• Stir over low heat until thickened, about 3 minutes.
• Cool in refrigerator at least 1 hour, or until well chilled.
• Stir in whipping cream and vanilla.
• Freeze in ice cream machine according to manufacturer's directions.
• Note: The use of the flour will help to give the ice cream body and smoothness.

Steps:

• Whisk the melted ice cream, salt and egg in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 2 slices of bread into the egg mixture and cook in the skillet until golden, 3 to 4 minutes per side; repeat with remaining 1/2 tablespoon butter and 2 slices bread. Serve warm with maple syrup and dust with confectioners' sugar.

Steps:

• Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
• Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
• Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
• Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

Steps:

• In a medium bowl, lightly whisk together the yolks and half of the sugar.
• In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
• Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
• Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
• Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick). , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. , Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.

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.