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 GELATO
This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.
Provided by Ivy
Categories World Cuisine Recipes European Italian
Time 9h50m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
- Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
- Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
- Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.8 g, Cholesterol 122.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 39.7 mg, Sugar 18.8 g
SWEET POTATO ICE CREAM RECIPE
Sweet potato ice cream is made with cream, egg yolks, sweet potato puree and more; check out this recipe to make it yourself.
Provided by Diana Rattray
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
- In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
- Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
- Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
- Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 658 kcal, Carbohydrate 42 g, Cholesterol 362 mg, Fiber 2 g, Protein 13 g, SaturatedFat 30 g, Sodium 148 mg, Sugar 35 g, Fat 50 g, ServingSize 1 quart (5 servings), UnsaturatedFat 0 g
DARK CHOCOLATE DIPPED POTATO CHIPS
Steps:
- Melt the chocolate in a double boiler. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed or parchment paper and sprinkle with a tiny bit of maldon salt. Chill in the fridge for 15 minutes to set. Serve in scoops of ice cream.
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EASY HOMEMADE DARK CHOCOLATE ICE CREAM RECIPE - FOOLPROOF ...
From foolproofliving.com
5/5 (1)Total Time 40 minsCategory DessertCalories 622 per serving
- Place the heavy cream, whole milk, 1/2 cup sugar, vanilla bean seeds, and vanilla bean in a saucepan over medium heat. Stirring occasionally, let it come to 175 °F degrees for 13-17 minutes. Remove it from the heat.
- In the mean time, whisk the eggs, egg yolks, 1/2 cup sugar, salt, and cocoa in a bowl until they are smooth.
THE SMOOTHEST AND BEST EVER DARK CHOCOLATE CUSTARD ICE …
From christinascucina.com
4.8/5 (48)Total Time 15 hrsServings 12Calories 162 per serving
- Place cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
- In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
- Pour 1/3 cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
BEST HOMEMADE CHOCOLATE ICE CREAM - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 24Calories 304 per servingCategory Dessert
- Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
- Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
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Category DessertTotal Time 6 hrs 30 minsEstimated Reading Time 2 mins
- In a food processor pulse and blend the sugar, eggs, yolks, and vanilla until it is smooth. You may have to scrape the bottom a few times to get it smooth out. The cocoa powders take a bit to incorporate.
- While the food processor running, add a small amount of hot milk to to temper the eggs. Slowly pour the rest of the milk into the mixture and blend until smooth.
- Pour the entire contents back into the saucepan and cook over low heat. You MUST STIR CONSTANTLY, until it thickens slightly. Do not boil.
POTATO ICE CREAM ON CRUMBLED CHOCOLATE POTATO CAKE | …
From idahopotato.com
- Preheat oven to 400°F. Bake the potatoes until tender, about 45 minutes. Scoop potato flesh out of the skins. Rice potato flesh and refrigerate. Save skins for use in ice cream.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, nutmeg and cinnamon. Mix in the almond flour and grated chocolate
- In a large bowl, cream the butter, then add the sugar and egg yolks and mix thoroughly until combined.
- Mix the dry ingredients into the butter mixture, then add the milk and riced potato. Fold in the egg whites.
DARK CHOCOLATE ICE CREAM RECIPE: THE CHOCOLATE LOVER'S DREAM
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4 INGREDIENT VEGAN CHOCOLATE ICE CREAM - THE VEGAN 8
From thevegan8.com
5/5 (46)Total Time 10 minsCategory DessertCalories 244 per serving
- Cook your sweet potato your preferred method. I chose to just microwave it for time purposes but you can bake it if you like. Bake it at 400 degrees with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
- Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (3/4 cup) really well and level off. Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.
- Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted. Then I stirred it until completely melted and smooth. You have to be careful about overheating chocolate or it will burn and be useless. Add the melted chocolate to the blender and be sure to scrape all that chocolate goodness out of the bowl.
- Blend the ingredients on high for a minute or so until completely smooth. You don't want any bits remaining from the potato. Taste and if you want it sweeter, add sugar, I did not. I found it to be perfectly chocolatey.
VEGAN CHOCOLATE ICE CREAM RECIPE (NO CHURN) - ELAVEGAN ...
From elavegan.com
4.9/5 (7)Calories 196 per servingCategory Dessert
- Cook a medium-large sweet potato. I used a white Japanese sweet potato which I boiled in a pot with water (about 15-20 minutes). However, if using orange sweet potato I highly recommend baking in the oven at 400 °F (200 °C) until it's soft (about 45 minutes). It's also possible to microwave the sweet potato for some minutes until soft. Let cool. The cooked and cooled sweet potato should weigh 250 grams.
- Add all ingredients to a blender or food processor. Blend until completely smooth, silky, and creamy. Add the mixture to a loaf pan, cover it with plastic wrap and place in the freezer. An ice cream storage container works even better. If you have an ice-cream maker, then feel free to use it. The ice cream will be even creamier.
- Freeze for at least 4 hours for a soft serve consistency or overnight. Let thaw at room temperature for about 20 minutes before serving. Enjoy! Store in the freezer for up to 2 weeks, but it tastes the best when fresh.
SWEET POTATO ICE CREAM CUPS - GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
Ratings 1Category Dessert, SnackCuisine Vegan, Dairy-Free, Gluten-FreeTotal Time 1 hr 20 mins
- Into a blender, pour 3/4 cup of Farmer's Market Foods sweet potato puree, and a full can of full-fat coconut milk. Add in maple syrup, arrowroot, vanilla, pumpkin spice and a pinch of salt. Blend the mixture until creamy.
- Melt the chocolate chips in the microwave for 60 seconds. Spoon a tablespoon of melted chocolate into each liner and use a spoon to draw some chocolate up the sides. Freeze cups to harden for thirty minutes.
CHOCOLATE-DIPPED POTATO CHIPS AND ICE CREAM RECIPE
From myrecipes.com
Servings 8
- Line a jelly-roll pan with wax paper. Dip potato chips halfway into melted chocolate, gently shaking off excess. Place on prepared pan. Chill 10 to 15 minutes or until chocolate is set. Serve immediately with ice cream, or cover and chill until ready to serve (up to 24 hours).
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Ratings 2Category DessertCuisine AmericanTotal Time 45 mins
- 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).
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- Whisk the yolks and the sugar together. Temper the liquid into the yolk mixture and return to stovetop.
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