Bitter Chocolate Ice Cream Recipes

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BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

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

2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum

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

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 8h18m

Yield 1 1/2 quarts

Number Of Ingredients 6

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

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.

BITTER CHOCOLATE ICE CREAM



Bitter chocolate ice cream image

Provided by Craig Claiborne And Pierre Franey

Categories     ice creams and sorbets, project, dessert

Time 20m

Yield Eight to 12 servings

Number Of Ingredients 5

8 ounces unsweetened chocolate, broken into pieces
2 cups milk
3/4 cup sugar
6 egg yolks
2 cups heavy cream

Steps:

  • Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
  • Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
  • Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool or at room temperature.
  • Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 49 milligrams, Sugar 19 grams

BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield about 1 quart

Number Of Ingredients 6

6 ounces bittersweet chocolate, roughly chopped
1 cup whole milk
1/2 cup sugar
6 large egg yolks
1 3/4 cups cold heavy cream
2 teaspoons vanilla extract

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.

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

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

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

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

BITTERSWEET CHOCOLATE AND STOUT BEER ICE CREAM



Bittersweet Chocolate and Stout Beer Ice Cream image

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

1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
¾ cup sugar
1 pint stout beer (such as Guinness®)

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

CIPRIANI'S CHOCOLATE ICE CREAM WITH BITTER ORANGE SAUCE



Cipriani's Chocolate Ice Cream With Bitter Orange Sauce image

The name in Italian is so pretty--Gelato al Cioccolato con Salsa all'Arancia Amara Ristorante Hotel Cipriani. The dense chocolate gelato's richness combined with the wonderful orange sauce and the fresh raspberries served with the gelato---make the effort this recipe requires well worth it. Prep time does not include freezing time.

Provided by Chef Kate

Categories     Sauces

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup sugar
2 cups milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate, chopped
4 large egg yolks, beaten lightly
2 tablespoons sugar
2 tablespoons navel orange zest, julienned
1 cup fresh orange juice
1/2 cup bitter orange preserves (or orange marmalade)
1/2 teaspoon Cointreau liqueur
fresh raspberry
mint sprig

Steps:

  • For the Gelato:.
  • In a dry 3 quart saucepan, cook 1/4 cup of sugar, undisturbed, over moderate heat until it begins to melt.
  • Continue to cook, stirring with a fork, until sugar is completely melted and becomes deep golden brown in color.
  • Remove from heat and dip pan briefly into an ice water bath to stop cooking.
  • Cool pan about 5 minutes, then return to moderate heat, add milk and whisk until caramel is melted and milk is incorporated.
  • Whisk in cocoa and keep whisking till mixture is well combined.
  • Keep warm while you prepare chocolate and custard base.
  • Melt chocolate in a bowl over barely simmering water.
  • In a bowl, beat (using electric mixer) the eggs and the remaining 3/4 cup of sugar until the mixture is thick and pale.
  • Whisk the caramel mixture and the chocolate into the yolk mixture, pouring them in in streams and whisking all the while.
  • Now, cook this mixture (your gelato) in s heavy saucepan over medium low heat, stirring constantly, until candy thermometer registers 140°F.
  • Cook (do not boil) 4 minutes more, stirring frequently.
  • Remove from heat, cool completely and then freeze in your ice cream maker according to its directions.
  • For the sauce:.
  • In a dry 1 quart saucepan, cook the 2 tablespoons of sugar undisturbed over medium heat until it begins to melt.
  • Continue to cook, stirring with a fork until the sugar melts completely and turns golden.
  • Remove from heat and allow to cool.
  • While caramel is cooling, blanch the julienned orange zest in boiling water for 15 seconds then drain.
  • Return caramel to medium heat and add orange juice and zest, whisking until caramel is completely melted.
  • Whisk in the preserves or marmalade until combined well.
  • Remove from heat and stir in liqueur.
  • Pool sauce on individual plates and place scoops of the gelato on the sauce.
  • Garnish, if desired, with raspberries and mint sprigs.

Nutrition Facts : Calories 361.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 151.2, Sodium 57.3, Carbohydrate 72.7, Fiber 5.3, Sugar 54.2, Protein 7.7

BITTERSWEET CHOCOLATE SAUCE



Bittersweet Chocolate Sauce image

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

12 ounces bittersweet chocolate, cut into small pieces
8 tablespoons (1 stick) unsalted butter

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).

BITTER CHOCOLATE SORBET (FOR ICE CREAM MACHINE)



Bitter Chocolate Sorbet (for ice cream machine) image

This recipe is from Jon Snyder of the "IL Laboratorio Del Gelato" restaurant. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook times do not include the chilling/freezing time.

Provided by Dee514

Categories     Frozen Desserts

Time 35m

Yield 3/4 Quart

Number Of Ingredients 5

1 cup milk
3/4 cup sugar
1/4 cup good quality cocoa powder
5 ounces good quality bittersweet chocolate (such as Valrhona, Scharffen Berger, or Callebaut)
2 cups water

Steps:

  • Bring the milk and sugar to just under a boil over medium heat, stirring occasionally.
  • Reduce heat to low, and whisk in cocoa powder until smooth.
  • Cook at a gentle simmer for 15 minutes, stirring often.
  • Melt chocolate in a double boiler.
  • Slowly whisk in the cocoa mixture plus 2 cups of water.
  • Set over iced water to chill thoroughly.
  • Transfer to an ice cream machine, and process according to manufacturer's directions.

Nutrition Facts : Calories 1047.9, Fat 15.8, SaturatedFat 9.7, Cholesterol 45.5, Sodium 178.1, Carbohydrate 230.7, Fiber 9.5, Sugar 200.3, Protein 16.3

BITTERSWEET CHOCOLATE FROSTING



Bittersweet Chocolate Frosting image

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Quick & Easy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

1 1/2 cups sugar
6 large eggs yolks
1 tablespoon light corn syrup
1 1/2 cups whipping cream
6 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1/2 teaspoon vanilla extract

Steps:

  • Mix sugar, yolks, and syrup in small bowl. Bring cream to simmer in heavy 3-quart saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Stir in butter, then sugar mixture. Cook over low heat until mixture registers 165°F to 170°F on candy thermometer, stirring constantly, about 10 minutes. Immediately pour mixture into bowl; do not scrape sides of pan. Add vanilla.
  • Using electric mixer, beat frosting until cool. Let frosting stand at room temperature until thick enough to spread, stirring occasionally, 1 1/2 hours.

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