BITTERSWEET CHOCOLATE ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
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.
GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM
This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
- In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
- In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
- Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
- While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
- Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
- Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
- To serve, drizzle with melted bittersweet chocolate.
DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM
Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.
Provided by David Tanis
Categories snack, ice creams and sorbets, dessert
Time 5h
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
- In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
- Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
- Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 128 milligrams, Sugar 22 grams
TOASTED HAZELNUT AND CHOCOLATE ICE CREAM
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.
Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
BITTERSWEET CHOCOLATE ICE CREAM
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
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-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
BITTERSWEET CHOCOLATE AND HAZELNUT TARTLETS WITH JACK DANIEL'S ICE CREAM
Yield Makes 6
Number Of Ingredients 32
Steps:
- For sauce:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For ice cream:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- For crust:
- Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
- Bake crusts until dry and set, about 15 minutes. Cool completely.
- For filling:
- Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
- Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
- Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.
JACK DANIEL'S CHOCOLATE ICE CREAM
Make and share this Jack Daniel's Chocolate Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
- Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
- Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
- In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
- Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
- Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
- Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
- Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.
BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES
Categories Candy Chocolate Nut Dessert Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 30.Makes about 30
Number Of Ingredients 6
Steps:
- Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
- Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
- Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)
CHOCOLATE HAZELNUT TORTE
Steps:
- Make torte:
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
- In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
- In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
- Make glaze:
- Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
- Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
- Serve torte with whipped cream or ice cream.
BITTERSWEET CHOCOLATE/ HAZELNUT TARTS/JACK DANIEL'S ICE CREAM
I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours.
Provided by Manami
Categories Tarts
Time 2h15m
Yield 6 TARLETS
Number Of Ingredients 29
Steps:
- PREPARE SAUCE:
- Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
- Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
- Remove from heat and immediately add butter and salt (mixture will bubble vigorously). BE CAREFUL!
- Stir until butter melts; add cream and coffee; whisk to blend.
- Cool.
- * DO AHEAD: Can be made 3 days ahead. Cover and chill.
- PREPARE ICE CREAM:.
- Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
- Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
- Whisk sugar, egg yolks, and pinch of salt in medium bowl.
- Gradually whisk milk mixture into egg mixture; return to saucepan.
- Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
- Strain into another medium bowl.
- Stir in Jack Daniel's; cover and chill custard until cold, at least 5 hours.
- Process custard in ice cream maker according to manufacturer's instructions.
- Transfer ice cream to container, cover, and freeze.
- **DO AHEAD: Can be made 1 day ahead. Keep frozen.
- PREPARE CRUST:.
- Blend flour, sugar, cocoa powder, and salt in processor.
- Add butter; using on/off turns, process until coarse meal forms.
- Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
- Form dough into ball; flatten into disk.
- Wrap in plastic and chill dough 1 hour.
- *** DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°F
- Divide dough into 6 equal portions.
- Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
- Freeze crusts 30 minutes.
- Bake crusts until dry and set, about 15 minutes; cool completely.
- PREPARE FILLING:
- Preheat oven to 350°F
- Grind nuts in processor until paste forms.
- Transfer to bowl.
- Add chocolate and salt to bowl.
- Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
- Whisk until chocolate melts.
- Cool to room temperature, stirring occasionally.
- Add sugar, egg, and egg yolk; whisk until smooth.
- Pour filling into cooled tartlet crusts, dividing equally.
- Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
- ****DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
- Remove pan sides from tartlets.
- Place 1 tartlet on each of 6 plates.
- Serve with scoop of ice cream and drizzle with sauce.
Nutrition Facts : Calories 1429.6, Fat 101.7, SaturatedFat 51.9, Cholesterol 493.5, Sodium 390.5, Carbohydrate 123, Fiber 4.7, Sugar 82.1, Protein 16.4
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