Bittersweet Or White Chocolate Ice Cream Recipes

BITTERSWEET CHOCOLATE ICE CREAM

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.

BITTERSWEET OR WHITE CHOCOLATE ICE CREAM

Steps:

• WITH ICE CREAM MAKER:.
• Heat milk (stove or microwave) until it just begins to bubble.
• Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
• Mix chocolate and sugar.
• Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
• Cool.
• Once cool, stir in heavy cream and vanilla.
• Chill for at least 50 minutes.
• Pour mixture into your ice cream maker.
• Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
• WITHOUT ICE CREAM MAKER (general instructions for all recipes):.
• Mix up the ice cream recipe as directed.
• Pour the ice cream mixture into a wide, airtight container, metal bowls work best. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily.
• Place ice cream in refrigerator for at least 1 hour. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding.
• Place the chilled ice cream mixture in the freezer for 30 minutes.
• Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
• Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
• Repeat "40 minute freeze-then-beat cycle" 3 times.
• This should total 2 1/2 hours of freezing.
• You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
• Either method works fine. The more you beat it, the softer it will be.
• Total freezing time can take anywhere between 3-5 hours.
• If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container.
• Generally, add mix-ins after 2-3 hours of freezing.

BITTERSWEET CHOCOLATE ICE CREAM

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.

WHITE CHOCOLATE ICE CREAM

Steps:

• Add the milk to a heavy medium-size saucepan; bring to a simmer.
• Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
• Pour the entire mixture back into the pan and put over low heat.
• Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
• Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
• Pour the hot custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.