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
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.
BITTERSWEET OR WHITE CHOCOLATE ICE CREAM
This easy recipe will make either type of chocolate ice cream with no custard to cook with or without an ice cream maker! Prep time includes 50 mins of pre chilling. Please note that both myself and the first reviewer got "micro chips" of chocolate instead of it being entirely smooth. I don't know if that will happen all of the time OR if it will happen with the white chocolate. We both enjoyed the tiny chips very much though.
Provided by Annacia
Categories Frozen Desserts
Time 1h25m
Yield 1 1/2 quarts
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1465, Fat 123.4, SaturatedFat 76.8, Cholesterol 457.5, Sodium 201.2, Carbohydrate 83.4, Sugar 67.2, Protein 11.8
BITTERSWEET CHOCOLATE AND STOUT BEER ICE CREAM
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
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
BITTERSWEET CHOCOLATE SAUCE
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
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).
BITTERSWEET CHOCOLATE WAFFLES WITH CHOCOLATE CHIP ICE CREAM
Provided by Karen Barker
Categories Chocolate Dessert Bake Kid-Friendly Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.
- Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.)
- Preheat oven to 350°F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes.
- Stack waffle triangles alternately with scoops of ice cream on each plate. Drizzle chocolate sauce and Cherry Compote over.
BITTERSWEET CHOCOLATE CAKES WITH ESPRESSO CREAM
Categories Cake Coffee Milk/Cream Chocolate Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 15
Steps:
- Make cakes:
- Preheat oven to 375°F and generously butter muffin cups.
- Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
- Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
- Make espresso cream while cakes cool:
- Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
- Serve 6 cakes topped with cream.
BITTER CHOCOLATE ICE CREAM
Provided by Molly O'Neill
Categories dinner, ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
- Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
- In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
- Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 29 milligrams, Sugar 29 grams
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