CHOCOLATE ICE CREAM
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.
CHOCOLATE CHIP-ICE CREAM DESSERT
Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
- On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
- Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
- Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g
CHOCOLATE CHIP ICE CREAM
A smooth and delicious Vanilla Ice Cream, generously sprinkled with Milk Chocolate Chips. I found this on the 'Real Simple' website, and couldn't resist trying it to test my new Ice Cream Maker.
Provided by Misplaced Brit
Categories Ice Cream
Time 25m
Yield 1 quart ice cream
Number Of Ingredients 5
Steps:
- In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
- Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
- Add Chocolate Chips when desired consistency is reached.
- Serve immediately or store in the freezer in an airtight container.
MINT CHOCOLATE CHIP ICE CREAM
The preferred way to melt chocolate is in the top pan of a double boiler set over but not touching barely simmering water. As soon as the water simmers, it produces steam, the nemesis of melting chocolate. If even a droplet of moisture gets into the chocolate, it can seize or stiffen. If this happens, start over with new chocolate. Mixing the melted chocolate with vegetable oil causes the formation of small slivers of chocolate in the finished ice cream. This method, perfected by noted cookbook author Nick Malgieri, yields a distinctive and well-blended ice cream.
Provided by AltB8878
Categories Frozen Desserts
Time 7m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.
- Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.
- Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Nutrition Facts : Calories 335.3, Fat 27.1, SaturatedFat 15.7, Cholesterol 150.5, Sodium 66.2, Carbohydrate 23, Fiber 2.1, Sugar 15.8, Protein 5.2
CINNAMON CHOCOLATE CHIP ICE CREAM
I was first served this creamy, soft-set ice cream at a friend's house. A hint of cinnamon is the secret ingredient.-Gloria Heidner, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 quarts.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Stir in chocolate chips. , Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer of firm up in your refrigerator freezer 2-4 hours before serving. Sprinkle with additional chips.
Nutrition Facts : Calories 243 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 41mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
CHOCOLATE CHIP ICE CREAM PIE
I got the recipe for this pie from my mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed. -Letitia Landis, Rochester, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight.
Nutrition Facts : Calories 340 calories, Fat 17g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 105mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
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- Follow the manufacturer's instructions for freezing. Once the desired consistency has been reached, stir in the chocolate.
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Ratings 3Category 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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