Chocolate Ice Cream From An Imaginary European Nation Recipes

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RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM



Richer Than Rich German Chocolate Ice Cream image

Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, many times--everyone loves it (unless they don't like coconut).

Provided by SharonBaker

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h50m

Yield 10

Number Of Ingredients 10

3 cups milk
6 ounces German sweet chocolate
1 ½ cups white sugar
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs, beaten
1 ½ cups heavy cream
1 teaspoon vanilla extract
½ cup shredded sweetened coconut
1 cup chopped pecans, toasted

Steps:

  • Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or 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 476.6 calories, Carbohydrate 49.6 g, Cholesterol 92 mg, Fat 30.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 14.5 g, Sodium 129.1 mg, Sugar 44.1 g

NUCLEAR CHOCOLATE ICE CREAM



Nuclear Chocolate Ice Cream image

This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It's spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear.

Provided by James Robb

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 7h5m

Yield 10

Number Of Ingredients 9

2 cups milk
⅔ cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 pinch salt
4 egg yolks
3 ½ ounces dark chocolate
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
  • Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
  • Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  • Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
  • Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 24 g, Cholesterol 151.5 mg, Fat 23.8 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 12.9 g, Sodium 42.3 mg, Sugar 20.5 g

CHOCOLATE ICE CREAM



Chocolate ice cream image

Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too

Provided by Barney Desmazery

Categories     Dessert

Time 20m

Number Of Ingredients 7

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
500ml double cream
340g can sweetened condensed milk
1 tsp vanilla extract
3 tbsp organic cocoa powder, sifted
50g milk chocolate chips
sea salt flakes, to serve (optional)

Steps:

  • Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
  • Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

GERMAN CHOCOLATE ICE CREAM



German Chocolate Ice Cream image

I found this recipe years ago and have been taking it to ice cream socials ever since. But you won't want to wait for a get-together to enjoy it. The cool combination of chocolate, coconut and pecans is delicious anytime. -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 gallon.

Number Of Ingredients 10

1-1/2 cups sugar
1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups milk
3 eggs, beaten
1 quart half-and-half cream
8 ounces German sweet chocolate, melted
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a large heavy saucepan, combine the sugar, flour, cinnamon and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight. , Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving.

Nutrition Facts : Calories 162 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 62mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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