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 ICE CREAM
This is, without a doubt, the best chocolate ice cream recipe I've ever had. Our family loves to make homemade ice cream when we get together for birthday dinners, and this is our favorite flavor. -Kathryn Herman, Villisca, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., ,
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 44mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY AMARETTO CHOCOLATE CHIP ICE CREAM RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 8
Steps:
- Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold. When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer's directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.
AMARETTO ICE CREAM
Delicious, creamy amaretto ice ream that uses no eggs. Very quick and easy! It can be used in floats or milkshakes!
Provided by ly1310
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
- Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.6 g, Cholesterol 61.8 mg, Fat 17 g, Protein 1.4 g, SaturatedFat 10.6 g, Sodium 23.8 mg, Sugar 15.5 g
CHOCOLATE AMARETTO ICE CREAM CAKE
I saw a version of this cake made by Rachel Ray on her 30 minute meals show and decided to try playing around with it at home. I loved how easy this was to put together and it doesn't look bad either! It sure does taste wonderful! I bet you could do all sorts of liqueur and ice cream combos in this or even add just syrups and fruits in it or nuts. Very versatile! Cook time includes freeze time!
Provided by CulinaryExplorer
Categories Frozen Desserts
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
- Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
- Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
- Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
- Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
- Scoop 4 heaping scoops of ice cream into the center of the cake shell.
- Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
- Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!
AMARETTI ICE CREAM DESSERT
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
WHITE CHOCOLATE AMARETTI ICE CREAM
This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 quarts
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl set over a saucepan of gently simmering water. Stir occasionally until melted; set aside.
- Combine the milk and cream in a small saucepan set over low heat, and cook until scalded or when bubbles start to form on the edge. Turn off heat.
- Place the egg yolks, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment, and beat on high speed until light yellow, about 3 minutes. On low speed, slowly add the scalded milk and cream, and beat until combined.
- Transfer the mixture into a clean medium saucepan, and cook, stirring constantly with a wooden spoon, over low heat until slightly thickened and the mixture coats the back of the spoon, about 5 minutes. Remove from heat, and stir in the reserved melted chocolate and vanilla extract. Strain the mixture into a clean bowl, and refrigerate until very cold, at least 2 hours or overnight.
- Add the crushed amaretti to the chilled mixture, and stir to combine. Freeze mixture in an ice-cream maker according to the manufacturer's instructions.
AMARETTO ICE CREAM
Ordinary ice cream just won't do for the holidays. So I make this cool and creamy amaretto ice cream featuring almonds and chocolate chips. Guests can't resist it!-Nancy Paul, Lakeview, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.
Nutrition Facts : Calories 386 calories, Fat 27g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
AMARETTO ICE CREAM
Categories Milk/Cream Egg Dessert Frozen Dessert Almond Amaretto Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)
CHOCOLATE AMARETTO ICE CREAM
Make and share this Chocolate Amaretto Ice Cream recipe from Food.com.
Provided by Charlotte J
Categories Frozen Desserts
Time 25m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- In a saucepan combine 2 cups of milk, cocoa and corn syrup.
- Bring to boil over medium heat, stirring constantly.
- Cool.
- Beat eggs until foamy and gradually beat is sugar.
- Add cocoa mixture.
- Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
- Chill serval hours or overnight.
- Freeze according to manufacturer's directions.
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- In a medium saucepan, combine 1 cup of cream, milk, and sugar over medium heat. Heat, whisking occasionally, until hot, but do not let boil (and all the sugar has dissolved.).
- While the mixture is cooking, whisk egg yolks until paler in colour. Combine remaining cream and cornstarch in another bowl.
- Carefully and slowly pour the hot cream into the egg yolks, whisking constantly so the eggs do not scramble. Continue whisking until all the cream is blended. Transfer the mixture back into the pan and stir in the almond extract, 1 tbsp. Amaretto, cream, and salt. Bring up to a hot temperature again, stirring occasionally. Turn off heat and allow to cool to room temperature, stirring occasionally to keep film from building up. Cool in refrigerator overnight.
- To make the ice cream, follow your machine's instructions. When the ice cream is almost set (usually 20 minutes in my machine) add in the remaining Amaretto.
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