Chocolaty Velvet Ice Cream Recipes
CHOCOLATE VELVET ICE CREAM
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CHOCOLATE ALMOND VELVET
This ice cream dessert makes up fast and easy...but is certainly decadent! Serve with fresh strawberries if desired...or drizzle with chocolate/raspberry sauce. Time does not include chilling or freezing time. Update: I have made this recipe several times but have made some changes that I think will make it better (see below).
Provided by Abby Girl
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine chocolate syrup, cream, condensed milk and vanilla. Chill in fridge for 1 hour.
- Whip until fluffy mixture forms soft peaks.
- Update: The original recipe said to serve the velvet cream in muffin cups. There is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
- My recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
- I left the nuts in the recipe, but they tend to drop to the bottom of the dish. So you can add some nuts to the bottom of each dish and add the velvet on top. Unless you are a big fan of Almond Roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
- This makes up A LOT. You may want to consider cutting the recipe in half. With a weight scale measure out the ingredients and proceed from there.
- As the velvet does not freeze completely solid, serve immediately, as it melts quickly.
Nutrition Facts : Calories 340.5, Fat 20, SaturatedFat 12, Cholesterol 65.3, Sodium 157.7, Carbohydrate 36.6, Fiber 0.8, Sugar 26.7, Protein 4.6
VELVET CHOCOLATE SAUCE
I don't even know where I got this recipe. It tastes wonderful on vanilla ice cream and is very easy to make. If you are concerned about using corn syrup this recipe works equally well using honey as a substitute.
Provided by LARavenscroft
Categories Sauces
Time 5m
Yield 2 1/3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
- Add chocolate chips and butter; stir until smooth.
- Remove from heat and stir in corn syrup.
- Stir in vanilla.
- Serve over ice cream.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 338.8, Fat 15.5, SaturatedFat 9.3, Cholesterol 7.6, Sodium 43.6, Carbohydrate 55.8, Fiber 2.5, Sugar 41.2, Protein 1.8
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