DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD
This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.
Provided by House of Aqua
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 6h35m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
- Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 25.1 g, Cholesterol 231.3 mg, Fat 31.9 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 18.6 g, Sodium 40 mg, Sugar 21.3 g
TRIPLE-CHOCOLATE CUSTARD
Steps:
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.
DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM
Provided by Bobby Flay
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
- Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
- For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
- For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
- Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
- Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.
EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
DEEP DARK CHOCOLATE ICE CREAM
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
Provided by MSnow
Categories Frozen Desserts
Time 55m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7
CHOCOLATE AND COFFEE CUSTARD
My dh loves this simple treat. I hope that you will also. It's quick and easy to make and is sweet, rich and decadent.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine and scald all ingredients except for the eggs.
- Slowly pour the mixture over the beaten eggs.
- Beat until well blended.
- To bake the custard, pour the batter into a baking dish or individual molds.
- Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
- To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
- Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.
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- Place cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
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- Pour 1/3 cup of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
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