Dark Chocolate Ice Cream With Paprika Agave Recipes

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DARK CHOCOLATE ICE CREAM WITH PAPRIKA & AGAVE



Dark Chocolate Ice Cream with Paprika & Agave image

Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 quart.

Number Of Ingredients 8

1 cup whole milk
1/2 cup agave nectar
2 large eggs
1 teaspoon Hungarian paprika
Dash salt
8 ounces bittersweet chocolate, melted and cooled
2 cups heavy whipping cream
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 446 calories, Fat 36g fat (21g saturated fat), Cholesterol 137mg cholesterol, Sodium 71mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS



Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows image

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Provided by LauraF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h

Yield 8

Number Of Ingredients 16

5 ½ ounces 72% dark chocolate, chopped
3 ½ tablespoons cocoa powder
½ teaspoon sea salt
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 ¾ cups whole milk
¾ cup heavy cream
2 tablespoons cold milk
2 teaspoons tapioca starch
½ cup sliced almonds
2 tablespoons butter, cubed
1 ½ tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon milk
½ teaspoon sea salt
1 cup mini marshmallows

Steps:

  • Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
  • Mix sugar and milk powder together in a small bowl.
  • Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
  • Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
  • Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
  • Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
  • Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
  • Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
  • While almonds are cooling, spread marshmallows out on the second baking sheet.
  • Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
  • Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 41 g, Cholesterol 45.5 mg, Fat 22.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 297.5 mg, Sugar 33.6 g

DARK CHOCOLATE ICE CREAM



Dark Chocolate Ice Cream image

This is a really rich creamy dark chocolate ice cream from the Joy of Cooking, 75th Anniversary Edition (2006). I found it on a blog where they had decided it was the best dark chocolate ice cream. I had some nice Scharffen Berger's semisweet chocolate squares I wanted to use up, and this recipe looked like it would do the trick. Turned out really wonderful, hope you will enjoy it as well.

Provided by wahmommy

Categories     Frozen Desserts

Time 45m

Yield 5 cups

Number Of Ingredients 7

2 cups whole milk
3/4 cup granulated sugar (divided)
4 large egg yolks
1/3 cup unsweetened dutch cocoa
2 -3 ounces bittersweet chocolate or 2 -3 ounces semisweet chocolate, chopped
1 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
  • Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
  • Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
  • Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
  • Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
  • Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).

Nutrition Facts : Calories 399.4, Fat 25.2, SaturatedFat 14.6, Cholesterol 222.5, Sodium 68.2, Carbohydrate 40, Fiber 1.9, Sugar 35.2, Protein 7.3

DARK CHOCOLATE ICE CREAM



Dark Chocolate Ice Cream image

Make and share this Dark Chocolate Ice Cream recipe from Food.com.

Provided by Dee514

Categories     Frozen Desserts

Time 11m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
1 cup milk
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup sugar
1 cup heavy cream
1 teaspoon real vanilla extract
1 pinch salt

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in milk, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
  • Add the cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5

DARK CHOCOLATE AND CARDAMOM ICE CREAM



Dark Chocolate and Cardamom Ice Cream image

Provided by Micah Carr-Hill

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dairy     Dessert     Valentine's Day     Frozen Dessert     Spice     Birthday     Party     Cardamom     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 6-8

Number Of Ingredients 6

4 1/2 oz dark (70% cocoa solids) chocolate
Seeds from 1/2 vanilla bean
2 cardamom pods
3/4 cup whole milk
1/3 cup superfine sugar
3/4 cup heavy cream

Steps:

  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
  • Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
  • Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
  • Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
  • Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

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