Food Processor Chocolate Ice Cream Recipes

CHOCOLATE ICE CREAM

Steps:

• Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
• Add the milk to a heavy medium-size saucepan; bring to a boil.
• With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
• Pour the mixture back into the saucepan and put over low heat.
• Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
• Allow the custard to cool slightly.
• Stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
• The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.

FOOD PROCESSOR CHOCOLATE ICE CREAM

Steps:

• In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute.
• Remove from heat and add milk.
• Pour mixture into metal 9x13 cake pan and freeze at least 5 hours.
• Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute.
• Repeat step 4 with the other half of the mixture.
• Place in freezer safe container for 30 min and then ENJOY.