Milkchocolateicemilk Recipes

RICH CHOCOLATE MILK

Steps:

• Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar until smooth. Puree in a blender to fully dissolve; use right away or chill.

CHOCOLATE MILK MOCKTAIL

Steps:

• Chill 2 martini glasses. Dampen the rim of each glass and invert into the cocoa powder to rim the glass.
• In a large martini shaker, add the chocolate sauce and milk and fill with ice. Shake the cocktail well for 30 seconds. Pour the cocktail into the glasses and garnish with shaved chocolate.

ICE MILK: SURREAL STYLE

Steps:

• Remove ice cream container from freezer and set out for approximately 15 minutes, or until it softens slightly. Spoon ice cream into milk glasses and smooth top surface with a spoon. Return to freezer and let harden. Serve alongside chocolate chip cookies.

MILK CHOCOLATE ICE MILK

Steps:

• Break up the chocolate and transfer to the top of a large double boiler. Add 1/2 cup milk. Stir over hot water over moderate heat, until chocolate is melted and smooth.
• Gradually add remaining milk and whisk until smooth.
• Cook, uncovered, over moderate heat, stirring and scraping frequently, for about 30 minutes. Remove from top of double boiler and stir occasionally until cool.
• Refrigerate overnight.
• Before freezing in ice cream maker, stir again to make sure ingredients are mixed. Transfer to ice cream maker and freeze according to manufacturer's directions.

MILK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. 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 whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

HOMEMADE ICE MILK. -VANILLA, CHOCOLATE, ALMOND, FRUIT CHOICES

Steps:

• Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make. If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap. (told you this is easy :) ).
• Mix all ingredients in the bowl. Cover with plastic wrap.
• Place in the freezer overnight.
• Next day, let it sit in sun for a few minutes then stir it and you will have ice milk. Until then it just looks like frozen ice lol.

CHOCOLATE MILK

Steps:

• Combine sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you're in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
• Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.