Nannys Chocolate Ice Cream Recipes

NO-CHURN CHOCOLATE ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

CHOCOLATE ICE CREAM

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

NUCLEAR CHOCOLATE ICE CREAM

Steps:

• Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
• Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
• Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
• Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.

NANNYS CHOCOLATE PIE 5 STAR FAMILY FAVORITE

Steps:

• Combine all accept vanilla and cook on low heat until very thick. Stir often to prevent scorching. Remove from heat- let sit a minute or two and stir in vanilla.
• Pour into pie shell.
• Top with meringue and bake as directed.
• I will be posting Nannys Meringue Recipe.

NANNY HARTENBAUM'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Lightly grease 13 x 9 x 2-inch baking pan. Combine 1 cup water and chocolate in heavy small saucepan over low heat. Stir until chocolate melts and mixture is smooth. Let cool 10 minutes.
• Using electric mixer, beat 1 cup butter and dark brown sugar in large bowl until fluffy, about 3 minutes.
• Add eggs 1 at a time, beating well after each addition (mixture will resemble thick frosting). Stir baking soda into chocolate mixture. Mix flour into butter mixture alternately with chocolate mixture in 2 additions each.
• Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer to rack and cool completely.
• Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat. Sift powdered sugar into medium bowl. Add chocolate mixture, 1 tablespoon water and vanilla and stir until smooth. Thin to spreading consistency with more water if necessary.
• Spread frosting over cake. (Can be prepared 1 day ahead. Cover with foil and let stand at room temperature.) Cut into squares and serve.

NANNY'S CHOCOLATE ICE CREAM

Steps:

• Put heavy whipping cream, sweetened condensed milk, 4 cans of evaporated milk, vanilla, grated chocolate in the ice cream cylinder.
• In a saucepan disolve cocoa and sugar in 2 cans of evaporated milk over low heat.
• When disolved, put in ice cream cylinder and churn according to the directions that came with your ice cream maker.