DARK CHOCOLATE ICE CREAM
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
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 ICE CREAM
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
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
RICH DARK CHOCOLATE ICE CREAM
Make and share this Rich Dark Chocolate Ice Cream recipe from Food.com.
Provided by Laka
Categories Ice Cream
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Break up the chocolate and place with the butter in a MWC on Low for 5-10 minutes or warmish oven for about 15 minutes. Remove and stir until melted and blended together.
- Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour. Leave the mixture to cool for just a minute.
- Whisk the egg yolks in a basin, trickling in the hot syrup. Continue whisking until the mixture is thick and mousse-like.
- Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended.
- Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
- Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Nutrition Facts : Calories 750.4, Fat 69.4, SaturatedFat 42.5, Cholesterol 262.7, Sodium 166.5, Carbohydrate 40.2, Fiber 6.9, Sugar 25.5, Protein 8.9
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