DEEPLY CHOCOLATE GELATO
Steps:
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
DEEP CHOCOLATE ICE CREAM
No freezer is complete without a quart or two of a really good chocolate ice cream. It has always been one of my favorites. While it may not go with every kind of pie--well, there must be one or two. Or maybe not. Oh well, it's chocolate. It doesn't need pie! Recipe and photo by:...
Provided by Ellen Bales
Categories Chocolate
Time 50m
Number Of Ingredients 7
Steps:
- 1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
- 2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
- 3. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn't scramble the eggs.
- 4. Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
- 5. Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
- 6. Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.
DEEP DARK CHOCOLATE ICE CREAM
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
Provided by MSnow
Categories Frozen Desserts
Time 55m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7
DEEP CHOCOLATE RASPBERRY ICE CREAM PIE
Make and share this Deep Chocolate Raspberry Ice Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
- until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
- thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
- completely.
- Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
- blended.
- Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
- on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
- with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
- from sticking to topping. Freeze until firm, at least 4 hours.
- Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
- tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
- piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
- hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
- slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
- To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
- chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
- Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
- freezer.
Nutrition Facts : Calories 498.4, Fat 28, SaturatedFat 13.6, Cholesterol 55.2, Sodium 288.4, Carbohydrate 59.8, Fiber 4.4, Sugar 43.1, Protein 6.6
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