NO COOK CHOCOLATE ICE CREAM (EGGLESS)
This is an easy homemade chocolate ice cream recipe. Learn how to make a no cook, no egg chocolate icecream in an ice cream maker.
Provided by Alpa Jain
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- In Vitamix or any blender of your choice, add sugar, milk, a pinch of salt and cacao (or cocoa) powder and blend on medium speed until all sugar dissolves
- In a bowl, add the above mixture and gently mix the heavy cream.
- Chill the mixture for about 2 hours in the refrigerator.
- Pour the mixture in the ice cream maker container and churn for about 35-40 minutes
- Ice cream is now ready with soft serve consistency. Transfer to an air tight container and freeze for about 6 hours before serving
Nutrition Facts : Calories 249 kcal, Carbohydrate 20 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 33 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CHOCOLATE ICE CREAM (NO EGGS)
This simple and easy chocolate ice cream is rich, full of chocolate flavor, and completely egg-free. Only 6 ingredients.
Provided by Amy | Chew Out Loud
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
- Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
- Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Nutrition Facts : Calories 266 kcal, Sugar 26.3 g, Sodium 30.9 mg, Fat 16.4 g, SaturatedFat 10.3 g, TransFat 0.5 g, Carbohydrate 31.1 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 47.7 mg, ServingSize 1 serving
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.
CHOCOLATE GELATO
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Frozen Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 7
Steps:
- Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
- Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
- Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
SUPER-EASY CHOCOLATE GANACHE OR GELATO
You have two choices here: Either refrigerate this as a Ganache and use it to make truffles or to frost cakes, or opt to add a couple more ingredients and turn it into a delicious creamy chocolate Italian ice cream (aka Gelato). Enjoy cocktails? try Recipe #377198 using the gelato from this recipe. :)
Provided by 2Bleu
Categories Frozen Desserts
Time 11m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
- Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
- FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
- FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
- Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.
CHOCOLATE GELATO
This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.
Provided by Ivy
Categories World Cuisine Recipes European Italian
Time 9h50m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
- Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
- Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
- Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.8 g, Cholesterol 122.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 39.7 mg, Sugar 18.8 g
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CORNSTARCH ICE CREAM (SICILIAN EGGLESS GELATO)
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- In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.
- In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).
- Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.
- Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).
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