Great Grams Homemade No Cook Chocolate Ice Cream Recipes

GREAT GRAM'S HOMEMADE NO COOK CHOCOLATE ICE CREAM

Steps:

• make instant pudding per package instructions then in a large mixing bowl, combine all other ingredients starting with sugar and moving on to other ingredients from there. NOTE: any flavor instant pudding may be used in place of chocolate, such as french vanilla. If other flavors are used, substitute regular milk for the chocolate milk!
• Add small amounts of chocolate syrup topping or hot fudge until desired chocolate taste is achieved.
• place in 5 to 6 quart ice cream freezer and freeze using the cubed/crushed ice and rock salt layered as freezer container directs. DO NOT ADD ICE AND SALT TO ICE CREAM! (some have tried this at home and it does not work well! lol)
• after freezing to desired consistency, remove the paddle from inside and leave ice cream container inside the ice freezer for about 20 min to cure for more firm ice cream. Ice cream may be removed from container for soft serve use.
• At our house, we make a favorite ice cream buffet using crushed cookies, candy bars, fruits, and other favorite toppings. Makes a great birthday party or other get together even more fun!

NO COOK CHOCOLATE ICE CREAM

Steps:

• Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
• Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.).
• Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
• Overall time is approximate for freezing in your maker and firming in the freezer.

CHOCOLATE ICE CREAM

Steps:

• Beat together the eggs, egg yolks and sugar until thoroughly blended. This may be done in a food processor.
• Meanwhile, heat the milk and the cream with the chocolate, rum and vanilla extract, stirring frequently, until just below boiling. Remove from heat and add a little at a time to the egg mixture, blending until smooth. Correct the sweetness of the mixture.
• Pour the mixture into the saucepan of a double-boiler and place over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook over low heat until thick and creamy. Cool.
• Place the mixture in an ice-cream maker and follow the manufacturer's directions. (If you do not have an ice-cream maker, place the mixture in a freezer tray, cover with foil and freeze at the refrigerator's coldest setting, stirring every so often to prevent ice crystals from forming.)