CHOCOLATE ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield 4 more than generous servings
Number Of Ingredients 6
Steps:
- Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.
SOUR CHERRY AND BLACK PEPPER ICE CREAM
Steps:
- In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
- In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.
- In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.
- Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.
- Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week.
MILK CHOCOLATE BLACK PEPPER ICE CREAM
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. Put the pieces of milk chocolate in a large bowl and set a mesh strainer over the top. Then make an ice bath in a larger bowl (or the sink), that you'll rest the bowl of milk chocolate within later. 2. In a medium-sized saucepan, warm the milk, sugar, and salt. In a separate bowl, whisk together the egg yolks. 3. Once the milk is warm, slowly pour about half of it into the yolks, whisking constantly, to warm them. Scrape the warmed yolks back into the saucepan and cook, stirring constantly with a heatproof utensil, until the custard thickens and coats the spatula. 4. Immediately strain the custard over the milk chocolate, and stir until the chocolate is melted and the mixture is smooth. Whisk in the crème fraîche or heavy cream (or combination of the two), the cognac, then the ground peppercorns. 5. Rest the bowl of milk chocolate custard in the ice bath, and stir until cool. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Should the custard get very thick once chilled, whisk it vigorously before adding it to your machine, which will thin it out so it's pourable. Note: If using crème fraîche, chill the ice cream within eight hours of adding the crème fraîche; letting it rest in the refrigerator overnight and turn the whole batch a bit too-tangy. If using heavy cream, it's fine to chill overnight. If crème fraîche is unavailable, you can use full-fat sour cream.
BLACK PEPPER ICE CREAM
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Four servings
Number Of Ingredients 5
Steps:
- In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
- Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 48 milligrams, Sugar 20 grams
CHOCOLATE ICE CREAM
Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too
Provided by Barney Desmazery
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
- Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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- Combine the milk, cream and 1 cup of the sugar in a heavy saucepan. Bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and the remaining 1/4 cup of sugar.
- Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
- Return the custard to the stove and cook it over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and strain into a bowl. Stir in the crushed peppercorns and the salt. Chill the custard until it's thoroughly cold, at least 4 hours.
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