Recipes for "chocolate ice cream"

Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.

Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.

Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.

Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.

Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.

Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.

Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.

Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

1. Preheat an oven to 325 degrees F. Line a baking sheet with parchment paper.

2. To make the graham cracker crumble. Combine the graham crackers, butter, and honey in a medium bowl. Transfer to the prepared baking sheet and bake until light golden brown, about 10 minutes.

the graham crackers, butter, and honey in a medium bowl. Transfer to the prepared baking sheet and bake until light golden brown, about 10 minutes.

3. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon, smooth the melted chocolate up the sides of the liners. Sprinkle a little of the graham cracker crumble into the bottom of each cup (reserve the rest for serving). Place in the freezer for 10-15 minutes or until firm. Fill each cup with chocolate ice cream and a layer of peanut butter, if using. Freeze until firm, about 1-2 hours or overnight.

3. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon, smooth the melted chocolate up the sides of the liners. Sprinkle a little of the graham cracker crumble into the bottom of each cup (reserve the rest for serving). Place in the freezer for 10-15 minutes or until firm.

Fill each cup with chocolate ice cream and a layer of peanut butter, if using. Freeze until firm, about 1-2 hours or overnight.

5. Just before serving, make the marshmallow. Bring a large pot of water to simmer. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of simmering water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Add the vanilla and whip to combine.

5. Just before serving, make the marshmallow.

Bring a large pot of water to simmer. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of simmering water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Add the vanilla and whip to combine.

6. Top the frozen cups with marshmallow. Using a blow torch, toast the marshmallow. Serve immediately.

Top the frozen cups with marshmallow. Using a blow torch, toast the marshmallow. Serve immediately.

Gather all ingredients.

Stir milk, cream, sugar, vanilla, peppermint extract, and salt together in a large bowl until the sugar has dissolved. Mix in green food coloring.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Add chocolate chips about 10 minutes into the freezing. Continue churning until ice cream has thickened, about 20 minutes more.

Transfer to an airtight container and freeze until firm, about 2 hours.

Serve and enjoy!

Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water).

When the chocolate has melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low, and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan.

When the chocolate base is smooth, set the pot over medium high heat and warm, stirring occasionally, until the base starts to steam.

Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking.

Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

Lower the heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat.

Stir in the remaining cup of cold cream to prevent further cooking.

Pour the chocolate base through a mesh strainer into a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.)

Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise, transfer it to a freezer container and put it in the freezer for a couple hours to firm up.

Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.