CHOCOLATE COVERED ICE-CREAM BALLS RECIPE - FOOD.COM
This recipe comes from my collection of 'tried' recipes from magazines. Even though they take a little patience to make I believe they are a worthwhile treat to have as an after-dinner party acccompaniment with coffee. Any favourite liqueur can be used - Grand Marnier or Cointreau for a rich orange flavour, or Kahlua or Tia Maria for a coffee flavour. I like Baileys Irish Cream or a rich chocolate liqueur myself!!!! The choice is yours. Freezing time is not included in cooking time.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 30 balls
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over water in a small bowl.
- Place bowl over a container of hot water until the gelatine is dissolved, then cool.
- Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
- Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
- Before making these ball put an oven tray into freezer to become very cold.
- Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
- Place tray with balls, back into the freezer and freeze until firm.
- Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
- Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
- Remove from heat and allow to cool slightly.
- Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
- Put chocolate covered balls on to a cold tray and return to freezer until firm.
Nutrition Facts : Calories 97.6, FatContent 6.7, SaturatedFatContent 3.5, CholesterolContent 8.8, SodiumContent 17.7, CarbohydrateContent 6.2, FiberContent 0.9, SugarContent 4.3, ProteinContent 1.5
CHOCOLATE-DIPPED ICE CREAM BALLS RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dessert
Total Time 2 hours
Yield MAKES 12 (6 of each variety)
Number Of Ingredients 5
Steps:
1. Line two baking trays with baking paper and freeze until very cold.
2. Working quickly, scoop six large balls of ice cream onto each chilled baking tray. Insert an ice cream stick or small cocktail toothpick into each ball. Put the trays in the freezer for several hours or overnight, until the ice cream balls are firm.
3. Melt the milk chocolate and dark chocolate in separate heatproof bowls set over saucepans of simmering water, ensuring the water does not touch the base of the bowls. Stir the chocolate until smooth. Stir half the oil into the milk chocolate and the remainder into the dark chocolate. Cool to room temperature.
4. Have the toppings prepared as you will need to work quickly. Work with one tray of ice cream balls at a time.
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Total Time 35 minutes
Category Desserts
Calories 366 calories per serving
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
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CHOCOLATE-DIPPED ICE CREAM BALLS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Dessert
1. Line two baking trays with baking paper and freeze until very cold.
2. Working quickly, scoop six large balls of ice cream onto each chilled baking tray. Insert an ice cream stick or small cocktail toothpick into each ball. Put the trays in the freezer for several hours or overnight, until the ice cream balls are firm.
3. Melt the milk chocolate and dark chocolate in separate heatproof bowls set over saucepans of simmering water, ensuring the water does not touch the base of the bowls. Stir the chocolate until smooth. Stir half the oil into the milk chocolate and the remainder into the dark chocolate. Cool to room temperature.
4. Have the toppings prepared as you will need to work quickly. Work with one tray of ice cream balls at a time.
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CHOCOLATE MALTED ICE CREAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Desserts
Calories 366 calories per serving
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
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