CHOCOLATE ICE CREAM IMAGES RECIPES

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VERY CHOCOLATE ICE CREAM RECIPE | ALLRECIPES



Very Chocolate Ice Cream Recipe | Allrecipes image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts    Frozen Dessert Recipes    Ice Cream    Chocolate Ice Cream Recipes

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 (1/2 cup) servings

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 352.5 calories, CarbohydrateContent 26.9 g, CholesterolContent 160.8 mg, FatContent 26.7 g, FiberContent 0.9 g, ProteinContent 4 g, SaturatedFatContent 16 g, SodiumContent 111.1 mg, SugarContent 23.9 g

CHOCOLATE FUDGE BROWNIE ICE CREAM RECIPE | MYRECIPES



Chocolate Fudge Brownie Ice Cream Recipe | MyRecipes image

Homemade chocolate ice cream and fudgy brownie bites are perfect companions in this recipe combo. Place the ice-cream freezer can and your freezer-safe dish for ripening the ice cream in the freezer while you make the custard. This helps the ice cream ripen quickly. We awarded this rich-tasting treat our Test Kitchens' highest rating.

Provided by Julianna Grimes Bottcher

Yield 11 servings (serving size: about 2/3 cup)

Number Of Ingredients 18

Brownies:
½ ounce bittersweet chocolate, chopped
½ cup sugar
2 tablespoons butter, softened
½ teaspoon vanilla extract
1 large egg, lightly beaten
½ cup all-purpose flour (about 2 1/4 ounces)
? cup unsweetened cocoa
¼ teaspoon baking powder
? teaspoon salt
Cooking spray
Ice Cream:
1?? cups sugar
? cup unsweetened cocoa
3?½ cups 2% reduced-fat milk, divided
3 large egg yolks
½ cup half-and-half
2?½ ounces bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350°.
  • To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.
  • To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.
  • Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cut brownies into small squares; stir into ice cream. Cover and freeze 1 hour or until firm.

Nutrition Facts : Calories 297 calories, CarbohydrateContent 49.2 g, CholesterolContent 90 mg, FatContent 9.6 g, FiberContent 2 g, ProteinContent 6.6 g, SaturatedFatContent 5.1 g, SodiumContent 105 mg

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