CHOCOLATE ICE CREAM | CHOCOLATE RECIPES | GINNY ROLFE FOR ...
Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
Total Time 35 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
- Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
- Pour into a bowl and leave to cool, stirring occasionally.
- Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
- Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
Nutrition Facts : Calories 299 calories, FatContent 23.6 g fat, SaturatedFatContent 14.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 16.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
PISTACHIO ICE CREAM RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 3 hours 40 minutes
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Yield about 2 quarts
Number Of Ingredients 8
Steps:
- Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
- Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
- Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
- Garnish with whipped cream and toasted pistachios.
ICE CREAM RECIPES - BBC FOOD
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From bbc.co.uk
From bbc.co.uk
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From m.recipes.timesofindia.com
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Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream…
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From tasteofhome.com
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ICE CREAM MAKER - WIKIPEDIA
Around 1832, Augustus Jackson achieved fame for creating multiple ice cream recipes and pioneering a superior ice cream preparation technique by adding salt to the ice. In 1843, Nancy M. (Donaldson) Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer. The ice cream …
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From en.m.wikipedia.org
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Jul 01, 2021 · When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard. While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream …
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From barefeetinthekitchen.com
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From recipetineats.com
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