WHAT IS THE CREAM IN OREOS 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     Chocolate Ice Cream

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

'OREO' COOKIES RECIPE - FOOD NETWORK



'Oreo' Cookies Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 32 cookies

Number Of Ingredients 11

1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
  • Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
  • Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
  • Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
  • Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
  • Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
  • Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

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