Wednesday, August 24, 2011

Day 24 - More Chocolate Ice Cream Recipes

Easy Home-made Chocolate Recipe, recipe after this one.

 Rich Chocolate Ice Cream
adapted from the Hershey Chocolate Cookbook
1 3/4 cups sugar
1/4 cup unsifted flour
1/4 teaspoon salt
2 cups milk
2 eggs, slightly beaten
3 1/2 blocks (3 1/2 ounces) unsweetened baking chocolate, broken into pieces
1 tablespoon vanilla
4 cups light cream
Combine sugar, flour and salt in medium saucepan; gradually stir in milk. Blend in eggs; add baking chocolate. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Freeze in ice cream freezer according to manufacturer's directions. (For firmer ice cream, cover and freeze for several hours.)
Makes about 2 quarts.

Easy Homemade Chocolate Ice Cream

1 1/3 cups (14-ounce can) sweetened condensed milk (don't use evaporated milk)
1 cup chocolate-flavored syrup
2 cups heavy whipping cream, whipped
Whipping the whip cream.

Combine sweetened condensed milk and syrup in large mixing bowl.

Fold in whipped cream until blended.
Pouring in the chocolate syrup mixture.
 Pour into aluminum-foil-lined 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
I wrapped in parachment first, then foil.

Cover; freeze 6 hours or until firm.

About 8 servings.

Tasted like soft served chocolate ice cream! Yummy!!!

Sent to Week #32

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