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

Goodness!

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

Day 22 - CHOCOLATE FROZEN TREATS

Italian Style Chocolate Gelato

4 cups whole milk, could use half in half

1 1/3 cup sugar

12 egg, yolks

12 ounces bittersweet or semisweet chocolate, melted

6 ounces semisweet chocolate, chopped (optional)

Step 1 – In large saucepan, combine milk, sugar and egg yolks. Cook and stir over medium heat just until mixture coats a metal spoon. Remove from heat. Add melted chocolate, beating with wire whisk until smooth.

Step 2 – Cover surface of chocolate mixture in saucepan with plastic wrap. Chill for several hours or overnight until very cold. (Or quickly chill mixture by transferring it to large bowl. Place bowl in sink of ice water for 30 to 60 minutes, stirring occasionally.)

Step 3 – Pour chocolate mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. If desired, stir chopped chocolate into gelato and ripen about 4 hours. If desired, sprinkle each serving with additional shave chocolate.

Note: As you save the egg whites, this would be perfect for making an angel food cake, as it takes 12 egg whites.

Chocolate Sorbet

3 ½ cups water

1 ½ cups sugar

4 ounces unsweetened chocolate, coarsely chopped

1 teaspoon vanilla extract

Whipped cream, for decoration, optional

Chocolate shavings for decoration, optional

       

     In a medium saucepan, combine the water and sugar. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and simmer for 3 to 4 minutes without stirring. Remove the pan from the heat.

Put the chocolate in a food processor fitted with the metal blade and process until finely chopped. With the motor running, pour 1 cup of the hot syrup through the feed tube and process until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture back into the remaining syrup. Stir in vanilla.

     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to manufacturer’s directions.

     Spoon the sorbet into chilled dessert dishes or stemmed glassed and decorate with whipped cream and chocolate shavings, if desired. Serve immediately.

    Makes about 1 quart.

Good N Easy Chocolate Pudding Pops

1 package (4 ounce size) instant chocolate pudding

1 ¾ cups milk

Mix these two ingredients together and put into 4- ½ cup size popsicle containers and freeze.

That’s it!!

Enjoy!

Did I make you want chocolate, since I high-lighted the word chocolate????(I had to go get a piece of chocolate, just a small piece.)

Day 9 - Dark Chocolate-Almond Ice Cream

Before I put on the recipe, I received this cute story from my mother-n-law and thought I would share it here.

Saying  Grace in a Restaurant

                                                                Unknown author

            Sometimes we forget the really important things in life.  Last week, I took my grand-children to a restaurant.   My six-year-old grand-son asked if he could say grace.

            As we bowed our heads he said, "God is good, God is great. Thank you for the food, and I would even thank you more if Nana gets us ice cream for dessert. And liberty and justice for all! Amen!"

            Along with the laughter from the other customers nearby, I heard a woman remark, "That's what's wrong with this country. Kids today don't even know how to pray. Asking God for ice cream! Why, I never!"                                

            Hearing this, my grand-son burst into tears and asked me, "Did I do it wrong? Is God mad at me?"

            As I held him and assured him that he had done a terrific job, and God was certainly not mad at him, an elderly gentleman approached the table.

            He winked at my grand-son and said, "I happen to know that God thought that was a great prayer."   “Really?”, my grand-son asked.                                 

            "Cross my heart," the man replied.                                

            Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), "Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes."

            Naturally, I bought my grand-children ice cream at the end of the meal. My grand-son stared at his for a moment, and then did something I will remember the rest of my life.

            He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile he told her, "Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already."

After reading this cute story, I thought it needed a special ice cream treat! Don't you think?

Dark Chocolate – Almond Ice Cream

2 teaspoon unsalted butter

½ cup sliced almonds

2 cups whole milk

4 large egg yolks

1 cup sugar

1 ½ tablespoons unsweetened cocoa powder

1/8 teaspoon salt

3 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1 ½ cup heavy cream, chilled

     In a small skillet, over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towels. Set aside.

     In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.

     In the top of a double boiler or a medium stainless steel bowl, whisk the yolks with the sugar, cocoa, and salt for 3 to 4 minutes, or until thick and creamy. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the chocolate until well blended. Stir in the vanilla and almond extract.

     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions.

     Meanwhile, in a medium bowl, using and electric mixer set a thigh, beat the cream until stiff peaks form; chill until ready to use. When the ice cream is half frozen, fold in the whipped cream and almonds. Complete the freezing process.

Makes about 1 quart

From book The Best of Ice Cream

By Cox and Kinard