Sugar: Sweeten things up with ¾ cup white sugar. Cocoa powder: Unsweetened cocoa powder gives this ice cream a chocolatey base. Salt: A pinch of salt enhances the overall flavor, but it won’t make the ice cream taste salty. Egg yolks: This custard-like chocolate ice cream requires...
About our Chocolate Ice Cream recipe: There's nothing like a couple of scoops of chocolate ice cream on a warm summer's day - and this delicious ice cream pairs perfectly with slices of fresh fruit, chocolate cake, in a cone, or even just on its own. This indulgent chocolate ice cream...
This ice cream recipe is dairy-free, however, not vegan. I understand it’s not for everybody, but for those of us who are are OK with eating eggs but can’t have dairy, this is the recipe for you. I started with an egg yolk and sugar base. Look how creamy it got! Alton Brown...
Ingredients: Recipe for 1 1/2 quart ice cream. 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract Directions: Place the cocoa powder along with 1 cup of the half-and-ha...
This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using ...
For the ice cream 2 cups heavy cream, divided 4 Tbsp Dutch-process cocoa powder 5 oz good semisweet chocolate, chopped 1 cup whole milk 3/4 cup sugar 1/4 tsp salt 5 large egg yolks 2 tsp vanilla extract For the roasted cherries: ...
Jump to recipe We can't get enough of chocolate and Guinness together in this ice cream and it makes the perfect luxurious dessert to finish a meal with. The addition of Guinness keeps the ice cream extra creamy and easier to scoop straight out of the freezer. Yields: 1 L. Cal/Serv: ...
Make the Pastry Cream In a medium saucepan, bring milk, vanilla bean, and seeds just to a boil. Meanwhile, in a large bowl, whisk sugar with cake flour and salt. Whisk in egg and egg yolks. Slowly add hot milk, whisking constantly. Pour mixture back into saucepan and bring to a bo...
Recipe Ingredients Heavy cream: or heavy whipping cream, they are interchangeable here. Milk: Whole milk makes for a creamier end result but 2% can also be used. Egg yolks: I always find ice cream making to be the best way to use up egg yolks! You can use either 5 or 6 but th...
Then, I ran across David Lebovitz’s recipe for chocolate ice cream and he pretty much followed the standard 5 egg yolk recipe, but added admonitions to keep the water to a minimum. In other words, simmer the milk base and let the water evaporate. Cover the ice cream base after it’s...