Alexanders Hot Chocolate Ice Cream Recipes
EASY CHOCOLATE ICE CREAM
This super simple chocolate ice cream is the perfect treat at a moments notice. It's also a bonus that most of the ingredients are kitchen staples. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 288 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 31mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 2g protein.
GRAMPA'S BRANDY ALEXANDER
I got this recipe from my Italian Grampa, who used to make it for me at Christmas time. Perfect for a choco-holic like me. A guaranteed winner! Serve in any glass and garnish with whipped cream and sprinkle on chocolate powder.
Provided by Leslie
Categories Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 38.8 g, Cholesterol 22.4 mg, Fat 7.5 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 65 mg, Sugar 33.3 g
BRANDY ALEXANDER WHITE HOT CHOCOLATE
Categories Liqueur Milk/Cream Hot Drink Alcoholic Chocolate Cocktail Party Spirit Cognac/Armagnac Créme de Cacao Winter Party Gourmet Drink
Yield Makes about 4 cups, serving 4 to 6.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.
CHOCOLATE ICE CREAM
Forget the faff of ice cream makers and custard - this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too
Provided by Barney Desmazery
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
- Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Nutrition Facts : Calories 642 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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- In a bowl big enough to hold all the above ingredients, combine the hot chocolate (cocoa powder) mix with the sugars and salt.
- Add the milk and combine using a hand mixer set on low speed or a whisk like I did until everything is dissolved and combined well.
- Add the heavy cream and vanilla and whisk until everything is again well combined. You now have your ice base. Cover and refrigerate for a minimum of 2 hours or as long as overnight. I have read the longer you let this base sit, the better the ice cream. One of these days I’ll let it sit overnight.
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