Dark Chocolate Ice Cream With Paprika Agave Recipes

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DARK CHOCOLATE ICE CREAM WITH PAPRIKA & AGAVE



Dark Chocolate Ice Cream with Paprika & Agave image

Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 quart.

Number Of Ingredients 8

1 cup whole milk
1/2 cup agave nectar
2 large eggs
1 teaspoon Hungarian paprika
Dash salt
8 ounces bittersweet chocolate, melted and cooled
2 cups heavy whipping cream
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 446 calories, Fat 36g fat (21g saturated fat), Cholesterol 137mg cholesterol, Sodium 71mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

DARK CHOCOLATE ICE CREAM



Dark Chocolate Ice Cream image

Make and share this Dark Chocolate Ice Cream recipe from Food.com.

Provided by Dee514

Categories     Frozen Desserts

Time 11m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
1 cup milk
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup sugar
1 cup heavy cream
1 teaspoon real vanilla extract
1 pinch salt

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in milk, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
  • Add the cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5

DEEP DARK CHOCOLATE ICE CREAM



Deep Dark Chocolate Ice Cream image

This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(

Provided by MSnow

Categories     Frozen Desserts

Time 55m

Yield 14 1/2 cup servings

Number Of Ingredients 9

2 1/4 cups whole milk
2 1/4 cups heavy cream
1 vanilla bean
1 1/8 cups granulated sugar
1 1/8 cups dutch process cocoa
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, chopped (I had fantasitc results with Ghirardelli)

Steps:

  • In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
  • Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
  • Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
  • Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
  • Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7

DARK CHOCOLATE ICE CREAM WITH PAPRIKA & AGAVE



Dark Chocolate Ice Cream with Paprika & Agave image

Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 8

1 cup whole milk
1/2 cup agave nectar
2 Eggland's Best eggs
1 teaspoon Hungarian paprika
Dash salt
8 ounces bittersweet chocolate, melted and cooled
2 cups heavy whipping cream
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

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