Rich Chocolate Ice Cream Recipes

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CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Use this chocolate ice cream to make our Neopolitan Icebox Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 7

2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
4 ounces melted bittersweet chocolate
3 ounces melted milk chocolate

Steps:

  • Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
  • Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
  • Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir bittersweet and milk chocolates into custard.
  • Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
  • Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

VERY CHOCOLATE ICE CREAM



Very Chocolate Ice Cream image

This is a very rich, custard style ice cream with NO raw eggs!

Provided by Wendy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g

RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM



Richer Than Rich German Chocolate Ice Cream image

Coconut, toasted pecans, Baker's® sweet German chocolate, and whipping cream--enough said. To die for! I have made this many, many times--everyone loves it (unless they don't like coconut).

Provided by SharonBaker

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 4h50m

Yield 10

Number Of Ingredients 10

3 cups milk
6 ounces German sweet chocolate
1 ½ cups white sugar
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs, beaten
1 ½ cups heavy cream
1 teaspoon vanilla extract
½ cup shredded sweetened coconut
1 cup chopped pecans, toasted

Steps:

  • Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 92 mg, Fat 30.4 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 14.5 g, Sodium 129.1 mg, Sugar 44.1 g

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

Provided by Fergus Henderson

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Valentine's Day     Kid-Friendly     Mother's Day     Bastille Day     Back to School     Frozen Dessert     Summer     Birthday     Shower     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 6

7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream

Steps:

  • Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
  • Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  • Using an electric mixer, beat egg yolks and 7 tablespoons of sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175° about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
  • Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  • Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.

CHOCOLATE ICE CREAM



Chocolate Ice Cream image

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

Provided by Andrea P.

Categories     Frozen Desserts

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 3/4 cups heavy cream
1/4 cup evaporated milk
1/8 teaspoon salt
1/2 cup plus 1/3 cup sweetened condensed milk (10 oz.)
1/2 cup chocolate syrup (recipe below)
1 teaspoon vanilla extract
1/4 cup Dutch-processed cocoa powder
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1/4 teaspoon vanilla extract

Steps:

  • Chocolate Ice Cream:.
  • In a mixing bowl, combine heavy cream, evaporated milk and salt.
  • With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well. Slowly drizzle in sweetened condensed milk/chocolate syrup mixture starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract.
  • Beat until it is well blended, maintaining stiff peaks.
  • Pour into a freezer-safe container with a cover. Freeze until firm and completely solid, about 8-10 hours.
  • Chocolate Syrup:.
  • In saucepan, whisk cocoa powder, sugar, water and salt. Bring to a rolling boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.

Nutrition Facts : Calories 280.2, Fat 18.9, SaturatedFat 11.5, Cholesterol 64.2, Sodium 153.4, Carbohydrate 26, Fiber 1.1, Sugar 18.8, Protein 3.6

RICH CHOCOLATE SAUCE



Rich Chocolate Sauce image

Carolyn Pinckney of Wilmington, North Carolina uses just six ingredients to whip up a big batch of this thick chocolate sauce. It's delicious draped over scoops of ice cream. Save the extra sauce for the two recipes that follow.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 cups.

Number Of Ingredients 7

1 cup butter
4 ounces unsweetened chocolate, chopped
3 cups sugar
1 cup baking cocoa
2 cups heavy whipping cream
2 teaspoons vanilla extract
Ice cream

Steps:

  • In a heavy saucepan over low heat, melt butter and chocolate. Stir in the sugar and cocoa until smooth. Gradually add cream; mix well. Cook for 10 minutes or until sugar is dissolved, stirring frequently. , Remove from the heat; stir in vanilla. Serve over ice cream. Store leftover sauce in the refrigerator.

Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE ICE CREAM



Chocolate ice cream image

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

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
500ml double cream
340g can sweetened condensed milk
1 tsp vanilla extract
3 tbsp organic cocoa powder, sifted
50g milk chocolate chips
sea salt flakes, to serve (optional)

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

RICH CHOCOLATE ICE CREAM



Rich Chocolate Ice Cream image

The creamy richness of homemade chocolate ice cream makes this treat a perennial favorite. This recipe takes inspiration from gelato, Italy's famous ice cream. For especially intense flavor, use the best-quality chocolate you can find, like Valrhona bittersweet chocolate.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

2 cups whole milk
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
1 cup heavy cream
10 ounces bittersweet chocolate, melted

Steps:

  • Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
  • Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
  • Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Whisk in melted chocolate, and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container in the freezer.

LOW CARB RICH CHOCOLATE ICE CREAM



Low Carb Rich Chocolate Ice Cream image

This recipe is for a decadently rich and creamy low carb chocolate ice cream.... think Haagen Dazs! I recommend Swerve Sweetener (Erythritol) for this recipe since it really does taste just like sugar and has no aftertaste like some other sugar substitutes... but by all means use whatever sweetener you prefer. You will need an ice cream machine for this.

Provided by Hollyism

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

2 cups heavy cream
1 cup milk
3/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
4 large egg yolks
3/4 cup erythritol (Swerve)
1 teaspoon vanilla

Steps:

  • In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
  • In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
  • Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
  • Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
  • Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 258, Fat 23.7, SaturatedFat 14.2, Cholesterol 142.4, Sodium 35.6, Carbohydrate 11.9, Fiber 2.6, Sugar 4.8, Protein 4.5

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