Best Rich Chocolate Ice Cream Recipes

RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM

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.

RICHER THAN RICH GERMAN CHOCOLATE ICE CREAM

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.

RICH CHOCOLATE ICE CREAM

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.

RICH CHOCOLATE ICE CREAM

Steps:

• Melt the choclate, sugar, and cocoa powder together in the top of a double boiler over gently simmering water (or microwave Hi 1-2 minutes stirring 1/2 way thru) Beat in the honey and butter Add the egg yolks , then the marscapaone, and continue to beat until smooth and glossy Spoon mixture into small ramekins and freeze until solid or make in a loaf pan and freeze. Serve in slices with fresh raspberries. Slice in advance with a hot sharp knife and return to the freezer until ready to serve.

LOW CARB RICH CHOCOLATE ICE CREAM

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.