How To make Mexican Chocolate Ice Cream
-Stan Sease-BHRX57A 3 EGGS
1 c SUGAR
2 qt HALF AND HALF
16 oz CHOCOLATE SYRUP
1/2 ts GROUND CINNAMON
1 tb VANILLA EXtrACT
1/4 ts ALMOND EXtrACT
Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about
one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at at least 1 hour. Yield about 1 gallon.
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Homemade ice cream recipe without a machine. Chocolate ice cream recipe.
Today I want to share my recipe for homemade chocolate ice cream. This was one our biggest sellers at our restaurant ArepaTX in Dallas. We made in ice pop molds but it can be scooped as well. I like using the darkest chocolate I can find but you can use a less darker one as well.
This recipe has heavy cream, egg yolks, condensed milk and dark chocolate. It is easy to make and all it requires is patience. I hope you make it and love it!
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Chocolate ice cream recipe -
2 cups heavy cream + 1/8th cup for the chocolate
6 oz. dark chocolate (preferably 86%) — broken into pieces
1 teaspoon vanilla extract
pinch of salt
3/4 cup sweetened, condensed milk*
Place the cream in a pot - preferably a heavy one - and start heating it.
Place the pieces of chocolate in a microwave safe container. Add the 1/8th cup of cream and microwave for 30 seconds. Remove it and stir. If the chocolate is not mostly melted, repeat for another 30 seconds. However, it is ok to have some pieces of chocolate left as we will stir it with the cream for quite a bit. If you do not have a microwave, go ahead and do this in a double boiler.
Once you see tiny bubbles starting to form on the sides of the cream remove the pot from the heat. Fill a ladle with the hot cream and start slowly drizzling it onto the egg yolks, whilst whisking. Whisk constantly and as you slowly add the cream. Take your time. Repeat with a second ladle. You are tempering the egg yolks so that they do not scramble when you start cooking them.
Return the pot with the cream to the stove. Turn the heat on to medium. Slowly start adding the tempered yolks into the cream. Mix constantly. Add the vanilla, salt and melted chocolate. Mix well. Add the condensed milk or sweetener and continue to mix.
Stir the cream for a good 20 to 30 minutes until it is smooth and thick. Control your heat. Do not let it get too hot. Remove the pot from the heat when your mixture is smooth and thick.
If you are making pops, fill the molds as per instructions. Otherwise, fill a mold with your cream. Let it cool, cover it and freeze it overnight.
Remove the ice cream from the freezer and allow it to sit for a few minutes to soften. Serve and enjoy!
*if you want to keep this sugar free add allulose instead of condensed milk. Make sure the cream is sweet because it will lose some of the sweetness when it freezes.
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Music courtesy of YouTube - Sweet Relirf by Zachariah Hickman
Chocolate Ice Cream Bars: You'll always make homemade ice cream after this recipe!
INGREDIENTS
Ice cream:
350ml (1 ½ cups) of coconut milk
140g (1 cup) of cashews
110g (5 tbsp) of honey
½ tbsp of vanilla extract
½ tsp of salt
Coating:
Melted dark chocolate
METHOD
1. Pour the coconut milk into a blender, add the cashews, honey, vanilla extract, salt and blend well.
2. Pour into a square tray and refrigerate overnight.
3. Cut the ice cream into squares.
4. Dip in melted chocolate and let set.
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Mexican Chocolate Ice Cream Made With Nesquik!
Remember Nesquik? Who didn't love chocolate milk as a child? Treat Yo' Self and try this Mexican Chocolate Ice Cream recipe using Nesquik. Right on time for Cinco De Mayo! Thanks for watching.
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Recipe Mexican Chocolate Ice Cream Recipe
Recipe - Mexican Chocolate Ice Cream Recipe
INGREDIENTS:
●2 cups whole milk
●1 cup heavy cream
●1/3 cup granulated sugar
●1 (4-inch) canela stick
●6 large egg yolks
●8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
●1/3 cup Patrón XO Cafe (or other coffee-flavored liqueur)
How to Make Mexican Hot Chocolate
Should I have added some chili in here? I feel that would be wicked. #shorts
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