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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How to Make The Best Hot Chocolate Of All Time (4 ways)
Today I made all of the types of hot chocolate known to man. Or at least it felt like that. Really we made hot chocolate 4 different ways. Those ways being instant hot chocolate, single serving easy hot chocolate, Italian hot chocolate, and a spicy boi Mexican hot chocolate. So as it just begins to get chilly, let's get this hot chocolate party started.
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Mexican Chocolate Ice Cream Recipe
#homemaderecipe #icecream #icecreamrecipe #maxicanfood #maxican #chocolate #chocolatelover #chocolateicecream #chocolateicecreamrecipe #mexicanchocolateicecream
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This Mexican chocolate ice cream is a tasty one. Made from ounces of coarsely chopped dark chocolate and more ingredients, this ice cream tastes heavenly. It is one of the best things you could make at home. The recipe requires no qualifications as it is very easy to understand. Provided with all the necessary ingredients and you should be good to go.
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David Lebovitz's Chocolate Sorbet | Genius Recipes
Despite having no dairy or eggs, this chocolate sorbet is deeply chocolate-y and impossibly creamy! GET THE RECIPE ►►
Makes: about 1 quart (1 liter)
INGREDIENTS
2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
1 pinch salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
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How to Make Chocolate Ice Cream with an Ice Cream Machine
Let me show you how easy it can be to make your very own chocolate ice cream using an ice cream machine! You can make plain chocolate ice cream by using the same amount of regular cocoa powder if you want. I adapted this recipe from the ice cream cookbook called Scoop Adventures. Listen for some ice cream making tips for first timers. If you find this video helpful, give it a like and don't forget to subscribe! You can find this recipe for Salted Caramel Mocha Ice Cream on my website:
HOMEMADE ICE CREAM RECIPE | easy, healthy neapolitan ice cream
Learn to make easy, healthy homemade Neapolitan ice-cream using frozen bananas as the base. This ice cream is thick, creamy and super delicious. The flavor and texture are just like a traditional soft-serve ice-cream but without any dairy or refined sugars.
You can make this ice-cream ahead of time and keep it in the freezer until you are ready to serve. This is a cold, creamy refreshing treat that you feel good about eating all summer long!
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Large Loaf Pan:
Vitamix 5200:
Rubber Spatula:
Ice Cream Scoop:
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NEAPOLITAN ICE-CREAM RECIPE:
Vanilla Ice-Cream
3 frozen bananas
2 teaspoons vanilla extract
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the loaf pan, pushing all of the ice-cream to 1/3rd of the pan. Pop pan in the freezer.
Chocolate Ice-Cream
3 frozen bananas
3 tablespoons unsweetened cocoa powder
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the center of the loaf pan. Pop pan in the freezer.
Strawberry Ice-Cream
2 frozen bananas
1 cup of frozen strawberries
2 teaspoons maple syrup
2 tablespoons unsweetened almond milk
Blend all ingredients in a food processor or high-speed blender until thick and creamy. Transfer into the last 3rd of the loaf pan. Pop pan in the freezer.
Freeze for a minimum of 2 hours or until it is set up and easy to scoop.
If you freeze the ice-cream for longer, it will become hard SO just be sure to give it a few extra minutes to soften before scooping. ENJOY!
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