Chocolate Mint Ice Cream Recipe
1 1/2 c Heavy Cream
1 c Milk
1/3 c Sugar
1 1/2 c Mint-Chocolate Chips; Nestles
2 Egg Yolks; Large
1/8 ts Salt
In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy gauge saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve.
Chocolate Peanut Crunch Ice Cream
1 Egg
3 tb Sugar
1 c Whipping cream
3/4 c Milk
2/3 c Brach's chocolate covered peanuts; finely chopped
In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint.
Chocolate Rum Ice Cream
1 c Sugar
2 tb All-purpose flour
2 c Light cream; chilled
1 Egg; slightly beaten
2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces
1/2 ts Rum extract
In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.
Chocolate Yogurt Ice
3 c crushed ice
8 oz plain nonfat yogurt
2 oz baking chocolate, melted
3 tb granulated sugar replacement
4 tb nondairy whipped topping
Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.
Creamy Chocolate Ice
13 oz Pkg. sugar-free instant chocolate pudding mix
1 qt 2% low-fat milk
Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use.
Easy Double Chocolate Ice Cream
1 pt Cold whipping cream
2 tb Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 c Hershey's Syrup
Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping cream and cocoa until stiff. Stir together sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze until firm, about 6 hours. 6 servings (5 cups).
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