Ice Cream Recipes Simple Vanilla Bean and Extra Creamy Chocolate
Ingredients: 300g or 1¼ cups of cold heavy cream; 180g or ¾ cup of cold milk; 100g or ½ cup of sugar; 1 tsp of vanilla extract; 25g or 3 tbsp of cocoa powder; To shake the bag with. 4 cups of ice, per bag; ½ cup of salt; Directions: Step 1. In a tall or large glass, mix together the heavy cream and milk, then transfer it to a measuring cup, and add the vanilla and sugar.
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Instructions. Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges. While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl.
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Instructions. Mix together all ingredients but the chocolate chips and pour into a 2 qt. ice cream maker. About 5 minutes before ice cream is done, pour in chocolate chips and churn for 5 more minutes to allow them to incorporate. Place ice cream into a freezer container to set up.
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Place 18 chocolate wafer cookies in a food processor fitted with the blade attachment or blender. Pulse until finely ground. Transfer to a small bowl, add 1 tablespoon of the coconut oil, and stir to combine. Let 1 pint vanilla ice cream sit at room temperature to soften slightly while you prepare the bowls.
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Step 1. In a large, microwave-safe bowl, microwave the cream cheese for 10 seconds. Add the sugar and vanilla extract and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 60 seconds. Step 2. Slowly mix in the heavy cream and milk until fully combined and sugar is dissolved. Step 3.
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Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the chocolate can be melted in a bowl over a double boiler.) Add the cocoa powder and salt. Stir until completely smooth.
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Here, all you need to do is remove the ice cream maker bowl from the freezer, which was frozen in advance, and insert it. Then fill with the prepared vanilla milk mixture. After filling, insert the dasher and turn on to level two. Leave to mix in the ice cream maker for 15-20 minutes.
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Heat over medium heat for 4 to 6 minutes, whisking frequently, until it's almost simmering and the mixture thickens. Remove from the heat. Stir in the remaining ½ cup milk, heavy cream, salt and vanilla extract. Transfer the mixture to a large metal or glass bowl.
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Yes! To make ice cream without an ice cream maker, pour the mixture into a frozen 13x9-in. dish after chilling it overnight. Cover and freeze for 30 minutes. Beat with a hand mixer until smooth and return to the freezer. Repeat the process, beating every 30 minutes until you reach your desired consistency.
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Add the cream: Stir 1 1/2 cups heavy cream into the ice cream base. Chill completely: Leave the ice cream base over the ice water bath, stirring occasionally, until completely chilled, about 20 minutes. Alternatively, cover the bowl and refrigerate for at least 3 hours or up to overnight.
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The first step in making this recipe is to make the chocolate base. Begin by whisking together the cream and cocoa powder. Bring the mixture to a boil. Reduce heat and boil/simmer for 30 seconds, whisking constantly. Remove the chocolate/cream mixture from the heat and add chopped chocolate. Whisk until smooth.
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Whisk until you have a creamy, smooth and thick paste (with no lumps in the cocoa powder). Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and 1 cup cream and whisk to combine. Add the semisweet chocolate into the saucepan too. Heat over medium heat while whisking frequently.
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Be careful not to let the bottom of the bowl touch the water! Stir until the chocolate is fully melted and then turn off the heat and remove the bowl to use your chocolate in the recipe. Microwave: Add the chopped chocolate to a microwave-safe bowl. Microwave at 50% power for 30 seconds, then give it a stir.
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It will take a little longer, but the results will be the same. Be sure top whip the heavy cream until stiff peaks form. This will trap air and help the ice cream to hold it's shape when it freezes. Be sure to mix the ingredients together really well so that everything is well combined with no lumps of cocoa powder.
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Instructions. In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
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It's the simplicity of Natural Vanilla made with real Madagascar vanilla bean specks and Chocolate made with real cocoa. We believe that it's the quality of our ingredients that makes great tasting ice cream. Just like William Breyer who, in 1866, started his ice cream operation in Philadelphia, we today also follow a commitment to high.
