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Recipe: Chocolate Ice Cream
Similar Categories: Chocolate, Ice, Cream
6 servings
3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream
In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown
sugar. Heat over medium heat, stirring to dissolve sugar. Meanwhile, in
a mixing bowl, whish together egg yolks, cocoa, cornstarch and the
remaining 1/2 cup cold milk until smooth. Gradually whisk the hot milk
into egg yolk mixture then return to pan. Cook over medium heat whisking
constantly until mixture thickens (about 3 minutes). Remove from heat,
add chocolate and stir until melted. Stir in coffee liqueur and vanilla.
Transfer custard to large clean bowl and place a piece of wax paper
directly over surface. Cool completely. Add marshmallow fluff and mix
with a whisk until smooth as possible (the lumps will break down during
freezing process). Chill until cold. Pour into canister of an ice cream
maker and freeze according to manufacturer's directions.
3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream
In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown
sugar. Heat over medium heat, stirring to dissolve sugar. Meanwhile, in
a mixing bowl, whish together egg yolks, cocoa, cornstarch and the
remaining 1/2 cup cold milk until smooth. Gradually whisk the hot milk
into egg yolk mixture then return to pan. Cook over medium heat whisking
constantly until mixture thickens (about 3 minutes). Remove from heat,
add chocolate and stir until melted. Stir in coffee liqueur and vanilla.
Transfer custard to large clean bowl and place a piece of wax paper
directly over surface. Cool completely. Add marshmallow fluff and mix
with a whisk until smooth as possible (the lumps will break down during
freezing process). Chill until cold. Pour into canister of an ice cream
maker and freeze according to manufacturer's directions.
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