Chocolate Ice Cream

Chocolate Ice Cream might be a good recipe to expand your dessert recipe box. For 60 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 291 calories, 11g of protein, and 11g of fat per serving. This recipe serves 20. 48 people found this recipe to be flavorful and satisfying. Summer will be even more special with this recipe. It is brought to you by Taste of Home. A mixture of vanillan extract, evaporated milk, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 55%, this dish is solid. Try No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, Ben & Jerry’s Chocolate Ice Cream – you can have rich chocolaty ice cream at home, and Chunky Monkey Ice Cream (Bananan Ice cream with Walnuts and Chocolate Chunks) for similar recipes.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 2-1/2 quarts. Originally published as Chocolate Ice Cream in Grandma's Great Desserts Cookbook1992, p61 Nutritional Facts 1 serving (1/2 cup) equals 148 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 44 mg sodium, 25 g carbohydrate, trace fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved.

2. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

4. Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Information:

covered percent of daily need

 

Related Videos: