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.
How To make Mexican Chocolate Ice Cream's Videos
HOW TO MAKE CHOCOLATE CHILI ICE CREAM
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for chocolate chili ice cream.
Ingredients
2-3 Chilies
250ml of whipping cream
200 Grams of sweetened condensed milk
4 Tablespoons of sweet chocolate powder
Recipe Mexican Chocolate Ice Cream Recipe
Recipe - Mexican Chocolate Ice Cream Recipe
INGREDIENTS:
●2 cups whole milk
●1 cup heavy cream
●1/3 cup granulated sugar
●1 (4-inch) canela stick
●6 large egg yolks
●8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
●1/3 cup Patrón XO Cafe (or other coffee-flavored liqueur)
Mexican Chocolate Ice Cream Recipe
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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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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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#icecream #neapolitanicecream #healthyicecream #veganicecream
Mexican chocolate ice cream so smooth #icecream
Homemade Chocolate Ice Cream Recipe (No Machine) | The Frugal Chef
Homemade ice cream recipe without a machine. Chocolate ice cream recipe.
Today I want to share my recipe for homemade chocolate ice cream. This was one our biggest sellers at our restaurant ArepaTX in Dallas. We made in ice pop molds but it can be scooped as well. I like using the darkest chocolate I can find but you can use a less darker one as well.
This recipe has heavy cream, egg yolks, condensed milk and dark chocolate. It is easy to make and all it requires is patience. I hope you make it and love it!
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Chocolate ice cream recipe -
2 cups heavy cream + 1/8th cup for the chocolate
6 oz. dark chocolate (preferably 86%) — broken into pieces
1 teaspoon vanilla extract
pinch of salt
3/4 cup sweetened, condensed milk*
Place the cream in a pot - preferably a heavy one - and start heating it.
Place the pieces of chocolate in a microwave safe container. Add the 1/8th cup of cream and microwave for 30 seconds. Remove it and stir. If the chocolate is not mostly melted, repeat for another 30 seconds. However, it is ok to have some pieces of chocolate left as we will stir it with the cream for quite a bit. If you do not have a microwave, go ahead and do this in a double boiler.
Once you see tiny bubbles starting to form on the sides of the cream remove the pot from the heat. Fill a ladle with the hot cream and start slowly drizzling it onto the egg yolks, whilst whisking. Whisk constantly and as you slowly add the cream. Take your time. Repeat with a second ladle. You are tempering the egg yolks so that they do not scramble when you start cooking them.
Return the pot with the cream to the stove. Turn the heat on to medium. Slowly start adding the tempered yolks into the cream. Mix constantly. Add the vanilla, salt and melted chocolate. Mix well. Add the condensed milk or sweetener and continue to mix.
Stir the cream for a good 20 to 30 minutes until it is smooth and thick. Control your heat. Do not let it get too hot. Remove the pot from the heat when your mixture is smooth and thick.
If you are making pops, fill the molds as per instructions. Otherwise, fill a mold with your cream. Let it cool, cover it and freeze it overnight.
Remove the ice cream from the freezer and allow it to sit for a few minutes to soften. Serve and enjoy!
*if you want to keep this sugar free add allulose instead of condensed milk. Make sure the cream is sweet because it will lose some of the sweetness when it freezes.
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Music courtesy of YouTube - Sweet Relirf by Zachariah Hickman