Cool It With Your Favourite Chocolate Ice Cream !Chocolate ice creams are definitely a favourite among all ice cream flavours. You can find many varieties of chocolate ice cream desserts wherever you go. You are just so spoilt for choice. Either you go for the good old ice cream dessert or for one which is more exotic. We have an interesting selection of ice cream dessert recipes with chocolate variations. Chocolate dessert ice creams can go well with your favourite fruit or your favourite beverage. Or why not sprinkle with nuts of your choice? In my country, we actually have fried ice cream which you have to eat right away after being fried - I mean the ice cream, of course. It's hot and cold all in one bite and can be quite a challenge to enjoy, actually. My teeth go numb merely thinking about it. If you're up for a biting challenge go get the Fried Chocolate Ice Cream recipe. I bet you have your very own versions of ice cream dessert recipes, so why not share with us. The more, the merrier!
Ingredients 20 Large Strawberries; ripe 4 Eggs 2 cups Whipping cream 1 cup Vanilla Yogurt 2/3 cup Sugar 1/2 cup Chocolate Syrup 1 tbsp Instant Coffee Powder 1 tsp Vanilla Essence 1/4 tsp Cinnamon Powder
Method Beat strawberries with eggs until well-blended. Pour this mixture with whipping cream, yogurt, sugar, syrup, instant cofee and cinnamon powder into ice cream freezer container. Stir well until sugar dissolves and then add vanilla essence. Freeze well before serving. Makes about one quarts. _________________________
Pure Chocolate Ice Cream Ingredients 4 Large Egg Yolks 3/4 cup Brown Sugar 1 cup Full-Cream Milk 1 cup Whipping Cream 200 g Bittersweet chocolate; chopped into small pieces 3/4 cup Buttermilk
Method Cream egg yolks and brown sugar until dense and fluffy. Add milk to cream and cook for 3 minutes. Add this milk mixture into the egg yolk mixture and blend until smooth and creamy. Pour into casserole and cook 1 minute. Whisk the mixture and cook again for another minute. Whisk and cook again for 1 minute and whisk again. Repeat this process until the mixture becomes creamy enough to coat a spoon. Remove from heat and add the chocolate pieces and continue to whisk until smooth. Now stir in the buttermilk. Leave to cool before chill. When you chill, the ice-cream must be well-covered. Best to chill overnight in an ice-cream maker. _________________________
Chocolate Kahlua Ice Cream Ingredients 1 1/2 tbsp All-Purpose Flour 1 cup Fine Sugar 2 cups Light cream; chilled 1 Medium Egg; lightly beaten 60 g Cooking chocolate; broken in pieces 1/2 tsp Kahlua
Method Mix together sugar and flour and add in milk gradually. Blend in egg and cooking chocolate pieces. Cook this mixture for about 3 minutes until the mixture boils and begins to thicken. Stir continuously. Add kahlua and whisk until mixture is creamy and smooth. Chill well. Remove from refrigerator and add in light cream. Blend well. Freeze well in 2-quart ice cream freezer. You may serve with almond flakes sprinkled on the top of the ice-cream. _________________________
Coconut Chocolate Ice Cream Ingredients 1/2 cup Fine Sugar 2 tbsp Plain Flour 1/4 tsp Salt 1/4 tsp Ground Cinnamon 2 cups Evaporated Full Cream Milk 100 g Chocolate bar; melted 2 Eggs; lightly beaten 2/3 cups Dessicated coconut 1/2 cup Pecans; chopped 2 cups Light cream
Method Mix together flour, sugar, salt and cinnamon and add milk gradually. Cook this mixture over low heat, stirring frequently until the mixture has thickened. Remove from heat and blend in the melted chocolate. Now stir this mixture into the beaten eggs and cook once more, stirring continuously. Do not boil. Just cook for about a minute. Remove from heat and add in the dessicated coconut. Leave to cool. Blend in the light cream and chill. Then stir in pecan nuts. Freeze well. This recipe makes about 2 quarts. _________________________
Espresso Chocolate Ice Cream Ingredients 1/3 cup Cocoa Powder 1 1/2 cups Full-Cream Milk 1/2 cups Fine Sugar 1 tsp Instant Espresso Powder 2 cups Buttermilk 1 tsp Vanilla Essence 1/4 tsp Salt
Method Combine cocoa powder, full-cream milk, sugar and espresso and cook over low heat until the sugar has dissolved and mixture is well-blended. Stir continuously when cooking. Remove from heat. Leave to cool. Pour the cooled mixture into a blender and add buttermilk, vanilla and salt. Blend until smooth. Chill covered and then freeze. Blend again before pouring into the ice cream maker. _________________________
Ingredients 2 cups Chocolate Ice Cream 1 cup Cake Crumbs 1 cup Plain Flour; mixed with water into a paste
Method Scoop ice cream into a ball and roll with cake crumbs evenly. Ensure it's well-coated thickly. Dip the ice-cream ball into the flour paste and deep fry for about 30 seconds. Remove from oil quickly. Serve immediately with chocolate syrup and peach slices or strawberries. _________________________ Return from Chocolate Ice Cream to Chocolate Dessert Recipes
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