Heat water, chocolate, corn syrup and liqueur in medium saucepan
over low heat until chocolate is melted. Stir in milk.
Immediately transfer to ice-cream maker and freeze according to
manufacturer's directions.
Total prep time: 10 minutes plus freezing.
In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk
and eggs. Cook over medium heat, stirring constantly, until mixture
boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light
cream and whipping cream. Refrigerate until cold. Freeze in ice cream
freezer according to manufacturer's directions. About 2-1/2 quarts ice
cream.
Line ladyfingers around side of 9" springform pan. Mix softened ice
creams together. Add coffee granules, liqueur and crushed toffee bars.
Pour into springform pan. Spread a thin layer of chocolate sauce on
top. Freeze. Before serving, spread cake with whipped cream. Do not
let this cake defrost before serving. Serve immediatly upon removing
from freezer.
Place one box of Junior Mints in freezer. Melt remaining Junior Mints
with butter -- microwave for about 1 minute or stir over low heat. Stir
until smooth. Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is set, about 10
minutes. Chop cold Junior Mints; stir into vanilla (or chocolate) ice
cream. Spoon into crust. Loosely cover and freeze several hours or
overnight. Garnish as desired.
Melt chocolate in a double boiler. In a large bowl, beat the chocolate,
milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream,
and nuts if desired. Pour into ice cream freezer container and prepare
as normal. Store leftovers in freezer. Makes about 1.5 quarts.
Melt chocolate in a double boiler. In a large bowl, beat the chocolate,
milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream,
and nuts if desired. Pour into ice cream freezer container and prepare
as normal. Store leftovers in freezer. Makes about 1.5 quarts.
Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually
add milk. Cook over medium heat, stirring constantly, until thickened.
Cook additional 2 minutes. Remover from heat. Blend in melted
chocolate. Blend a small amount of hot mixture into eggs; return all to
pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from
heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churnfreeze.
Makes 2 quarts.
Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping
cream and cocoa until stiff. Stir together sweetened condensed milk
and syrup; fold into whipped cream mixture. Pour into prepared pan.
Cover; freeze until firm, about 6 hours. 6 servings (5 cups).
Combine pudding mix and milk in large bowl. With a wire whisk, rotary
beater, or electric mixer on low speed, blend thoroughly. Pour into icecream maker. Freeze as directed by manufacturer. Then serve
immediately or pack in freezer container for later use.
Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place in
freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.)
nondairy whipped topping and serve.
In large microwave-safe bowl combine sugar and flour; gradually stir
in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH
(100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils
and thickens. Add rum extract; blend with wire whisk until mixture is
smooth. Chill thoroughly. Add light cream to chilled mixture; blend
well. Freeze in 2-quart ice cream freezer according to manufacturer's
directions.
In small bowl, whisk together egg and sugar. Stir in cream, milk and
peanuts. Freeze according to manufacturer's directions. Makes 1 pint.
In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk,
sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring
with wire whisk, until chips are melted and mixture is smooth. Remove
from heat. In a medium bowl, beat egg yolks and salt until thick.
Gradually add chocolate mixture, beat until well blended. Chill 30
minutes. In a small heavy gauge saucepan, combine remaining 1/2
cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring
constantly, until chips are melted and mixture is smooth. Remove from
heat and set aside. Pour chilled chocolate/egg mixture into an electric
ice cream freezer; churn until thick, about 25 minutes. Pour in
reserved chocolate mixture; churn 10 seconds more. Remove dahser;
cover and store in freeze until ready to serve.
In a medium saucepan, scald the heavy cream over medium heat, just
until the milk gives off steam and bubbles begin to form around the
edge. Remove the pan from heat. In a medium bowl, whisk the egg
yolks until they turn a pale lemon color. Add the sugar and whisk to
dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely
incorporated. Pour this mixture into the saucepan and whisk to blend
with the scalded cream. Over low heat, whisk the cream mixture
constantly for about 5 minutes, until it has thickened and reached a
temperature of 178 to 180F, registered on an instant-read or a dairy
thermometer. Remove the pan from the heat. Add the chocolate,
whisking until it is thoroughly melted and incorpotarted. Whisk in the
light cream and vanilla. Transfer the mixture to a medium bowl, cover,
and refrigerate for at least 8 hours. Prepare the ice cream in an icecream
maker according to manufacturer's directions. Store the ice
cream in the freezer, where it has a shelf life of about 1 week.
Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan.
Heat until sugar melts and ingredients are well combined. Remove
from heat and place saucepan in another bowl of cold or ice water to
cool to room temperature. Pour mixture into a blender or food
processor and add remaining ingredients. Process until smooth. Cover
and chill in the refrigerator until ready to freeze. Blend for a few
seconds before pouring into the ice cream maker. Follow the
manufacturer's instructions for freezing.
In saucepan, combine sugar and nonsweetened cocoa; add milk and
heat. Stir until sugar dissolves. Cool. Beat smooth buttermilk and
vanilla. Combine with chocolate milk. Chill and stir freeze.
In small bowl, whisk together egg and sugar. Stir in cream and milk.
Stir in chocolate covered mints pieces. Freeze according to
manufacturer's directions. Garnish with additional mints. Makes 1 pint.
Combine milks, sweetner and extracts in blender; whip at low speed
until smooth, carefully add food coloring to make chocolate brown.
With blender on high speed, add ice cubes, one at a time, making
certain each cube is incorporated in mixture before adding the next
one. Transfer to freezing tray for 1/2 hour. Serve at once or keep
frozen and let soften in refridgerator 10 minutes before serving. Makes
4 servings.
Break chocolate into small pieces. Using electric mixer, cream egg
yolks and sugar until thick and light. Combine milk and cream in a 2
quart microwave safe casserole and cook, uncovered, at 100% for 2
minutes. With mixer running, add hot milk+cream to egg yolk mixture.
Blend until smooth. Pour mixture into casserole and cook at 100% for
60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk
again. Cook for 60 more seconds and whisk once more. The mixture
should be thick enough to coat the back of a spoon. Remove from the
microwave and add the chocolate, whisking until smooth. Whisk in the
buttermilk. Cool to room temperature. Chill, loosely covered, at least 3
hours. Freeze in an ice cream maker according to manufacturer's
directions.
3 md Bananas, extra ripe; peeled 4 Eggs; clean, uncracked 2 c
Whipping cream 1 c Half & half 1 c Sugar 1/2 c Chocolate syrup 2 tb
Instant coffee crystals 2 ts Vanilla 1/4 ts Ground cinnamon 1/8 ts Salt
Slice bananas into blender; process until pureed (1-1/2 cups). Add
eggs; process to blend. Pour banana mixture and remaining
ingredients into ice cream freezer container. Stir until sugar dissolves
and mixture is blended. Freeze according to manufacturer's directions.
Makes 1-1/2 quarts.