Bittersweet Chocolate Ice Cream
Bittersweet Chocolate Ice Cream takes around 45 minutes from beginning to end. This recipe serves 2 and costs $1.6 per serving. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 737 calories, 10g of protein, and 72g of fat per serving. It will be a hit at your Summer event. 68 people have tried and liked this recipe. This recipe from Foodista requires half n half, heavy whipping cream, instant coffee, and vanillan extract. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. Similar recipes are Bittersweet Chocolate Ice Cream, Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, and Bittersweet Molten Chocolate Cakes with Coffee Ice Cream.
Servings: 2
Ingredients:
2 cups HALF& HALF
1 cup Heavy Whipping Cream
1/4 teaspoon Instant Coffee- try Starbuck's Via
2 teaspoons vanilla extract
Equipment:
ice cream machine
sauce pan
whisk
bowl
baking spatula
frying pan
Cooking instruction summary:
- Prep your ice cream maker according to the manufacturers directions.
- In a medium sauce pan, heat the half & half until warm- not hot.
- In a bowl, whisk the egg yolks until blended.
- Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan. Whisking briskly while combining.
- Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes). Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
- Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.Add the whipping cream and vanilla
- Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.
- Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.
Step by step:
1. Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.
2. Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.
3. Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
4. Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
5. Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.
6. Add the whipping cream and vanilla
7. Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.
Nutrition Information:
covered percent of daily need
