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:

  1. Prep your ice cream maker according to the manufacturers directions.
  2. In a medium sauce pan, heat the half & half until warm- not hot.
  3. In a bowl, whisk the egg yolks until blended.
  4. 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.
  5. 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.
  6. 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
  7. Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.
  8. 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:

Quickview
737k Calories
9g Protein
71g Total Fat
14g Carbs
5% Health Score
Limit These
Calories
737k
37%

Fat
71g
111%

  Saturated Fat
44g
280%

Carbohydrates
14g
5%

  Sugar
1g
1%

Cholesterol
252mg
84%

Sodium
144mg
6%

Alcohol
1g
8%

Caffeine
3mg
1%

Get Enough Of These
Protein
9g
19%

Vitamin A
2605IU
52%

Calcium
332mg
33%

Phosphorus
304mg
30%

Vitamin B2
0.5mg
29%

Vitamin B12
1µg
17%

Vitamin E
2mg
14%

Potassium
414mg
12%

Zinc
1mg
10%

Vitamin B5
1mg
10%

Vitamin D
1µg
9%

Magnesium
33mg
8%

Vitamin B1
0.11mg
7%

Selenium
4µg
7%

Vitamin K
6µg
7%

Vitamin B6
0.13mg
6%

Vitamin C
2mg
4%

Folate
12µg
3%

Copper
0.03mg
2%

Vitamin B3
0.29mg
1%

Iron
0.22mg
1%

covered percent of daily need
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