Chocolaty Chocolate Supreme Ice Cream Recipes

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Steps:

• IN A DISH OVER A SAUCEPAN OVER SIMMERING WATER MELT CHOCOLATE.IN A STAINLESS STEEL OR HEATPROOF GLASS BOWL OR THE TOP OF A DOUBLE BOILER OFF OF THE HEAT,BEAT EGG YOLKS,SUGAR AND SALT UNTIL THICK AND CREAMY.IN A MEDIUM SAUCEPAN SCALD CREAM,POUR OVER EGGS.SLOWLY AND CONTINUALLY STIR CUSTARD OVER GENTLY SIMMERING WATER UNTIL THICKENED SLIGHTLY.STIR IN CHOCOLATE;MIX WELL.COOLPOUR IN ICE CREAM CONTAINER,FREEZE ACCORDING TO MACHINE DIRECTIONS.
• FREEZER METHOD:POUR INTO SEVERAL UNDIVIDED ICE TRAYS,COVER,PLACE IN FREEZER,FREEZE UNTIL FIRM,3 TO 6 HOURS.USING A FORK BEAT 3 TO 4 TIMES WHILE FREEZING.BEFORE SERVING REFRIGERATE AT LEAST 20 MINUTES TO SOFTEN.MAKES 4 TO 6 SERVINGS.
• VARIATION:WHITE CHOCOLATE ICE CREAM:SUBSTITUTE WHITE CHOCOLATE PIECES FOR THE UNSWEETENED CHOCOLATE AND USE A LITTLE EXTRA VANILLA EXTRACT.