Coffee Ice Cream With Chocolate Chunks Recipes

Steps:

• Mix condensed milk and coffee concentrate in large bowl until blended.
• Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form; fold into milk mixture.
• Spoon half the milk mixture into 9x5-inch loaf pan; top evenly with half the chocolate. Repeat layers.
• Freeze 6 hours or until firm.
• Scoop into dessert dishes to serve.

Steps:

• 1. -Line a loaf tin with clingfilm. -Chop the chocolate bar into small-medium size chunks, set aside. -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
• 2. -In a bowl, whip the double cream until thick. -Gently fold in the egg and sugar mixture. -Add the chopped chocolate bar to the mixture. -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
• 3. -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate) -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.

Steps:

• Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
• In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
• Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
• Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.

Steps:

• 1. Chop the Dove bar into small chunks. Set aside. (It will not take the whole Dove bar to make 1/2 cup chunks -so you can enjoy the rest of the candy bar as a treat.).
• 2. In a cold bowl (I use a medium aluminum mixing bowl), use an electric mixer and cold beaters to beat the whipping cream. Beat for 2 minutes on high (notice the picture). Whipped cream will hold its shape.
• 3. In a larger bowl, blend the sweetened condensed milk and the cold coffee, beat with electric mixer for one minute.
• 4. Fold the whipped cream into the sweetened condensed milk coffee mixture, until blended.
• 5. Put into a 2-quart glass or metal casserole dish or loaf pan. Place in freezer for 2 hours, until it starts to freeze (Middle will still be soupy, but the sides firm.).
• 6. Remove from freezer and fold in the chocolate chunks (I mix it in a mixing bowl -but you can leave it in the casserole dish while stirring in the chocolate chunks. Make sure that they are dispersed throughout the ice cream.
• 7. If you removed the ice cream from the casserole dish to a bowl -return it to the dish. Place back into to the freezer section of the refrigerator, and freeze 2 more hours or until desired consistency.
• 8. Makes about 1-1/2 quarts of deliciously easy coffee chocolate chunks ice cream. Enjoy a Scoop today!
• 9. I will take and post a picture of my sister enjoying her ice cream, later. Well, I forgot to take a picture of the birthday girl enjoying the ice cream (and she did), but here is a picture of both of my sisters and me taken back in January 2013 -Virginiais in the middle. However, you will have to click on the picture at the top of the screen -I couldn't get it to upload.

Steps:

• In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.