Chocolate Fudgesicle Ice Cream

This is a deep rich chocolate ice cream that is sure to please and a fine alternative to our Luscious Chocolate Ice Cream - when we do not have chocolate chips on hand.  :-)

While ice cream can be made without eggs, we have become particularly found of the rich flavor and texture that is achieved with eggs.  They create a "high - end" Italian Gelato style Ice Cream which is dense and smooth and very rich.  This was very helpful for us to learn as we explore with new recipes.

This recipe makes 1 1/2 quarts.  So we increase it times four for our family and 6 qrt ice cream maker.

1/2C cocoa powder
3C half & half
1 heavy cream
8 large egg yolks
1C sugar
2 tsp pure vanilla extract

1. Whisk together cocoa powder and 1C of the half and half in a medium saucepan (or double boiler) and heat over medium heat.  Once the cocoa is whisked in - add the remaining cream and half and half.  Bring to a simmer and remove from heat.  (do not boil)
2. In a separate bowl, whisk together egg yolks until they lighten in color.  Gradually add the sugar, whisking to combine. Temper the cream mixture into the eggs, by whisking in small amounts at a time - until about 1/3 of the milk has been added, than you may pour the rest in and whisk.
3. Turn the heat to low and cook, stir frequently until 170-175F or until mixture thickens slightly and coats the back of the spoon.  
4. Pour the mixture into a separate  storage container and let sit to cool 30 minutes, mix in vanilla and let cool completely.  (So condensation does not form on the lid.) Cover and chill in fridge for 4-8 hours.  
5. Pour into ice cream maker and process according to manufacturers instructions.  Serve immediately as soft serve or put in the freezer 3-4 four hours to harden.  You can put in Popsicle molds to make fudgesicles or serve in a bowl as usual.

Notes:  We use raw whole milk and full our cream and "half and half", we take the cream off the top and the "half and half" is the middle layer where the cream and the milk meet.  We save the egg whites and mix them in with other eggs for scrambled eggs, fritattas, quiches, etc.  A small amount could be used as egg wash for the top of baked breads too.  We use our homemade vanilla extract.

Luscious Chocolate Ice Cream

This ice cream is amazingly dark and delicious!  I got this recipe from Ghirardelli.  Having come from San Franscico, Ghirardelli chocolate is a taste of home for me...if you have never tried their chocolate...I recommend it!  We have subbed the chocolate however, from the original recipe, because of what we have on hand.  I am writing the recipe how we have made and loved it.  However, I should let you know the original recipe called for Ghirardelli 70% Cocao extra Bittersweet Chocolate Baking Bar.

This recipe only makes only 1 qrt  (so we increase it times 6 for our ice cream maker.  :-)

•  4oz (or 1/2C) Ghirardelli Chocolate chips  or Trader Joes Chocolate Chips (not all chips are the same!  Nestle or toll house or off brands are not as good!)
• 3 large egg yolks
• 1/4C sugar
• 1 1/2 C heavy cream (we skim ours off our raw  Jersey milk)
• 1/2 C whole milk
• 1/2 teaspoon pure vanilla extract

1. In a bowl whisk together egg yolks and set aside.  In a medium saucepan, (or double boiler) heat the cream, milk and chocolate over medium heat, whisking frequently and the mixture is hot, but not boiling.
2. Pour this hot mixture into the egg mixture slowly as you whisk, constantly - then pour it back into the pan.  Heat to 170F or until the mixture coats the spoon, stirring constantly.
3. Immediately strain into a bowl (in case their are any egg chunks that formed), and then whisk in the vanilla.
4. Freeze in your ice cream maker according to standard machine instructions.  

If your ice cream is stored int he freezer, you will need to let it sit out to soften for about 20 minutes before serving because it will get quite heard from the chocolate.

Enjoy!  Be sure to comment below if you try it!

Our Favorite Strawberry Ice Cream

• 1 pint fresh (or frozen) strawberries, hulled and chopped
• 1T fresh lemon juice
• 2 large eggs
• 1C sugar, divided
• 2C heavy cream
• 1C milk
• 1 tsp pure vanilla extract

1. Combine strawberries, lemon juice, 1/4C sugar in a mixing bowl, cover and put int he fridge for 1 hour.
2. In a large mixing bowl, beat eggs until light and fluffy (about 2 minutes).
3. Gradually add 3/4C sugar, mixing well.  Stir in milk and vanilla, mix well.
4. Add Strawberry with juice and mix gently until just combined.
5. Pour into ice cream maker and process as per manufacturer instructions.

NOTES:  This is an easy recipe that is rich and deliciously satisfying!  It is that is sure to please your strawberry lovers!  This ice cream reminds me of Ben and Jerry's and it make about a quart and a half.

Tangerine Dream Ice Cream

 

Is is possible to pick a favorite ice cream flavor??  MMmmm - NO!  But if I could, this one would certainly be vying for that position!  It's robust orangy flavor is very strong an distinct, while at the same time - so it the creamy vanilla accent.  It is like a swirl ice cream, but there is no swirl..It is just out standing!  A must try.  We have made this with orange and it is still good...but I encourage you NOT to substitute oranges for tangerines..because the tangerines bring so much more vibrant flavor than the oranges do...that it pales in comparison, one you have made it with tangerine.  Its A MUST TRY!    It is like the orange push-pop you had a crush on as kid, that has gone to college and come back a docter (and shows up on your doorstep with a bouquet of flowers)!  Am I reading too much into this ice cream???  :-) This recipe makes 1 qrt.

2C whole milk

1C heavy cream

3/4C sugar, divided

1 vanilla bean

4 egg yolks

1/2 tsp pure vanilla extract

14 tangerines, juiced and 6 of them zested

1. In a saucepan, scald the milk and cream, 1/2C sugar and vanilla bean (sliced down the center vertically, seeds scraped into the mixture and pod thrown in after) - stir constantly.
2. In a small bowl, whip egg yokes with remaining sugar until smooth.  Slowly pour some of the scaled milk into the mixture to temper, mix well.  Pour the tempered egg mixture back into the saucepan and mix well.
3. Cook on low until the mixture thickens slightly and can coat the back of the spoon.  
4. Strain mixture into a bowl.  Add tangerine juice, zest and mix well.  Then add vanilla extract. Cover and chill completely in the fridge.
5. Process in an ice cream machine as per manufacturers instructions.

No Fuss Mint Chocolate Chip

This chocolate chip is a no-fuss recipe, that is light and delicious!  It always gets raves and it is a really fast and easy recipe to whip up - no cooking necessary!

2C milk
2C heavy cream
1C sugar
1/2 tsp sea salt
1 tsp pure vanilla extract
1 tsp peppermint extract
1C semisweet chocolate chips, coarsely chopped (Ghirardelli or Trader Joes)

1.  Mix all ingredients together in a bowl - EXCEPT the chopped chocolate.
2.  Pour mixture into an ice cream maker and follow the manufacturers instructions.  After about 10-15 minutes into the freezing, add chopped chips. Continue processing.  Serve as soft serve of put in the freezer for at least 2 hours to harden.

This recipe makes 1 qrt.  Enjoy!