Chocolate Ice Cream Recipes
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INGREDIENTS
- NONE
INSTRUCTIONS
One of the tricks to making chocolate ice cream is getting the chocolate to melt and mix with the milk properly. The only way Ive found is the following. Melt the chocolate over low heat. At the same time, warm the milk over low heat in a separate pan. When the chocolate has melted, stir in a little bit of the milk. Stir until thoroughly mixed. Add some more milk and again stir until mixed. If the recipe calls for cocoa powder, mix in a little after stirring in the milk. Repeat until mix is mostly liquid. At this point, add the remaining milk. The problem I often have is that no matter how careful I am, bits of unmelted chocolate will remain at the end. I have given up trying to get rid of these, and I instead strain them out of the mixture. You can leave them in if you like, although the bits will taste awful if you have used unsweetened chocolate. One alternative is to heat the chocolate and cream together. When chocolate partially melted, stir in cocoa powder. This is much easier than the above method, and works okay, but there will be more bits of unmelted chocolate in the mixture. Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 14:53:35 -0700 From: Sally Eisenberg
NOTES
Nutrition
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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