The best most creamy ice cream I have ever made!
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. ( I did 4 hours)
When chocolate mixture has completely cooled, stir in the cream, decaf espresso and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions. 20 minutes in ice cream maker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 191 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 163.2mg | 50 % | |
Sodium 7012.9mg | 242 % | |
Potassium 146.9mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 8.9g | ||
Protein 4g | 6 % | |
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. |
Calories per serving: 237
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