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Wednesday, April 20, 2011

Two Great Chocolate Ice Creams!

Chocolate...what else could you want? 

Learning as I go..but I am discovering how easy it is to prepare ice creams!    As a kid, I remember it being a very big deal about the 4th of July.   And of course, we had the big wooden ice cream maker (photo courtesy Etsy) with the hand crank.   You needed to have lots of ice, Morton's Rock Salt and a strong arm.  We kids took turns because we knew that Mom's Vanilla Ice Cream recipe was worth all the work and time.  The first thirty minutes was OK...but towards the was HARD work.     Then I remember after finishing...a yell from the kitchen window...."DON'T THROW THAT ICE ON THE GRASS".  We didn't know why but found out that the salt water killed the grass for the rest of the summer.   

Today, I am modifying the quantities and making smaller amounts.   It is so handy to have a Cuisinart 1.5 quart machine, I would suggest everyone get is that easy.  

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Chocolate Cheesecake Ice Cream Deluxe

Ice Cream

3 oz dark chocolate; melted
2  eggs; lightly beaten
1/2 c sugar
1 1/2 c heavy cream
1/2 c milk
4 oz cream cheese; room temperature

Melt chocolate over double boiler or in microwave. Whisk eggs, sugar, cream and milk together. Heat until small  bubbles form on edge of pan (165F.) but do not boil.   Cool to room temperature then refrigerate until cold.

In food processor, combine all ingredients including melted chocolate. Mix well. Process in ice cream maker according to manufacturer's instructions.

This recipe will make one batch for a Cuisinart 1 1/2 quart Ice Cream maker.

Notes:  ©WHStoneman

Yield: 1 quart

** Exported from Now You're Cooking! v5.88 **

My Original Recipe
Heat Cream until bubbles form, about 165F. 

Mixing Chocolate custard with Cream Cheese

Into the Cuisinart Maker

This is another very good recipe we enjoy and you can see, it doesn't contain eggs, if you might be sensitive. 

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Chocolate Cheesecake Ice Cream

Ice Cream

4 ounce cream cheese
14 oz sweetened condensed milk
4 oz semisweet chocolate; melted
1 tb vanilla extract
2 cup half and half
2 cup whipping cream

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the chocolate and vanilla extract. Stir in the half and half and whipped cream. Pour into an ice cream freezer container. Freeze according to the manufacturer's instructions.

NOTE:  This recipe will make two batches for a Cuisinart Ice Cream Maker.  Do not try to overfill the freezer will me amazed how ice cream expands when freezing. 

Notes:  ©WHStoneman

Yield: 16 servings

** Exported from Now You're Cooking! v5.88 **

Happy Spring and Summer Wishes....
and Bon Appétit!


Gary said...

Mr. Bill,
While both recipes sound good I really can’t wait to try the second just for the experiment with and eggless recipe, plus it sounds really, really good, lol. Hoping Spring is keeping you guys company a little more regularly now. - G

Betsy from Tennessee said...

YUM....... Let me know when you have it ready, and I'll stop by... ha ha ....

I grew up with those old wooden crank ice cream makers. We didn't make any 'fancy' ice creams though. We just had basic vanilla --or strawberry, chocolate or peach... Yum...

Stay SAFE during all of these storms.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017