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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Ice Cream

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate Ice Cream Empty Chocolate Ice Cream

    Post by Lobo Tue 12 Jan 2016, 9:06 pm

    Chocolate Ice Cream Img6l
    Chocolate Ice Cream
    Chocolate Ice Cream Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    This incredibly rich chocolate ice cream can be the base for many variations. At the end of the freezing process, stir in a handful of toasted nuts, such as almonds or hazelnuts,or bits of chocolate or crystallized ginger.






    • 162

    Ingredients:


    • 3 cups half-and-half
    • 6 oz. bittersweet chocolate, finely chopped
       (about 1 1/3 cups)
    • 5 egg yolks
    • 1 cup sugar
    • Pinch of salt
    • 1 tsp. vanilla extract

    Directions:

    In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

    In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

    Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.
    Williams-Sonoma Kitchen.
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