Bittersweet Chocolate Ice Cream

Ready in : 45 mins

Bittersweet Chocolate Ice Cream is a gluten free, lacto ovo vegetarian, and primal recipe with 2 servings. One portion of this dish contains approximately 11g of protein, 71g of fat, and a total of 734 calories. For $1.6 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 68 people have tried and liked this recipe. A mixture of half& half, heavy whipping cream, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Summer event. It is brought to you by Foodista. With a spoonacular score of 52%, this dish is good. If you like this recipe, you might also like recipes such as Bittersweet Chocolate Ice Cream, Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, and Bittersweet Molten Chocolate Cakes with Coffee Ice Cream.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

Ingredients

half& half

2 cups

heavy whipping cream

1 cup

coffee- try starbuck's via

0.25 teaspoon

vanilla extract

2 teaspoons

Cooking in Steps

1
Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.

half and half

egg yolk

ice cream

ice cream machine

sauce pan

whisk

bowl
2
Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.

half and half

sugar

sauce pan
3
Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).

baking spatula

whisk
4
Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.

chocolate

coffee
5
Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.

custard

ice

frying pan
6
Add the whipping cream and vanilla

whipping cream

vanilla
7
Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.

ice cream

ice cream machine

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Bittersweet Chocolate Ice Cream

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

PRIMAL

Ingredients

half& half

2 cups

heavy whipping cream

1 cup

coffee- try starbuck's via

0.25 teaspoon

vanilla extract

2 teaspoons

Cooking in Steps

1 Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.

half and half

egg yolk

ice cream

2 Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.

half and half

sugar

3 Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).

4 Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.

chocolate

coffee

5 Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.

custard

ice

6 Add the whipping cream and vanilla

whipping cream

vanilla

7 Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.

ice cream

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.

2
Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.

3
Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).

4
Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.

5
Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.

6
Add the whipping cream and vanilla

7
Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.