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Sunday 23 June 2013

Rich Chocolate, Mocha & Almond Ice Cream

This is a good creamy ice, smooth and rich but not cloying, and you can vary the amount of whipped cream to add to suit your taste. This ice is particularly good sprinkled with a thick layer of chopped hazelnuts, cashew nuts or toasted almonds before serving.
It should ideally be served when it is just on the verge of melting, if you serve it too cold the flavour will be masked, so take it out of the freezer for a while before serving to let it soften...
300 ml single cream or milk or chocolate flavored milk
100 g plain or semi-sweet chocolate (if you use chocolate flavored milk, this is not necessary. 
Only if desired, for intensely rich chocolate taste)
3-4 teaspoons instant coffee powder 
(can be vary… up to 2-3 tablespoons for strong caffeine lovers)
4 egg yolks (medium sized eggs) or 3 egg yolks (large sized eggs)
2-3 tablespoons vanilla sugar or caramel coffee sugar
100 ml whipping cream or a cup of milk ice-cream (60g)
My another version of Rich Semi-sweet Chocolate Ice Cream
with Banana, chocolate coated Cashew Nut
& Almond, made 10 days ago!  Chocolate Porn, indeed!!!
Note* I used only 1,5 teaspoons coffee powder for this one.   
For chocolate coated nuts…to make the ice-cream even richerJ
80 g semi-sweet chocolate (melted)
80 g toasted almonds (or cocktail nuts, cashew nuts or hazelnuts or macadamia nuts) 
  • Stir in your choice of nuts in the melted chocolate, using a fork to help picking the nut one by one onto a baking sheet. Chill for 5 minutes.

Note* Add the chopped nuts after folding the milk ice-cream/ whipped cream into the cooled mixture. Sprinkle with the remaining chocolate coated nuts when serving. Oh yes!!
  • Scald the milk, then remove from the heat and add the chocolate and coffee. Leave to melt. Then stir until smooth;
  • Whisk the yolks with the sugar until pale and thick, then slowly whisk in the chocolate-coffee milk;
  • Return to the saucepan and stir over a gentle heat until the mixture thickens. Remove from the heat and leave to cool.
  • Gently fold the milk ice-cream into the cooled mixture. If you use whipping cream; whip the cream until thick but light and fold into the cooled mixture.
  • Pour into a plastic freezer box, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture. Freeze overnight with a layer of plastic wrap over the surface and the lid on the container. Keep in the freezer until ready to serve. Remove from the freezer 15-30 minutes before serving.


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