Cheering Chocolate Ice Cream Day

Chocolate Ice Cream.
A classic favorite.
Fresh churned ice cream can be an everyday treat. Experiment with flavors or artisan bittersweets.
The Menu Shoppe has it covered…
Great tips for great dessert menus.
Fountain menus sparkle on our
Our Table Tents  are also sweet.
Double chocolatey treat.
Double Chocolate Ice Cream
1 1/3 cups sugar
1/3 cup unsweetened cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped
Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 cup milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.  Place half-and-half in a microwave-safe dish; microwave at high 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Old fashioned malt + the candies incorporated
Chocolate Malted Ice Cream
1 1/4 cups heavy whipping cream
1 cup whole milk, divided
1/2 cup malted milk powder
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup light corn syrup
1/8 teaspoon kosher salt
2 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
3/4 cup chopped malted milk balls
Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil. While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved. Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve. Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F). Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Great finale to grill menus
Mexican Chocolate Ice Cream
11 oz Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped
3 3/4 cups half-and-half
3 large eggs
1/2 vanilla bean
Scant 1/4 teaspoon salt
Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat. Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.  Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
Sweet decadence
Chocolate Fudge Brownie Ice Cream
For the Brownies:
1/2 ounce bittersweet chocolate, chopped
1/2 cup sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
For the Ice Cream:
1 1/3 cups sugar
1/3 cup unsweetened cocoa
3 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped
Preheat oven to 350°F.
To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350°F for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°F, stirring constantly. Remove from heat.  Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container. Cut brownies into small squares; stir into ice cream.
Cover and freeze 1 hour or until firm.

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This entry was posted in chocolate, ice cream, LED Specials Board, National Food Holiday, snacks and tagged , , , , . Bookmark the permalink.

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