I might not make it. it’s my first time using the ice cr3eam maker and i’m having a hard time thinking of what everything is. Pingback: Gingersnap Ice Cream Cups - A Spicy Perspective. For best texture, stir in 1/4 cup coffee liqueur (e.g., Kahlua), or the liqueur of your choice. I made this a few months ago and I agree- it’s the best ever! Thanks! I made this ice cream over the weekend as part of a homemade ice cream cake for my wife’s birthday. i was thinking of adding mint extract 1.5 tsp and 1/2 c choc chips for chocolate chocolate chip mint….thoughts? Great job! I made this recipe today and it is absolutely devine! Without the eggs, it’s essentially and ice milk….yuck! Quiet possibly the dumbest mistake I’ve made in the kitchen. Thank you so much for sharing. It's not the highest-quality chocolate, but it's inexpensive and it has a bitter, almost burnt flavor that somehow works well here. But either the texture didn’t suite my taste or the flavor lacked intensity. I will definitely make some and keep visiting this site! Place the chopped chocolate in a medium bowl. Most homemade ice cream becomes rock-hard when stored in the freezer longer than 6 hours or so; this one, with the addition of liqueur, remains nicely scoopable indefinitely. Pingback: Quick & Easy No-Bake Cookies: The Perfect Treat! The richness of the dark chocolate (I used 85%) means small portions are enough. The ice cream looks to have perfect texture, great! Could’ve been worse – I’d have licked out the freezer container itself, haha! Excellent recipe…… and my husband says that it is beyond excellent! But I’m confused as to how this is done using the attachment. 0 Facebook Instagram Pinterest Twitter YouTube LinkedIn. Pingback: Weekend recap: all about cooking | Chelsea's Healthy Kitchen, Pingback: Valentine’s Day Recipes | Breakfast, Dinners and Desserts! In a separate medium bowl, whisk together the egg yolk. Want more ice cream? I was texting my mom until 1 am about this ice cream. This is definitely going to be one of the six ice creams I’ll be serving at the ice cream party, and I’m only making the best. Serve the ice cream immediately, if desired; it will be very soft. Such a great, creamy texture!! Combine the remaining 1 cup of cream … I also used Nestle semi sweet mini chips as that’s the Thanks a million for the recipe and instructions. Lay a piece of plastic wrap on the surface of the chocolate, again to prevent a skin from forming, and refrigerate until it's well chilled; overnight is good. This low carb chocolate ice cream is soooo good. Unbelievable smooth, intense choclate flavor with ground vanilla in it. I’m a huge dark chocolate fan :) delicious! Xx. Really chocolatey and rich. And thank you for the kind words about the site – much appreciated! I looks absolutely delicious! Smooth, creamy, and the most intense chocolate flavor you will ever find in a chocolate ice cream. It’s the richest, creamiest chocolate ice cream that I’ve ever had! Pingback: Chocolate Ice Cream « é culinaire. For now I have to dream. Terminal and fighting 4 different cancers. With the addition of liqueur, it will take 6 hours or more to become quite solid. My husband and I don’t like eggy-tasting ice cream (otherwise known as custar). Where it says “freeze in your ice cream maker”, this is where you would use your attachment and churn the ice cream. I have a kitchenaid ice cream attachment. I used your malted ice cream and added cocoa to make it chocolate malt. It was dark. Thank you so much! I just made this. (Can I just say YUM?) Sounds yummy! Hi Kathryn, I would say up to 24 hours or so. I’ve made this with all three, the cream, half and half and the milk. Pingback: National Chocolate Ice Cream Day! Anyways thanks for the recipe, I cannot wait to try this out tomorrow. The next time I make ice cream I will definitely take a picture of this step. Top it with some chocolate curls and shavings … Love that creamy and chocolaty taste that goes perfectly together. How thick was is supposed to get? I made this a year ago and it was the best ice cream I have ever tasted in my long legged life. I would highly recommend getting it, as you can use it in many other chocolate baked goods as well. And I have been to Italy. :) Making again today to appease the heathens. 2. This recipe for my Homemade Chocolate Syrup is an absolute staple. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. Just wanted to let you know I voted for your banana bread and I’m making it tomorrow! Thanks for posting this. Tsk, tsk. Please be aware that the Instant Clearjel on our site isn't certified gluten-free; you may be able to find similar products with a certified gluten-free designation from an alternate online source. Absolutely the best! Its easy to make and delicious to eat. Directions. As far as “scraping” the egg mixture back into the saucepan – it is not thick at this point, but the instructions say scrape merely to stress that you should get all of the mixture back into the pan and not leave any in the bowl.