How do you make chocolate ice cream?

Answer 1

Dump a carton of New York Vanilla into a mixing bowl. Add 3/4 container of hot fudge. Mix until well blended. Re-freeze. Eat. You'd never know the difference and it takes no time at all.

Answer 2

2 oz Unsweetened chocolate

1/3 c Unsweetened cocoa pwdr

1 1/2 c Milk

2 Large eggs

1 c Sugar

1 c Whipping cream

1 t Vanilla extract

1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.

Answer 3

You can go the usual route and make a custard with cocoa as your base, then use your ice cream freezer. Or, you can mix Eagle Brand Milk with melted bittersweet chocolate and freeze either in your ice cream maker or by itself in your freezer compartment. If you bypass the ice cream maker, than be sure to "mush" it up every couple of hours to give it a smoother texture.

Answer 4

Mint-Chocolate Chip Ice-cream Cupcakes:

1 (19.8-ounce) package fudge brownie mix
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1/2 gallon mint-chocolate chip ice cream, softened
1 (8-ounce) container frozen whipped topping, thawed
2 to 3 tablespoons green crème de menthe (optional)
1/2 (4.67-ounce) package chocolate mints

Stir together first 4 ingredients until blended. Place 12 foil baking cups into muffin pans; spoon batter into cups.

Bake at 350° for 20 to 25 minutes. (A wooden pick inserted in center does not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Return baking cups to muffin pans, and spoon ice cream evenly over each brownie. Freeze 8 hours or until firm.

Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.

Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.

Yield: Makes 12 cupcakes

Answer 5

You add chocolate during the process. Use a vanilla recipe and add liquid chocolate.

Chocolate Ice Cream

INGREDIENTS:
1 cup heavy cream
1 cup light cream* (half and half)
1/2 cup sugar
3/4 teaspoon vanilla extract
1 pinch salt
1/4 cup chocolate syrup or 3 tablespoons cocoa
1/8 teaspoon cinnamon (optional)
PREPARATION:
Combine ingredients. Stir until sugar dissolves. Freeze according to ice cream freezer's directions.
1/2 cup cream and 1/2 cup milk may be substituted for light cream.

Answer 6

try www.allrecipes.com

Answer 7

WAT???