巧克力可可仁冰淇淋是巧克力爱好者无处不在!的松脆的可可粒是这种冰淇淋独特的和不可抗拒的组成部分。

Did you all know that Brandy of肉豆蔻保姆is throwing an ice cream social on her blog? All ice cream for two weeks! (She’s not a crazy lady like me–two weeks was a smart choice compared to my煎饼整整一个月。)

当她问我参加,我马上答应了。部分原因是因为我怀孕了,吃了很多的冰淇淋。主要是因为我喜欢白兰地和她的博客。

My next thought? “Oh, oh, I’ve never made ice cream!”

我把我最好能做的态度,拉着冰淇淋机出柜,并得到了集思广益的冰淇淋配方。我记得我有一个储藏室满漂亮产品Scharffen伯杰巧克力,这将是一个颓废一批冰淇淋恰到好处。

This led me to Chocolate Cocoa Nib ice cream. It is creamy, rich, and has a nice crunch from the cocoa nibs. It’s also an egg-free recipe! I decided to start easy for my first ice cream experience. It is still a bit labor-intensive but so, so worth it.

巧克力可可仁冰淇淋

巧克力可可仁冰淇淋

Yield: 4杯
准备时间: 五五minutes
库克时间: 15分钟
Additional Time: 8hours
总时间: 9 hours10minutes

巧克力可可仁冰淇淋是巧克力爱好者无处不在!的松脆的可可粒是这种冰淇淋独特的和不可抗拒的组成部分。

配料

  • 1杯全脂牛奶
  • 4teaspoons cornstarch
  • 1杯鲜奶油
  • 1cup evaporated milk
  • 2/3杯糖
  • 2tablespoons light corn syrup
  • 1/3杯未加糖的可可粉
  • 3盎司半甜巧克力,切碎
  • 1/4teaspoon salt
  • 1/2茶匙香草提取物
  • 1/2杯可可粒

说明

  1. 就拿全脂牛奶3汤匙,并在一个小碗里的玉米淀粉混合。搁置。
  2. 在中高热量的介质,大平底锅(4夸脱),加热该全脂牛奶的其余部分,重的奶油,炼乳,糖和玉米糖浆。继续这样的密切关注,你不希望它沸腾或烧伤。
  3. 当谈到驯服煮沸,拂在可可粉。库克在一个适度煮约4分钟。4分钟后,给你的玉米淀粉浆料快速翻炒,以确保它仍然是混合。拂该浆料进入乳汁混合物再煮分钟,用刮铲搅拌,直到增厚。
  4. 从火上移开。拌入切碎的巧克力和盐。保持搅拌直至平滑和巧克力熔化。拌入香草。
  5. 将混合物转移到一个大的浅碗。淹没碗较大盛着冰水。(I实际使用的接收器)。留在冰浴30分钟,经常搅拌,直至完全冷却。你也可以把它放在冰箱里过夜。
  6. Pour mixture into ice cream maker and churn according to ice cream maker directions. (I churned for 25 minutes total.) Add in cocoa nibs for last five minutes of churning.
  7. Move to freezer and freeze until solid. Mine needed to be frozen overnight to achieve a firm texture.

笔记

营养信息:
Yield:8 份量:1/2杯
Amount Per Serving: 热量:333 总脂肪:18克 Saturated Fat:11克 反式脂肪:0克 不饱和脂肪酸:5克 Cholesterol:46mg 钠:为125mg 碳水化合物:39克 Fiber:2克 Sugar:32克 Protein:6克

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

你做的秘诀是什么?

请留下在博客上的评论或分享照片Instagram的

判决:这是一个令人惊讶的奶油,丰富的冰淇淋。我可以吃它之前,它被完全冻结。它的味道是最好的巧克力布丁永远。
丈夫的看法:He’s totally a vanilla guy or vanilla with chocolate chips, however, helovesthis! I could hardly believe it. He even said, “You know I would tell you if I didn’t like it.”
改变我会做:None.
困难:费时费力,但不硬。它是值得的。

This recipe was originally posted on Nutmeg Nanny

* Sharffen伯杰没有支付我的名字命名的下降。这是很好的东西。

巧克力可可仁冰淇淋- this one is for the chocolate lover! Get the recipe on RachelCooks.com!