KosherEye
<<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>> Cauliflower Cake <<< o >>> Honey Roasted Carrots with Tahini <<< o >>>

Kosher Desserts



Bookmark and Share
Chocolate Ice Cream, Philadelphia Style PDF Print E-mail

chocolate ice cream

Adapted from The Perfect Scoop by David Lebovitz

Ingredients:

2 & 1/4 cups heavy cream
6 tablespoons cocoa powder
1 cup sugar
Pinch salt
6 ounces unsweetened chocolate, chopped 
1 cup whole milk
1 teaspoon vanilla extract

Directions:

Whisk cream, cocoa powder, sugar, and salt in a large saucepan.

Heat mixture, whisking frequently until it comes to a rolling boil (will be foamy).

Remove from heat and whisk again until chocolate is completely melted, then whisk in milk and vanilla.

Pour mixture into a blender or use an  immersion blender for 30 seconds until smooth.

Chill thoroughly in refrigerator (8-12 hours) and then freeze in your ice cream maker.


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
kol_foods