Ingredients

• 140g dark chocolate

• 400ml full fat milk

• 300ml double cream

• 1 vanilla pod, split

• 75g fresh mint leaves with stalks

• 4 large egg yolks

• 140g caster sugar

• ice-cream cones, to serve

Method

• STEP 1

  Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.

• STEP 2

  Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.

• STEP 3

  Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.

• STEP 4

  Whisk the egg yolks and caster sugar until thick and pale – about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.

• STEP 5

  Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened – about 3-4 mins. Take care it doesn’t get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold – it’s a good idea to leave it overnight.

• STEP 6

  Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don’t have a machine, pour the custard into a chilled container and freeze for 2-3 hours until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

Ingredients:

• Granulated Sugar

• Dutch Process Cocoa Powder

• Whole Milk

• Heavy Cream

• Bittersweet Chocolate

• Egg Yolks

  
  

Recipe:

1. Create the chocolate sugar mixture. Combine the sugar, salt and Dutch-process cocoa powder in a saucepan with the heat off. Whisk until smooth and no clumps. Slowly pour the milk and heavy cream in while whisking. Turn the heat to medium low and bring to a simmer while constantly stirring. Remove from heat just when bubble begin to form on the sides of the pan. 

2. Pour the chocolate mixture into the egg yolks.

   Place the egg yolks in a glass bowl and whisk. Gradually stir in 1/2 cup of the hot chocolate mixture into the egg yolks. Then gradually drizzle that mixture into the pan with the remaining chocolate mixture, always stirring. 

3. Add the chocolate.

   Add the chopped bittersweet chocolate bar into the mixture. Stir until combined. 

4. Heat until thickened.

   Heat the mixture over low heat, constantly stirring, until thickened. The mixture should coat the back of a spoon (about 5-7 minutes). Do not bring to a boil. The mixture should reach 170°F.

5. Remove and add vanilla.

   Remove the saucepan from the heat and add in the vanilla. Stir to combine.  

6. Strain and cool.

   Pour the chocolate mixture through a sieve into a large glass bowl. Let the mixture cool over an ice bath, stirring often, until the mixture reaches room temperature. Once at room temperature, cover and chill in the fridge for 4-24 hours. 

7. Churn with ice cream maker.

   Remove the mixture from the fridge and pour into an ice cream maker. Be sure to follow the manufacturer’s directions for your ice cream maker. Once fully churned, serve immediately (it will be a bit thicker of a consistency than a soft serve ice cream). You can also store it in an airtight container in the freezer until later if you want the ice cream to be hard.  

8. Enjoy your ice cream!

   
   

• Milk: 1 cup

• Sugar: ¾ cup white sugar

• Cocoa powder

• Salt: A pinch

• Egg yolks: Three lightly beaten egg yolks

• Chocolate chips

• Heavy cream: 2 cups of heavy cream

• Vanilla: 1 teaspoon

Steps

1. Heat the milk, sugar, cocoa, and salt in a saucepan. 

2. Add the egg yolks to the milk mixture, and stir until thickened. 

3. Remove from heat and add the chopped chocolate chips to mix

4. Put the bowl in the refrigerator until it is cold.

5. After about 2 hours, take it out to add some cream and vanilla.

   
   

Mango Pulp

Cream: Any heavy cream or whipping cream will work wonders in this recipe, providing the ice cream with a creamy and indulgent texture. Be sure to use chilled cream to achieve the best results and enhance the richness of the final product.

Condensed Milk: This sweet and thick dairy product is the secret ingredient that adds sweetness and a velvety consistency to the mango ice cream. You can use any brand of condensed milk you prefer, such as Carnation, and it can be easily found in most grocery stores. Its addition ensures a deliciously sweet and smooth ice cream that perfectly complements the mango flavour.

How to make mango ice cream step by step?

Combine: To make mango ice cream at home, first combine the cream and condensed milk in a bowl of stand mixer. Whip the mixture until stiff peaks form. This will give the ice cream a creamy and fluffy texture.

Fold in mango: Next, fold in the mango puree into the whipped cream and condensed milk mixture until thoroughly combined.

Freeze: Transfer the mixture to a freezer-safe container. Smooth the top with a spatula or the back of a spoon. Place it in the freezer and freezer.

Serve: For soft and scoop-able ice cream, you can take it out after 2-2.5 hours and serve it right away. If you prefer firm and perfectly rolled scoops, freeze the ice cream for 6 hours or more.

1. Cook the milk, cream, and sugar until the sugar has dissolved.

2. Transfer the mixture to a measuring cup, then add the vanilla extract. ...

3. Pour the mix into an ice cream maker and churn according to the manufacturer's directions.

4. Serve immediately or ripen in the freezer before serving

• 3 cups (710 ml) whole milk

• 1 cup (200 g) sugar

• 8 egg yolks

• Pinch of salt

• 1 teaspoon (5 ml) vanilla extract

Steps:

1. Simmer the milk: Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool.

2. Combine the eggs, sugar, and salt: Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms.

3. Cool the milk and add it to the egg mixture: Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated.

4. Transfer the mixture to a pot and cook it until it reaches 170°F (77°C): When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F (77°C). Check the mixture’s temperature with a candy or deep-fry thermometer. You can also tell that the base has cooked enough when it is thick enough to cling to the back of your spoon.

5. Strain the mixture over an ice bath and add vanilla: Once the mixture has reached 170°F (77°C), remove it from the heat and strain it through a fine-mesh sieve into a clean bowl. Place the bowl in an ice bath and stir the mixture until it cools down. Add 1 teaspoon (5 ml) of vanilla extract and stir it in.

6. Chill the mixture: Cover the bowl with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight.

7. Churn the ice cream: Once the mixture is chilled, pour it into an ice cream maker and churn it according to the manufacturer’s instructions. This should take about 20-30 minutes.

8. Freeze the ice cream: Transfer the churned ice cream to a freezer-safe container and freeze it for at least 2 hours or until it is firm.

• Whole Milk – using whole milk makes for a creamier ice cream.

• Heavy Cream

• Half and Half. I have experimented with just using more whole milk and whipping cream instead of half and half, and it does effect the flavor/texture of the ice cream somewhat but is still delicious.

• Sugar

• Salt

• Pure Vanilla Extract – The vanilla is the star of the show here, use real vanilla for the best taste

• Mini Chocolate Chips or chopped chocolate chunks. I prefer using semi-sweet chocolate.

How To Make Chocolate Chip Ice Cream Recipe

• Combine all your ingredients together in a bowl except the chocolate chips and stir to dissolve sugar.

• Pour ice cream mixture into your ice cream maker and churn according to manufacturer’s directions.  This is the ice cream maker I have used for years.

• After ice cream has thickened and it is almost done, pour in chocolate chips and churn for a few more minutes to incorporate chocolate chips throughout ice cream.

• Place ice cream into an insulated ice cream container  and freeze to allow it to harden up more.

Ingredients

50g dark chocolate (70% cocoa, cut in pieces)

25g cocoa powder

200g whole milk

100g cream min 30% fat

75g sugar

2 egg yolks

1 small pinch of salt

Preparation

1. Place dark chocolate in mixing bowl and chop 5sec/speed 8. Scrape down sides of mixing bowl using spatula.

   
   

2. Add cocoa powder, whole milk, cream, sugar, egg yolks and salt and cook 6 min/90°C/speed 2. Pour mixture up to 4 cm high into shallow freezable containers (e.g. aluminium, silicone) and cover with cling film. Allow mixture to cool completely before freezing for at least 10 hours.

   
   

3. Place frozen mixture in refrigerator for 15 minutes, then cut in pieces (4 cm x 4 cm) using a long sharp knife. Place pieces in mixing bowl and crush 10 sec/ speed 6, then mix with aid of spatula 5 sec/speed 4. Transfer to bowl with ice cream and serve immediately.

ingredients:

whipping cream-500g

condensed milk-400g

Blue and pink cotton candy-as required

Steps:

1.Put the whipping cream in a large bowl, then stir it until it is not liquid.

2.Add in the condense milk and continue stirring.

3.Separted them into two bowls.

4.Then, add the blue cotton candy into one bowl and the pink one into the other.

5.After that, stir both the mixture thoroughly until one bowl turn blue and the other turn pink.

6.Put both the mixture into a big container and separate them into different parts then, wrap it with cling wrap and put on the lid tightly.

7.Put the ice cream into the freezer for 6 hours.

8.Lastly, scoop up your ice cream and and happy eating!

-3/4 cup granulated sugar

-2 cups heavy cream well chilled

-1,5 2 tsp peppermint extract or to taste

-4 oz semi sweet chocolate bar chopped into pieces

- ice cream maker

3 cups of whole milk

1 and 3/4 cup of heavy cream

2 oz of cream cheese

3 egg yoks

3/4 cup of granulated sugar

1/2 tbsp vanilla

12 chocolate sandwitch cookies( like Oreo)

_____________________________________________

Steps

first add milk and heavy cream into a pot. Then cut the cream cheese in to small cubes and put it in the pot and cook it in medium low .Then take the egg yoks and mix it with sugar . Then mix it until the mixture becomes pale, nice ad thick . Then add the vanilla extract into the egg-mixture . Then take some of the cream and milk into the egg-mixture, then quickly whisk it together to get the temper. Then add the egg-mixture to the milk and cream.

Then we cook it about eight mins. Then let it cool about like 10 mins or so. Then strain it to make sure there is no chunks left. Then let it sit on room temperature for ten mins . Then put cling wrap on top of the bowl and put it in the freezer for four hours.

Then crush the Oreos .Then put the mixture cooler. Then put the Oreos in the cooler.Then eat it yum.

1) Milk: This homemade vanilla ice cream starts with 2 ¼ cups of milk.

2)Heavy whipping cream: A cup of heavy whipping cream comes next.

3) Sugar: White sugar to sweetens things up.

4) Vanilla: Two teaspoons of vanilla extract to enhances the overall flavor.

How to make ice cream step by step

Step 1: Cook the milk, cream, and sugar until the sugar has dissolved.

Step 2: Transfer the mixture to a measuring cup, then add the vanilla extract. Chill overnight.

Step 3: Pour the mix into an ice cream maker and churn according to the manufacturer's directions.

Step 4: Serve immediately or ripen in the freezer before serving. Enjoy!

1 cup of half-and-half
2 tablespoons of granulated sugar
1/2 teaspoon of pure vanilla extract
3 cups of ice
1/3 cup of kosher salt
Toppings of your choice

Step 1
Mix the half-and-half, sugar, and vanilla in a resealable bag. Push as much air as you can out of the bag before you seal it. 

Step 2
Place the ice and the kosher salt in another resealable bag.

Step 3

Place the sealed half-and-half mixture into the bag with the ice. Now seal up that outer bag. 

Vigorously shake the bags for 5 to 10 minutes. When finished, the half-and-half mixture will harden to form ice cream. 

Step 5
Add toppings and enjoy.

Secondly, put a metal fork into the cup.

Thirdly, put it in the freezer overnight and you can eat your popsicle.

2.freeze mixture for 4 hours.

ingredients

4 cups of vannila soy milk

1 cup of sugar

1 teaspoon of vanilla