Best 6 The Realtors Easy Chocolate Ice Cream Recipes

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

EASY CHOCOLATE ICE CREAM (NO EGGS)

Steps:

• Whisk: In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
• Churn and Freeze: Pour mixture into the freezer bowl of ice cream maker. Let run for 25-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
• Serve: Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.

THE REALTOR'S EASY CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, stir everything but the chocolate syrup together until the sugar is dissolved. Turn your ice cream machine on and add the milk mixture. Add chocolate syrup and freeze according to your machine's directions.

RICH CHOCOLATE ICE CREAM

Steps:

• Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
• Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
• Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Whisk in melted chocolate, and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container in the freezer.

SIMPLE CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and beat with a hand mixer or whisk until the dry ingredients are dissolved. Stir in the cream and vanilla. Cover and refrigerate for at least one hour; can be refrigerated overnight.
• Pour the mixture into an ice cream maker and process as directed.