Chocolate Ice Cream (Philadelphia Style) - Revision history

Dlk: /* Directions */

2019-12-31T13:25:28Z

Directions

Dlk: /* Ingredients */

2019-08-08T00:51:11Z

Ingredients

Dlk at 00:50, 8 August 2019

2019-08-08T00:50:44Z

Dlk at 15:32, 17 July 2019

2019-07-17T15:32:24Z

Dlk at 01:58, 15 July 2019

2019-07-15T01:58:18Z

Dlk: Created page with "==Ingredients== {| |align=right|2 |cups half-and-half, divided |- |align=right|55 |grams (½ cup) Dutch-processed cocoa powder |- |align=right|1 |cup heavy cream |- |al..."

2019-07-15T01:56:15Z

Created page with "==Ingredients== {| |align=right|2 |cups half-and-half, divided |- |align=right|55 |grams (½ cup) Dutch-processed cocoa powder |- |align=right|1 |cup heavy cream |- |al..."

New page

==Ingredients==

{|
|align=right|2
|cups half-and-half, divided
|-
|align=right|55
|grams (½ cup) Dutch-processed cocoa powder
|-
|align=right|1
|cup heavy cream
|-
|align=right|212
|grams sugar
|-
|align=right|2
|teaspoons vanilla extract
|-
|align=right|1
|pinch kosher salt
|}

==Directions==

# In a medium sauce pan over medium heat, whisk together 1 cup of the half-and-half and the cocoa powder until fully combined.
# Add the remaining half-and-half and heavy cream. Attach a candy or deep-fry thermometer and bring the mixture to 175 degrees F, stirring occasionally. Remove from heat.
# Add the sugar and salt, and stir until the sugar is completely dissolved, then cover and steep 20 minutes.
# Stir in the vanilla extract and transfer the mixture to an airtight container and refrigerate for at least 6 hours or up to overnight.
# Assemble your ice cream churn according to the manufacturer's instructions. If you're using an electric machine, turn it on, then pour in the ice cream mixture. (This will prevent seizing.)
# Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.
# Move to an airtight container and harden in the freezer for at least 2 hours before serving.

← Older revision		Revision as of 13:25, 31 December 2019
Line 30:		Line 30:
	# Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.		# Churn the ice cream until it reaches soft-serve consistency and almost doubles in volume.
	# Move to an airtight container and harden in the freezer for at least 2 hours before serving.		# Move to an airtight container and harden in the freezer for at least 2 hours before serving.
		+	[[Category:Food]]
		+	[[Category:Recipes]]

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 |align=right|20
-|grams (&frac14;+ cup) Dutch-processed cocoa powder
+|grams Dutch-processed cocoa powder
 |-
 |align=right|1

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 |cups half-and-half, divided
 |-
-|align=right|30
+|align=right|20
 |grams (&frac14;+ cup) Dutch-processed cocoa powder
 |-
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 |grams (1 cup) sugar
 |-
-|align=right|2
+|align=right|&frac12;
 |teaspoons vanilla extract
 |-

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 |-
 |align=right|212
-|grams sugar
+|grams (1 cup) sugar
 |-
 |align=right|2