{"product_id":"2940013978423","title":"600 Chocolate Recipes (with articles)","description":"600 Chocolate Recipes For Chocolate Lovers!\u003cbr\u003e\u003cbr\u003eChocolate Buttermilk Ice Cream\u003cbr\u003e1 1\/2 c Milk\u003cbr\u003e1\/3 c Unsweetened cocoa\u003cbr\u003e1\/2 c Sugar\u003cbr\u003e1 ts Instant espresso coffee powder\u003cbr\u003e2 c Buttermilk\u003cbr\u003e3 tb Nonfat dry milk\u003cbr\u003e2 ts Vanilla extract\u003cbr\u003e1 ds Salt\u003cbr\u003eCombine 1\/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat until sugar melts and ingredients are well combined. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.\u003cbr\u003eChocolate Ice Cream\u003cbr\u003e1 c Heavy cream; (1\/2 pint)\u003cbr\u003e3 lg Egg yolks\u003cbr\u003e1\/2 c Sugar\u003cbr\u003e4 oz Bittersweet chocolate; roughly chopped,\u003cbr\u003e1 c Light cream; (1\/2 pint)\u003cbr\u003e1 ts Vanilla extract\u003cbr\u003eIn a medium saucepan, scald the heavy cream over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from heat. In a medium bowl, whisk the egg yolks until they turn a pale lemon color. Add the sugar and whisk to dissolve. Slowly whisk in 1\/4 cup of the scalded cream until completely incorporated. Pour this mixture into the saucepan and whisk to blend with the scalded cream. Over low heat, whisk the cream mixture constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Add the chocolate, whisking until it is thoroughly melted and incorpotarted. Whisk in the light cream and vanilla. Transfer the mixture to a medium bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.\u003cbr\u003eChocolate Mint Ice Cream\u003cbr\u003e1 1\/2 c Heavy Cream\u003cbr\u003e1 c Milk\u003cbr\u003e1\/3 c Sugar\u003cbr\u003e1 1\/2 c Mint-Chocolate Chips; Nestles\u003cbr\u003e2 Egg Yolks; Large\u003cbr\u003e1\/8 ts Salt\u003cbr\u003eIn heavy gauge saucepan, combine 1 1\/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy gauge saucepan, combine remaining 1\/2 cup of chips and 1\/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate\/egg mixture into an electric ice cream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve.\u003cbr\u003eChocolate Peanut Crunch Ice Cream\u003cbr\u003e1 Egg\u003cbr\u003e3 tb Sugar\u003cbr\u003e1 c Whipping cream\u003cbr\u003e3\/4 c Milk\u003cbr\u003e2\/3 c Brach's chocolate covered peanuts; finely chopped\u003cbr\u003eIn small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint.\u003cbr\u003eChocolate Rum Ice Cream\u003cbr\u003e1 c Sugar\u003cbr\u003e2 tb All-purpose flour\u003cbr\u003e2 c Light cream; chilled\u003cbr\u003e1 Egg; slightly beaten\u003cbr\u003e2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces\u003cbr\u003e1\/2 ts Rum extract\u003cbr\u003eIn large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1\/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.\u003cbr\u003eChocolate Yogurt Ice\u003cbr\u003e3 c crushed ice\u003cbr\u003e8 oz plain nonfat yogurt\u003cbr\u003e2 oz baking chocolate, melted\u003cbr\u003e3 tb granulated sugar replacement\u003cbr\u003e4 tb nondairy whipped topping\u003cbr\u003eCombine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.\u003cbr\u003eCreamy Chocolate Ice\u003cbr\u003e13 oz Pkg. sugar-free instant chocolate pudding mix\u003cbr\u003e1 qt 2% low-fat milk\u003cbr\u003eCombine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use ...","brand":"99 \u0026cent; eStore, save to buy more","offers":[{"title":"Default Title","offer_id":47079817576688,"sku":"2940013978423","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013978423_p0.jpg?v=1763598263","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013978423","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}