How To Set Up Kitchenaid Ice Cream Maker
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03/06/2008
Both in quality and texture, this is one of the best ice creams I've ever made. I had none of the bug or criticisms others experienced like graininess, flecks of chocolate, consistency, freezing time, etc. In my opinion this is a flawless recipe, and my proposition is to use the finest chocolate your upkeep can beget. I used three ozs. of Scharffenberger chocolate (by accident!) and it was perfect, tho' dice hard chocoholics might even appreciate another ounce. This had a polish, velvety mouth feel, totally creamy, chocolatey and rich. This is every bit as good as the frozen custard Wisconsin is so famous for. The directions are well written and easy to follow. No need to change or add together a thing--unless yous have some unexplainable burning desire to do so!
05/31/2008
Don't exist fooled past these ratings. Accept been making bootleg water ice cream for years. This recipe will not freeze. In over an hour run time the best I can say is that it thickened. Taste is average at all-time.
09/18/2007
Very TASTY Recipe! The only change to the ingredients was that I used half & half instead of the milk. Also after the chocolate was melted I put the pan in water ice water for ii minutes then wisked in the foam & vanilla, so refrigerated the mixture for several hours before freezing. This version is how my other ice cream recipes are fabricated and they have all turned out great!
07/11/2008
I agree with some others who had problem getting this to freeze, except... I persisted and at present I rate this a 5 star. On my first batch, I hurried. I didn't "temper" the eggs properly (that's where you take warm mix out, add to egg & return to the pan). And I threw in semi sweet fries that I presumed had melted sufficiently. And so I failed to chill well before putting in my machine. Worse still, I used my Cuisinart freezer that allows a adequately thick build-up in the canister betwixt the dasher & the edge, preventing the center from getting to the coldest area. The rough-and-tumble was to put the half-frozen mix into a shallow container in the freezer and stir every few hours until it was ice cream. Tasted adept, simply had "$.25" (either choc flake or egg - not sure) The CURE is: follow the directions! Practice not boil, properly atmosphere the eggs, use equally tiny chocolate bits every bit yous tin can (shaved is best), chill completely before freezing, and use a maker whose dasher really scrapes the canister edge. (My Waring did peachy) If you don't bustle, you will be rewarded with a very rich, delicious water ice cream. As another reviewer stated - not overly chocolate in season, just exceptionally rich in sense of taste & texture.
08/18/2006
Fantabulous! Instead of the two oz unsweetened chocolate, both times I have fabricated this I have used a 3.5 oz good quality night chocolate bar. (Lindt 85% cocoa) Probably the best chocolate ice cream I've ever had!
04/03/2007
Nosotros have made this ice cream 3 or 4 times. Information technology is wonderful!! I always pour it through a sieve to make sure that I get lumps out. I take likewise made it with any combination of half and half and cream. Yummy. Also, I take stirred in peanut butter to make chocolate peanut butter and it is wonderful! My family gives information technology two thumbs upwards! Smashing recipe and very easy!
05/12/2006
This Water ice CREAM is and then skilful. The only trouble I had with it that information technology was so call back I had a hard fourth dimension getting information technology to freeze and it would be something yous might make and let freeze all day. Cheers for sharing.
x/19/2006
This was a fantastic ice cream. I did make some changes to accomadate almost sugarless diet. I used 3/viii c agave nectar and 3/8c splenda. I accidentally added merely 2 egg yolks and instead of semisweet chocolate, used giradelli unsweetened nighttime chocolate. I besides added two 1/ii c heavy. It was Swell!!! Sure beats that no carbohydrate added stuff in the market!!!
07/23/2011
Oh. My. Gosh. This has to exist i of the best things I have always tasted. So perfectly creamy and smoothen and chocolaty. Heaven help me. I cooked the milk mixture with the egg yolks to 180 degrees, removed from heat, and dumped in the finely chopped Bakers Semi-Sweet chocolate and allow it sit a few minutes, then stirred until melted completely. Refrigerated information technology overnight. Added the cream and vanilla just before freezing in my water ice-cream maker. Absolute perfection. Wouldn't modify a matter.
09/06/2006
i have many ice cream recipes and i tried all.but this one is the best.most incommunicable to discover its bootleg.very chocolate water ice cream is very very succulent..
07/09/2007
I made this as chocolate flan, and was it ever luscious! I used unsweetened chocolate, then it ended up being a bloodshot custard that contrasted nicely with the caramel. It was a little soft-textured, though, so next time I think I'll utilize one whole egg and two yolks so that the flans will concur their shape better in one case they're unmolded. Perfect chocolate flavor.
06/06/2010
Cracking recipe! I also tried this using one% milk, instead of whole, and half 'n one-half for the heavy foam. Everyone at the cookout couldn't believe it was calorie-free water ice cream.
04/22/2010
SO GOOD! This was my very starting time homemade ice cream e'er, fabricated in my Christmas-gift Cuisinart water ice foam maker (which, btw, is worth the toll tag vs. other models I've seen friends utilise). I chose this ane vs. the other highly rated chocolate water ice cream on this site because this one contains tempered eggs rather than raw ones. I did not adjust the recipe salve to use heaping tablespoons of cocoa rather than level ones, just because I'm lazy and you can never have as well much cocoa. The flavour is almost identical to that of homemade chocolate cream pie (minus the crust, of course!). I had high expectations for this recipe, but I must say this has thoroughly exceeded them. Every bit a note to others who have had trouble, your grainy texture is most probable tiny bits of scrambled egg from improperly tempered eggs --chocolate mixture too hot when y'all added it to your egg yolks, or, didn't stir it fast plenty later adding information technology to the yolks. Cheers then much for posting this wondeful recipe, it will make my husband's birthday party neat!
09/25/2010
WOW!!! This is better than Haggen Daaz. This ice cream is smooth and creamy. The chocolate is rich and deep. Utilise quality ingredients, and information technology volition turn out perfectly! Invest in skilful cocoa; the price departure isn't that much. Trader Joe's Belgian chocolate is affordable and a great quality.
03/09/2011
This is the commencement ice cream I've ever made and it is sooo good! I used whole milk, heavy whipping foam and Ghirardelli semi-sweet chocolate. The ice cream texture is smooth, creamy and rich and it set upwardly beautifully! I did strain my custard mixture before putting it in the refrigerator. I'k a chocoholic, so I have to acknowledge I added an actress ounce of the semisweet chocolate plus chocolate fries. Love this recipe! Information technology is decadent and I volition definitely go far once again.
03/09/2011
This is the first water ice foam I've ever fabricated and it is sooo good! I used whole milk, heavy whipping foam and Ghirardelli semi-sweet chocolate. The ice cream texture is polish, creamy and rich and information technology fix up beautifully! I did strain my custard mixture before putting information technology in the refrigerator. I'm a chocoholic, and so I have to admit I added an actress ounce of the semisweet chocolate plus chocolate fries. Beloved this recipe! It is decadent and I will definitely make it over again.
07/13/2011
Very very very expert! What more than is there to say that already hasn't been said. I used bittersweet chocolate. I didn't feel the need to apply the vanilla and in my opinion it was not needed. To help with cocoa lumps mix the cocoa and saccharide well earlier adding the milk. Splendid recipe. **Update** I was too lazy to make icecream so I poured the liquid into an popsicle mold and had the best ever chocolate popsicle!
09/eleven/2009
This was absolutely amazing! Please, delight make this. I am an ice foam freak, and information technology was the best water ice cream I accept ever eaten. I used half and half instead of whole milk because that's what I had. For the chocolate, I used Nestle's blistering cocoa powder and Ghiradelli milk chocolate chips. I also love mint ice creams, so I added 3 drops (it is very strong, so don't do more than that!) of peppermint OIL. All I can say is wow, wow, wow! Yous cannot get this at a store. For the 2nd batch, I added crushed Oreos, and it tasted EXACTLY similar a DQ Girl Sentinel cookie Sparse Mint Blizzard.
08/21/2010
Awesome creamy ice cream. This turned out prefect despite me using simply 2 eggs considering I didn't have three and not tempering the eggs, the step the directions called for. I used a small handful of Ghiradelli milk chocolate chips and 1 ounce of 99% cacao. I merely had to improvise a bit with that I had on hand this fourth dimension. I will brand this again and once more! Thanks!
03/09/2011
This is the outset ice foam I've always made and it is sooo proficient! I used whole milk, heavy whipping cream and Ghirardelli semi-sweet chocolate. The water ice cream texture is smooth, creamy and rich and it set up beautifully! I did strain my custard mixture earlier putting information technology in the refrigerator. I'm a chocoholic, so I have to admit I added an extra ounce of the semisweet chocolate plus chocolate fries. Dearest this recipe! It is decadent and I will definitely make it again.
08/27/2011
Dark chocolate cocoa, skim milk, lite cream, chocolate chips, 3 T. egg substitute. Also awesome if you add together peanut butter. Yum!
07/10/2010
This is the best ice foam I have ever fabricated. The flavor is rich and delicious and the texture is smooth and dreamy. I doubled the recipe and used whole milk. I likewise poured the mixture through a strainer to become rid of any chocolate chunks and egg yolk bits that didn't dissolve. Information technology really helps with the texture. With the recipe doubled, it made most 2 quarts, plenty for my family. My dad tasted the base of operations before freezing it and he said it was so good, he would've eaten that! Give thanks yous and then much for this recipe. Will exist keeping it forever!
x/24/2011
I followed the recipe and instructions and it was super runny however xx minutes into freezing it in my ice cream maker. I have never had this problem before so now I'm trying to figure out how to set it so a whole batch of ice cream doesn't get turned into a very expensive chocolate milk.
09/21/2014
O. M. Thou. This is amazing! I made it twice. The commencement time I used Hersheys special night cocoa and ghiardelli nighttime chocolate. Information technology was delicious. The second time I followed the directions exactly, except I used ghiardelli sweet basis instead of unsweetened cocoa, and it was also amazing. Subsequently I took it out of the ice cream maker, I drizzled melted chocolate (semi sweet, but you can use any) slowly into the ice cream while whisking it. It hardens similar the chocolate does in stracciatella gelato and I really tin can't stress how good it tastes. Little bits of thin flaky chocolate. Yuuum. You would never know this water ice cream is bootleg. Not sure why people had trouble with it hardening. I didn't have bug either time I made it.
05/28/2007
superb recipe. I did some changing around by adding more chocolate and used two hot chocolate packets instead of cocoa powder. I besides added a bit more vanilla and it tasted great. (I dont suggest messing with the vanilla amount.. cept my married woman wants vanilla in everything. )
01/03/2010
Wow! This is the best homemade chocolate ice cream I've ever had. Used loftier fat Dutch candy cocoa and sixty% dark Ghirardelli blistering chocolate. I tin't wait to see how information technology ripens and to add brownie chunks adjacent time- only like my favorite from Ben and Jerry'southward
01/xxx/2011
Mmmm. Good ice cream! I've been peckish something sweet all week, but nothing "too" sweet. This was perfect - flossy, smooth & mildly sweet. Although y'all can sense of taste it, the chocolate notation is not star here (Wendy's recipe is non overpowering or artificial tasting, despite my hubby's annotate that it was "very" chocolatey lol!). If you desire a more intense chocolate flavor, top your ice cream due west/ chocolate syurp (the beauty of this is that it tin can be equally sweetness equally you want information technology to be). I likewise had issues as AKBMEIER did, but not for the same reasons. I had no problem due west/ the cooking procedure (i.due east. tempering, melting, cooling). My hiccup was not using my (KitchenAid) ice foam maker correctly. :( In retrospect, I SHOULD have mixed my cooled chocolate, cream & vanilla together Before adding to my canister. B/c I didn't, my chocolate froze, thus causing a thick build-up b/t my dasher & the edge of my canister. I almost had to give up (my dasher couldn't churn b/c everthing froze upward b4 it had a chance to). In the futurity, I'll exist more careful. :) The good news is that I was able to save everything w/o ruining the end product (i.e no unmixed chunks). My merely complaint is that compared to other water ice foam recipes, this takes a while to freeze. If you enjoy soft serve ice cream, this will be correct upwardly your alley. All in all, this is a great, basic "chocolate" ice foam recipe (not actually "very" chocolately tho, IMHO...). My husband approves of me making this once again & I agree! Thanks WENDYWR! :-)
03/13/2010
This was rather goooood!!! So tasty and yummy. I really don't have whatever complaints nigh this recipe. I will try information technology once more using splenda in place of the sugar. My kids just scarfed it downwards. The batch as gone just afterward information technology was ready to be served. I guess I'll have to make some other batch... ;)
07/04/2006
This was easy to do and very rich and succulent. The merely trouble I had was that it didn't freeze very well. The next twenty-four hour period the leftovers tasted flat. But we volition definitely make this again!
06/12/2010
Fabled and perfect. I've made information technology twice now. Once, with night chocolate flecks added earlier freezing. 2d time, it was a base of operations for Rocky Road. It'south the perfect chocolate custard way water ice cream. Information technology took about 35-40 minutes to freeze in my ice cream maker. It then went into the freezer over night. Smooth, creamy, scoopable, and a premium taste. Only follow the directions and you'll bask it as well.
08/29/2010
Absolutely the best homemade chocolate ice cream I have made to date. Easy to make, ingredients easily had and the pick of chocolates you lot have to put in your water ice cream depending on your taste are endless. The flavor and texture are just prefect to my liking. My family insist this go in the recipe box.
08/18/2009
I make ice cream at least in one case a week during the summer and this is the best ice cream recipe I take e'er tasted. As written, it has a polish, thick and creamy (nonetheless non greasy) texture and the perfect chocolate flavor. I altered the recipe only slightly; I used special dark cocoa pulverization, and added chopped almonds. Also, I did non refrigerate the mixture for 2 hours, simply allow it cool on the stove to room temp before putting in my ice cream machine and I had no problem with it freezing. PERFECT!
05/29/2012
This was the PERFECT chocolate ice cream recipe!! Sense of taste and texture were spot on... I felt like I was putting frozen ganache in my mouth... I did double the amount of semisweet chocolate (I used Ghirardelli fries), only I don't know that it was necessary. Every bit some other reviewer mentioned: Do NOT Eddy, brand sure your chocolate is in small pieces (GRATE if possible), and use the best chocolate that fits your budget. You lot'll Love the results. O, and if you can find it... use MEXICAN Vanilla!!
04/16/2011
The all-time chocolate ice foam ever! I substituted a three.5 lxx% cocoa Lindt choc bar for the semi-sweet. I used Hersey's dark European style cocoa powder instead of regular, and fabricated the tablespoons heaping. I cut the sugar to 2/iii loving cup. I used my in-pan blender gizmo to whip this recipe at every stage. Result? Froze hard and was beyond dark in flavor. In my adjacent try i'k going to add Starbucks expresso instant coffee equally a further flavor booster. My version of this recipe will exist named Nuclear Chocolate.
01/11/2014
The absolute best chocolate ice foam I've e'er had in my life!!!
07/17/2010
I halved the recipe and made information technology in two batches in my tiny half-pint water ice cream maker. I used half as much sugar as called for. This is the beginning homemade ice cream recipe I've made and it's amazing-- lucious-tasting and incredibly smooth. I'm making information technology for the 3rd time right at present, and will go far many more times!
01/06/2010
VERY CHOCOLATY! In identify of semisweet chocolate, I used 2 ozs. of unsweetened chocolate plus 8 teaspoons of saccharide. Other than that, I followed the recipe exactly. Give thanks you WENDYWR for sharing!
04/01/2010
Very practiced! I'm not a huge chocolate ice cream fan, only the richness is slap-up. For those concerned about scrambled eggs, I would recommend straining the mixture after information technology cooks.
04/12/2010
This was the first ice cream we made in our new ice cream maker, and it was like eating heaven.
07/19/2010
This is the first recipe I've tried with my new ice cream maker and it turned out succulent!!!!! It was soft-serve consistency later on churning for 25 minutes and later 3 hours in the freezer, it is the consistency of store bought. Wow. That'southward all I can say, is WOW. I followed the recipe exactly every bit written except I cooled the commencement part down in an ice bath earlier cooling in the refrigerator. I volition make this again and once more...oh, and I used a chopped up Hershey bar since I had no fine chocolate...didn't recall chocolate chips would do. Okay, okay, 1 more matter- I likewise poured it through a strainer later heating and I'k glad I did considering I was able to capture some egg-type chunks. Thank you for a bang-up get-to recipe! The kids and hubby loved it...
05/31/2010
This ice foam is and so good. I used 2 oz of 60% to 80% cocoa this was what I had and ane TBS instant coffee granules. It made a chocolatey creamy delish water ice foam. I am trying this today as a vanilla version no cocoa powder or chocolate with i vanilla bean simmered in the custard.
07/31/2010
Delicious!!!!!!!! Admittedly DIVINE ice foam. I quadrupled it because we have a big ice foam machine.
12/19/2007
I followed this recipe exactly and was very disappointed. It took a long time to freeze and the flavors were off. Information technology wasn't chocolaty at all, only tasted more like a wendy's frostee. that said, i do enjoy a skilful frostee, so it wasn't too bad!
07/25/2009
This is hands down the all-time Chocolate Ice Cream I have made. I added 2 whole eggs instead of the 3 egg yolks, mixing it in with the milk and cream before cooking, and didn't measure the chocolate fries, (I figured 2 easily total was enuff). Smooth and flossy, it was wonderful. Will make this again and again.
11/07/2010
This recipe is wonderful! I used nestle semi-sweet chocolate chips and they melted perfectly. I also froze the mix in the freezer and while stirring in every 30 minutes instead of using and water ice cream maker. The ice cream is very sweet and chocolatey. It gas smashing texture and past far better than whatever other water ice foam I've had! I highly recommend this to anyone wanting a keen tasting treat!!
08/18/2013
WOW! I am tempted to skip dinner and just dive in to this water ice foam. I just finished making it in my new ice cream maker and information technology is fabled! Be sure to use the best possible ingredients for the all-time product. I used Ghirardelli cocoa which is Dutch processed. I hadn't really planned alee and the just semisweet chocolate I had was Hershey's mini fries and I did use three ounces every bit recommended by Naples. I also used very good vanilla extract. I poured the mixture through a sieve earlier chilling. I didn't have whatsoever problem with getting it to freeze. I suspect that those who did made i of three mistakes: Be sure to cook your mixture enough. It should be thick like chocolate pudding while it's cooking; Be sure to cool your mixture thoroughly. I left a stainless soup spoon in which conducts the heat out and makes it chill faster; Finally, you do have to brand sure, if you lot use an ice cream maker with a frozen insert or basin, that your insert or basin is thoroughly frozen. I added miniature peanut butter cups cut in half at the stop for chocolate peanut butter cup ice cream. I can tell from simply tasting this as I put it into a container and into the freezer that this will be some of the all-time water ice cream I take always eaten (and, believe me, I have eaten more than my share of ice cream!). My waistline will suffer only my taste buds thank you WendyWR!
06/21/2008
Perfect chocolate water ice cream! Only came dwelling house from an ice cream party and this was just succulent! I used iii oz of Scharffen Berger extra dark chocolate. I started grating information technology but that took besides long to do so I put information technology in my Cuisanart and got it every bit fine as I could, I added it to the custard over a very low heat and continued to stir until it was completely melted. This eliminated the tiny pieces of chocolate some reviewers didn't like. Of grade if you want pieces of chocolate just follow the orininal recipe. I also refrigerated the mixture overnight before putting into the ice foam maker.If you similar soft serve water ice cream yous tin eat it immediately from your ice cream maker. I froze mine in a stainless steel container and then we could make squeamish scoops for our sundaes. It was realllllly proficient!
10/10/2011
Information technology does have longer to course.
05/07/2009
LOVED this water ice cream! Information technology firmed upwards wonderfully, which rarely seems to happen with home made ice cream. I threw in some mini marshmallows and chopped nuts and had a bully rocky road. I'thou going to pour my next batch into a gram cracker chaff, and make an ice cream pie. This recipe is a keeper!
12/21/2010
I added some extra chocololate, and it tasted very skilful, only would not freeze in the water ice foam maker. I'thou going to find another recipe that works.
01/27/2013
Outstanding recipe. Made this twice this week, in one case with heavy cream and in one case with half and one-half. No problems at all with this freezing up even with my rinky-dink little ice cream maker. I added an actress ounce of dark chocolate and extra tablespoon of cocoa to each batch. I did put this through a sieve as recommended by others and also took some other's suggestion to cool it in a pan of ice water for a few minutes rather than arctic for 2 hours. This is now my go to recipe for chocolate ice foam. I did utilise shaved ghiradelli bittersweet chocolate for the second batch...yum!
02/17/2014
Fabled! This was my showtime time making ice cream e'er in my life, and it came out wonderful. After reading some of the reviews I added an additional ounce of nighttime chocolate, and poured the chocolate mixture through a strainer earlier chilling information technology...was glad that I did, because I could run across where I strained out some petty bits of egg that I had not properly tempered...other than that, followed the recipe exactly and information technology was And then good. A keeper!
04/04/2009
I misread the quantity of chocolate, instead of ii oz, I mixed in 2 cups! I added about one/3 of peanut butter forth with the chocolate. I put the mixture into my water ice foam maker bowl which I frozed for 2 days prior, and then put in the refridgerator for less than an hr. Took it out and pour in heavy cream and vanilla extract. I also added 1/4 tsp of almond extract but because I beloved almond mix in with everything dessert. Then I allow my machine do the mixing for 15 mins. It was less than 3 hrs in the freezer before my husband cannot resist any longer, took it out and start eating. It was frozen well, merely like the ones you go at Ben and Jerry'south. YUM! v STARS RECIPE!
08/12/2012
I just made this today and information technology's fantastic! It'due south definitely the best bootleg ice cream that I've fabricated. In fact, we're supposed to serve it tonight for dessert with friends and my husband wants me to keep it all for us. I'chiliad making redundancy brownies to serve to our guests now. :-) I followed the directions exactly except that rather than refrigerating for 2 hours, I put in the freezer for virtually an hr considering I was short on time. I used plainly sometime, Nestle mini chocolate fries because that's what I had on hand and it turned out bully. I tin can't expect to try over again with ameliorate quality dark chocolate.
09/13/2010
Very chocolatey indeed! I volition still search for a better chocolate water ice foam recipe though. If I take no luck than this will exist ane to autumn back on.
08/31/2006
I similar rich chocolate ice cream and found this to be a medium chocolate in taste. I also establish the ice foam mix sparse and hard to freeze.
02/18/2012
This is the best ice cream E'er! I volition never apply another chocolate ice cream recipe. I fabricated this for some friends and they couldn't quit raving over it. Follow the instructions exactly and y'all will have a perfect, velvety smoothen and rich ice cream!
02/23/2010
Great flavor and neat consistency. I did take some issues with the ice foam being kind of gritty but that was an fault on my part. I had a hard time melting my chocolate evenly and so there were a lot of tiny chunks of chocolate that made it gritty. Next time I'thou going to cook the chocolate separately and then add it to the cream.
04/03/2010
I just made this and it is Peachy! I inverse information technology up to be healthier and will share for those who are curious...as I always am;) I used NutraSweet (no saccharide) 1/2 & i/two (no milk or cream) and intense nighttime chocolate instead of semisweet. Super super chocolatey and creamy as well. I don't know how it would be, as far equally consistency, if frozen for a long menstruum of time, as it volition not last that long, but it seems like it would freeze likewise solid, probably because of the one/2 & 1/ii...so if you are to try this I would effort adding the fleck of booze at the end to keep it scoopable. Hope this helps someone:)
02/01/2011
I am not a mega chocolate lover and thought the boosted semi-sweet chocolate might exist a scrap much and then i left it out. Loved the result.
09/09/2011
Amazing! The just change I made was to increment the cocoa to ane/3 loving cup because I didn't have any semisweet chocolate to melt into it. (It was really prissy to be able to skip that step, besides.) The flavor was fantastic and the ice cream ended upwards firm, smooth, creamy and rich. I've fabricated a lot of homemade water ice foam lately, simply this was my kickoff time trying a custard style. I volition definitely be trying this type for other flavors and will be using this recipe a lot!
10/29/2011
I had simply Hershey's Special Dark cocoa powder, so I added some espresso powder too. The best water ice foam I've ever tasted. My family loved it too! Thanks then much!!!
05/23/2009
splendid recipe. this was just divine. very smooth and froze very well. this is a sweetness ice cream. for those with a smaller sweet tooth, you could easily use 1/2 the sugar and information technology would still be tasty. from now on, this will become our standard chocolate ice cream recipe. cheers for sharing!
08/17/2017
I have no idea why someone would say this didn't plough out anything less than spectacular! Maybe they messed up on the directions, because I fabricated this, and my daughter says this the all-time ice cream she'southward always had in her life! I have to say, it was pretty divine! I used all organic ingredients, and it was the flop!!
06/23/2007
We substituted evaporated skim milk for the heavy cream and used crated baking chocolate and it came out WONDERFUL!
08/01/2009
So Adept! This was my offset fourth dimension making ice cream (as an adult, every bit a child I ever helped my mom used to make it with a manus crank machine and chipped water ice) so I wasn't sure what to expect. I've made custard earlier though so I had that office knocked. This turned out excellent for me. I used skim milk and just 1 cup of cream as that'due south all I had in the fridge. I also used 70% dark chocolate. I bet the quality of chocolate you use makes all the deviation hither. If you use cheap, it'll taste cheap. It still came out incredibly smooth and fudgy even with the skim milk, and then I'll do information technology that way every time (and there Volition exist others) I make this to shave off a few calories. Hands down ameliorate than any ice cream you can get at the store. I besides baked a few double chocolate cookies, crumbled them and popped them into my kitchen aid nigh 15 minutes into the churning. Absolute bliss - I'll never buy chocolate ice foam again.
05/29/2009
INCREDIBLE!!! I used 1/two and i/2 rather than milk.... evidently 'ol Hershey'southward cocoa powder and Baker's chocolate. Very good, very rich! But what I was looking for. Not a single bit grainy. Froze just fine. I will effort with more expensive chocolates just to play, merely, WOW! Don't exist fooled by negative reviews.
02/12/2012
Nosotros've made several chocolate water ice cream recipes and this is the best!
03/12/2011
Nosotros loved this ice cream! I cut the saccharide to ane/two cup and that was sweet enough for the states.
02/16/2015
it tasted skillful, only it never became ice cream. We gave up and just had milkshakes.
eleven/02/2010
very rich! Also very sweet - cutting sugar in half.
10/xx/2008
the adults AND kids idea this was fashion besides sweet. i didn't even add a total 3/4 cup of carbohydrate! maybe i'll endeavour the recipe again using a scant ane/2 cup.
06/fourteen/2010
This was my start fourth dimension making water ice cream. I borrowed my neighbors water ice cream maker and I will say that this tasted wonderful. Mine concluded up more similar soft serve but thats probably due to my lack of experience. I topped it off with sprinkles and 'Chocolate Syrup' from this site.
04/22/2015
The BEST chocolate ice foam recipe I have e'er made. Polish, velvety texture. I pour it through a sieve prior to refrigeration, so there aren't any lumps. The people who accept had trouble with this not freezing, may take skipped the refrigeration pace? I make this every week and have never had that effect.
08/02/2009
Wonderful as is -- incredibly rich and soft, and stays well in the freezer for several days without developing a chalky texture. Tin can't wait to brand it again!
02/23/2013
This was very yummy, rich and creamy. I would not change a thing. I had no trouble getting information technology to freeze equally others accept commented on. Perhaps it'south because I put the chocolate mixture in the freezer for about two-1/2 hours to go it really cold before mixing with the heavy cream. It was not frozen simply just really cold before I put in my ice foam maker. My husband said it was "fantabulous". Nosotros ate information technology with toasted slivered almonds and a touch on of whipped cream. Yum.
02/19/2010
This actually is the all-time custard style chocolate water ice cream I have fabricated notwithstanding. Froze in my ice cream maker within 25 minutes equally usual and when put in the freezer for a couple more hours had a perfect consistency. I loved that it did not overfreeze in the freezer. Follow the directions step by step peculiarly cooling the bowls and making sure your water ice cream bowl is very frozen prior to making. I do recommend using sea salt instead of table salt and 60 percent cocoa instead of semi sweet chocolate. Using good quality chocolate makes a huge difference in the flavor.
06/14/2010
This was my first time making water ice cream. I borrowed my neighbors ice cream maker and I will say that this tasted wonderful. Mine ended upwardly more like soft serve only thats probably due to my lack of feel. I topped it off with sprinkles and 'Chocolate Syrup' from this site.
04/06/2012
I love this recipe! When followed completely through, information technology yields a rich chocolate flavor and ultra creamy. The consistency prior to placing in the freezer is like a very thick shake. What an excellent ice cream!
05/10/2015
Love this ice cream! Very chocolatey, shine texture, and freezes very well. Stays creamy and smooth even after being in the freezer several days (different lots of other homemade ice creams). I followed the recipe exactly, which I rarely do. Wouldn't alter a matter!
05/23/2017
I've been using this recipe for nearly three years now and beloved it. I double it each fourth dimension. I've never had any problems with it till yesterday and thought I'd post almost information technology. In some reviews people mention graininess or flecks of chocolate. I've never experienced this till yesterday. If you exercise non follow the instructions EXACTLY this will likely happen to you. I heated the sugar/milk/salt/cocoa pulverisation too long. There was no scorching but I did accept a tiny bit of egg melt and it had to be strained. The other thing I did wrong was add the chocolate earlier the mixture was thickened. The result was chocolate specks throughout the water ice cream. The specks were consistent so I called the ice cream Double Chocolate Water ice Cream and got rave reviews. Our guests couldn't believe how the chocolate specks were then evenly distributed throughout the ice foam and they loved the sense of taste. I made the recipe again today following the instructions EXACTLY. It turned out how it was supposed to be: rich, smooth, creamy with no specks of chocolate. This recipe reminds me of Talenti Milk Chocolate ice foam. It's actually that skillful.
07/18/2012
Very tasty, only I establish information technology waaaaay too sweet. I'll endeavor information technology with less sugar next fourth dimension.
09/25/2011
I will never buy store bought ice foam again! I added toasted almonds for a kick and all I can say is OMG! To Die For!
04/07/2008
This ice cream is delicious! I hold with some other reviewers that it isn't very chocolaty, just I like that the chocolate flavor isn't overpowering. The best role about information technology is the texture, which is probably the all-time of any homemade ice cream I've personally tried. It's likewise the perfect base of operations for calculation your favorite topping, and it'south quick & like shooting fish in a barrel to make. This is now my favorite ice cream recipe.
ten/03/2010
This icecream is fantastic. Very creamy and chocolatey. The whole family loved it.
08/16/2010
Amazing water ice cream. Followed the recipe exactly and it turned out great. Had no problem w/ it freezing. I always chill over nighttime before I put information technology in the machine. Ordinarily only takes 20-thirty min. to become ice cream.
03/02/2012
If you lot follow the directions properly you lot volition have no problem getting this to exist a fantastic dessert!!! Mine even hardened around the edges of my ice cream maker. So follow ALL directions!!!! Enjoy.
06/23/2011
Crawly recipe!! Very good, I had no problem with it freezing to soft serve in my machine. Information technology is now in the freezer "ripening". Tomorrow it volition exist firm similar store bought ice cream. Anytime I've always fabricated water ice cream, that is the necessary steps to get it just right, then not sure what people are having problems with or they don't know about the "ripening" stride. The merely change I made was that instead of using 2 cups of heavy foam (I merely couldn't fathom all that fat), I used 1 cup cream and one loving cup milk, on top of the initial cup of milk. I sneaked a few bites before putting it in the freezer and it was Astonishing!!! I don't know how I'll wait. I as well did like a few other people and I strained it afterward melting in the chocolate.
02/07/2015
Where is the x star box! I now use this as a base for all my ice cream. I did start out making the chocolate, and then I made it without the chocolate ingredients. And I also made STRAWBERRY and OREO COOKIE ice cream! I think the strawberry turned out the best, next to the plain vanilla. I used frozen strawberries; thru them in a bowl to thaw with 1/four cup sugar; cut the sugar downwardly to ane/2 loving cup to the milk. One time the strawberries were thawed, I put them in my "bullet" to puree before adding to the cream mixture. I will never be buying store bought ice cream again. And aye, take your time making the custard - you won't be sorry.
05/07/2012
I just fabricated this recipe, I actually took a shortcut with the cooling, and froze for 45 minutes, put in the cheapest 2 quart Wal-Mart special ice cream freezer for 35 minutes. My family commented that the flavor was ameliorate than the local custard (Sheridan'southward) shop'southward chocolate custard. Nosotros wiped it out in less than x minutes. Maybe would be better if we fabricated 4X the recipe in a good gallon sized freezer and froze it harder. EXCELLENT already have a 2d batch in the refrigerator for tomorrow.
10/28/2006
Very adept recipe. I added 1/2 cup of cream and 1/2 cup of ane% milk because that was all I had. I have made it 3 times since. It is e'er good and rich.
03/11/2010
Very proficient ice cream. I like that the egg get's cooked, and I love the chocolate. I didn't really similar the grainness that came from the chocolate that was melted into it, just it was withal proficient, perfect for any chocolate lover.
06/04/2017
Followed the recipe exactly. The Bakers Semi-Sweet Chocolate that I used left a slight grainy texture. I had read in the reviews earlier I made it that someone else had the same issue and then I ran information technology through a sieve. Next fourth dimension I'll strain information technology through cheesecloth. Even though it had that slight grainy texture, every ounce of it was consumed. I had no problem getting it to freeze in my Cuisinart ice foam maker. Equally with whatsoever ice cream recipe, the mixture must be very cold earlier you lot put it in the machine.
04/23/2012
First-class recipe. I substituted heavy cream for nonfat raspberry yogurt and I substituted the unsweetened chocolate with some chocolate easter bunny I had lying around. Information technology is thick and creamy. Add together some frozen raspberries for an extra kick of flavour!
07/xiii/2009
I'thousand not sure if I did something wrong merely my machine ran for over an hour and the 'ice cream' would not get any harder than a VERY soft, soft serve. In fact it looks and tastes exactly like a Wendy's Frosty. Not that there's annihilation wrong with Wendy'southward frosty, only it'due south non at all what I expected.
09/13/2011
Wow, this ice cream is the best chocolate ice cream I've ever made. Volition go along making it this way from at present on. We also had the problem with the chunks- I think some of my eggs did curdle as hard as I tried to not allow it happen. Simple solution was to use a colander and strain them out, and viola! Delicious, velvety, chocolate ice cream. Adjacent time, I'll be doubling it because it didn't last long....
07/31/2010
I used 2 cups of 2% milk and i cup of whipping cream, because that's what I had at the house. The chopped up chocolate left specks of in the ice foam, which I don't listen at all - tastes like bits of brownies to me. My young man doesn't similar the texture (although he loves the taste) and then side by side time I'll attempt melting it in a double boiler beginning. Oh and don't worry if you don't have whatever fancy chocolate - I used evidently sometime Baker'due south and Nestle cocoa powder and I all the same really dear this.
04/15/2007
Wondeful ice cream. I used Hershey'due south Dark Chocolate Cocoa which gave it a deep chocolate flavor. However, when I added the common cold cream to the egg mixture, the melted chocolate shattered into tiny flecks. It didn't affect the flavor of the water ice foam, but fabricated it a little grainy.
06/09/2013
Second time making this and it was fifty-fifty improve this time. I subbed calorie-free cream for the milk and heavy cream, increased cocoa to 1/four loving cup, increased chocolate to iii oz, and added 2T rum. The result was a very rich and chocolatey ice cream. On a side note, the mix was very thick after sitting in the refrigerator overnight, virtually like pudding. Even so, it froze in my ice cream maker with no trouble at all.
How To Set Up Kitchenaid Ice Cream Maker,
Source: https://www.allrecipes.com/recipe/56803/very-chocolate-ice-cream/
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