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Double Decadence Dark Chocolate Ice Cream

 
One serving costs about $2.27

$2.27 per serving

1 people like this recipe

1 likes

This recipe is ready in 160 minutes

Ready in 2 hours and 40 minutes

10 summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:36%

Spoonacular Score: 36%

 

Double Decadence Dark Chocolate Ice Cream is a gluten free and vegetarian dessert. One serving contains 554 calories, 8g of protein, and 48g of fat. This recipe serves 10 and costs $2.27 per serving. 1 person has made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up whipping cream, sugar, roasted hazelnuts, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so awesome. Try Double Peanut Butter Ice Cream, Chocolate Decadence Ice Cream Pie, and Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar for similar recipes.

Ingredients

Servings:
8 oz
8 oz sour crème fraîche
sour crème fraîche
8 oz
8 oz dark chocolate
dark chocolate
2 Tbsps
2 Tbsps dutch process cocoa
dutch process cocoa
9
9  egg yolks
egg yolks
1 cup
1 cup hazelnuts
hazelnuts
0.5 cups
0.5 cups sugar
sugar
1 tsp
1 tsp vanilla bean
vanilla bean
2.5 cups
2.5 cups whipping cream
whipping cream
2 Tbsps
2 Tbsps frangelico
frangelico
8 oz sour crème fraîche
8 oz
sour crème fraîche
8 oz dark chocolate
8 oz
dark chocolate
2 Tbsps dutch process cocoa
2 Tbsps
dutch process cocoa
9  egg yolks
9
egg yolks
1 cup hazelnuts
1 cup
hazelnuts
0.5 cups sugar
0.5 cups
sugar
1 tsp vanilla bean
1 tsp
vanilla bean
2.5 cups whipping cream
2.5 cups
whipping cream
2 Tbsps frangelico
2 Tbsps
frangelico

Equipment

ice cream machine
ice cream machine
sauce pan
sauce pan
whisk
whisk
bowl
bowl
ice cream machine
ice cream machine
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
  2. Remove bowl from heat and continue whisking until cooled (2-3 minutes). Add chocolate and cocoa and mix to combine.
  3. In another bowl whisk together cream and crme frache until blended. Add to the chocolate mixture. Pour into a container, cover and refrigerate at least 2 hours or overnight.
  4. Freeze mixture in an ice cream maker for approximately 20 minutes, it will still be quite soft. Add the chopped hazelnuts right at the end, just until mixed through. Then transfer to an airtight container and put in the freezer to firm up.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.27
Ingredient
8 ounces sour crème fraîche
8 ounces dark chocolate
2 tablespoons dutch process cocoa
9 egg yolks
1 cup hazelnuts
½ cups sugar
1 teaspoon vanilla bean
2.5 cups whipping cream
Price
$4.05
$6.32
$0.29
$2.16
$1.46
$0.14
$5.02
$3.23
$22.66

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
554 Calories
8g Protein
47g Total Fat
26g Carbs
6% Health Score
Limit These
Calories
554
28%

Fat
47g
74%

  Saturated Fat
24g
150%

Carbohydrates
26g
9%

  Sugar
16g
19%

Cholesterol
269mg
90%

Sodium
53mg
2%

Caffeine
20mg
7%

Get Enough Of These
Protein
8g
16%

Manganese
1mg
62%

Copper
0.67mg
33%

Vitamin A
1260IU
25%

Phosphorus
238mg
24%

Iron
3mg
22%

Magnesium
83mg
21%

Vitamin E
3mg
21%

Selenium
11µg
17%

Fiber
3g
16%

Vitamin B2
0.23mg
13%

Calcium
116mg
12%

Zinc
1mg
11%

Folate
41µg
10%

Potassium
353mg
10%

Vitamin D
1µg
9%

Vitamin B5
0.92mg
9%

Vitamin B12
0.55µg
9%

Vitamin B1
0.14mg
9%

Vitamin B6
0.16mg
8%

Vitamin K
5µg
6%

Vitamin B3
0.53mg
3%

Vitamin C
1mg
2%

covered percent of daily need

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