How do you make chocolate ice cream without seizing?
Question by hamsterbabies: How do you make chocolate ice cream without seizing?
I’ve tried making chocolate sorbet and chocolate ice cream. Whenever I add the cream or milk to the chocolate, it seizes. So I stir and stir and stir for a very long time and it looks smooth with small chunks. But then I make the ice cream and it isn’t smooth at all. Please help. I’m trying to make it for a birthday party.
Best answer:
Answer by KC
It sounds like the problem may be in adding cold to hot or vice versa. They should be closer to the same tempertaure to blend better.
Although, I have found that homemade ice cream tends to freeze very hard and crystallize. For ice creams I use powdered pudding as a base for a nice smooth texture, and with sorbets I add pectin.
Good luck, making ice cream is pretty tricky.
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Categories: chocolate questions Tags: CHOCOLATE, cream, seizing, WITHOUT
How do you make chocolate candy without milk?
Question by Charlie: How do you make chocolate candy without milk?
My daughter and some of my relatives are allergic (not lactose intolerant but fully allergic) to milk. There are chocolate candies from specialty shops that don’t use milk in their chocolate but the cost an arm and a leg. I was hoping to make some “safe” chocolate candies for them for Christmas as they love chocolate but can’t eat anything with milk in it. I’d love to find a way to make candy bars, etc. WITHOUT the use of milk (soy, rice milk, margarine, etc would be okay). Thanks!
Best answer:
Answer by mellieh
Rocky Road Candy
INGREDIENTS (Nutrition)
* 1 cup semisweet chocolate chips
* 1 (1 ounce) square unsweetened baking chocolate
* 1 tablespoon butter
* 2 eggs
* 1 1/4 cups confectioners’ sugar
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 2 cups salted peanuts
* 2 cups miniature marshmallows
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DIRECTIONS
1. In a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until smooth. Remove from heat.
2. In a large bowl, beat eggs until foamy. Beat in sugar, salt and vanilla until smooth and thick. Beat in chocolate mixture. Fold in peanuts and marshmallows.
3. Drop by spoonfuls onto waxed paper lined trays. Chill in refrigerator 2 hours, until firm. Keep refrigerated until serving.
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Fudge Crackles
INGREDIENTS (Nutrition)
* 7 (1 ounce) squares semisweet chocolate
* 2 (1 ounce) squares unsweetened chocolate
* 3 tablespoons butter, softened
* 1 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips
* 1/2 cup chopped walnuts
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DIRECTIONS
1. Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
2. Mix together flour, baking powder and salt and set aside.
3. Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
4. Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
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Categories: chocolate questions, chocolate recipes Tags: Candy, CHOCOLATE, Milk, WITHOUT
