How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ny Times Ice Cream Flavors; Part 2 ?

You need 9 ingredients. The key ingredients include: CHOCOLATES AND CARAMELS, CHOCOLATE, In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup creme fraiche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill., CHOCOLATE HAZELNUT, and more.

Is Ny Times Ice Cream Flavors; Part 2 suitable as baking & desserts?

Yes, Ny Times Ice Cream Flavors; Part 2 falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Ny Times Ice Cream Flavors; Part 2 ?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Ny Times Ice Cream Flavors; Part 2 Recipe

Name: Ny Times Ice Cream Flavors; Part 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATES AND CARAMELS; CHOCOLATE; In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melte…; CHOCOLATE HAZELNUT; Make the base with 2 cups milk, 1 cup cream and 1/4 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.; SALTED CARAMEL; In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base …; BUTTERSCOTCH BOURBON; Make the salted caramel variation using 1/2 cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbo…

Ny Times Ice Cream Flavors; Part 2 – a delicious recipe with CARAMELS, CHOCOLATE, cream, CHOCOLATE HAZELNUT, base, SALTED. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

CHOCOLATES AND CARAMELS
CHOCOLATE
In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup creme fraiche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.
CHOCOLATE HAZELNUT
Make the base with 2 cups milk, 1 cup cream and 1/4 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.
SALTED CARAMEL
In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 1/2 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1/4 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
BUTTERSCOTCH BOURBON
Make the salted caramel variation using 1/2 cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt.

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Quick Info

Servings
4 servings
Category
Baking & Desserts

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Ny Times Ice Cream Flavors; Part 2

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