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Ice Cream with Amaretto and Chocolate Abstracts Recipe

Ice Cream with Amaretto and Chocolate Abstracts Recipe


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The chocolate “abstracts” in this dish look very impressive, but they are easy things to make — just the thing to dress up a scoop of ice cream for a party-perfect dessert.

After you melt the chocolate, let it cool a little before making the abstracts. A plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.

Ingredients

  • 4 ounces semisweet or dark chocolate chips
  • 2 pints vanilla or coffee ice cream
  • ¼ cup Amaretto (or your favorite liqueur or fruit syrup)

Directions

Line a baking sheet that will fit in your freezer with parchment or wax paper. Place the chocolate chips in a microwave-safe container and microwave on medium for 20 seconds. Stir and return to microwave for another 10 seconds. Chocolate burns easily, so check and stir every 10 seconds until fully melted.

Pour the melted chocolate into a squeeze bottle. Squeeze the chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment.

Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.

When you are ready to serve dessert, scoop the ice cream into a bowl. Top with one of the chocolate decorations. Serve immediately, splashing Amaretto over the ice cream at the table.


This is some of the BEST ice cream I&rsquove ever made! EVER! I absolutely love this Amaretto Ice Cream with chocolate fudge swirls, mini chocolate chips and Amaretto pecans and I am so stoked that I actually still have some in my freezer! And what&rsquos even better is that it&rsquos real ice cream! Made with sugar, cream, milk, and Amaretto Liqueur.

I have to let you in on a little personal opinion of mine &ndash there is no such thing as &ldquolite&rdquo or &ldquoskinny&rdquo or &ldquofat-free&rdquo ice cream. Ice CREAM is all about the cream, the heavy cream! It&rsquos supposed to have at least 10% milk-fat. If it doesn&rsquot have milk-fat, it&rsquos NOT ice cream!

Do yourself a favor and skip any and all of the diet ice creams.

I am also not a big fan of no-churn ice creams. Sorry, but I am not a fan of the texture of it. I much prefer the mouth-feel of real churned ice cream.

Just do yourself a favor and get an ice cream maker. You&rsquoll thank me for it in the long run!

I have this KitchenAid Ice Cream Maker Attachment that I love! Yes, it takes up space in the freezer and you need to remember to pre-freeze it in advance, but for the price, I think it&rsquos great.

Now, you get a Cuisinart 2-Quart Automatic Ice Cream Maker but it takes up space, and you still need to pre-freeze the metal bucket, and I don&rsquot think that they make as much ice cream as the KA one.

However, if you&rsquore a serious about your ice cream, you can always go big and get a compressor style maker like this Breville Smart Scoop Ice Cream Maker or this Whynter Ice Cream Maker. I&rsquod love to have one of these!

Make this great ice cream in your ice cream maker and send me a thank you card!


Step 1

Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan.

Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes.

Remove from heat and, using a blender or immersion blender, puree the mixture until smooth.

Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream.

Chill until completely cold.

When ready to churn, stir in amaretto.

Freeze in an ice cream maker according to manufacturer’s directions.

When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips.


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Delicious!! I took into account some of the tips from other cooks and cooked out the alcohol in the amaretto first. I used 3/4cup and reduced it by about half and then left it aside until after the mixture was mostly complete. Also making sure to spoon small amounts of the heated up milk/cream mixture will ensure that your ice cream doesn't taste like eggs. I managed to do this right the first time!!

I had to tweak the recipe a bit, but it was completely worth it! I like to drink alcohol, but I don't like to taste it in my foods. I bake with amaretto all the time, but I always cook the alcohol out first. I recommend using 3/4 cup amaretto and boiling it in a saucepan until it is reduced to about half and you can no longer smell the alcohol. This also intensifies the flavor. Go ahead and add amaretto, corn syrup, and sugar to the milk and cream mixture and heat all together. I also add 1 tbl. almond extract just to kick up the almond flavor a bit. I use a ladle to slowly whisk and pour a bit of the hot milk mixture into the egg yolks. Two ladles is about all it takes. If you don't do this slowly enough, you'll end up with egg-flavored amaretto ice cream. It also has to very slowly be poured and whisked back in to the milk mixture. Tempering the eggs is the MOST important step in making ice cream. Follow the rest of the directions and it'll come out great! Very creamy and a nice amaretto flavor.

Excellent. Ignore the reviews below that clearly have never made ice cream before. This is a standard "French" style custard base, and therefore the number of eggs is correct. Also, don't use more alcohol than recommended, as alcohol will prevent the mixture from freezing (which is why your vodka doesn't freeze when stored in the freezer!). I thought the flavor was just fine it shouldn't taste like you've just taken a shot, anyway. Also, if you don't use the toasted almonds, you're going to be really missing out on the flavor. This is yet another recipe where the reviews are basically "I hated it, but I didn't use this, this, or this," which baffles me, as this is chemistry. Of course, if you don't do something as the recipe says, you won't get the same results. But enough soap-boxing. enjoy the ice cream! Life is too short.

Tasted too much like egg and not enough like amaretto. Not sure if we overcooked the custard part causing the egg taste to be too strong but this receipe appears to use more egg yolks than others.

Decent but not enough Amaretto taste. I used 5 tbs but still didn't feel it was enough.

I don't know if I did something wrong, but I found that the main flavour in this was egg. When my husband tried it, he said that it reminded him of French toast. It wasn't horrible, but I have no desire to make it again.

Great flavor. If I had to change anything, Iɽ switch the ratios to 2 cups milk and 1 cup of cream.

Easy to make, and easier to eat! You definitely have to like Amaretto, however, cause it's strong.

This was really tasty and delicious. I left out the nuts and added an extra bit of Amaretto. Don't be dismayed if it doesn't thicken too well in the ice cream maker. Mine stayed pretty loose despite churning for quite some time. After I put it in the freezer overnight it firmed up very nicely and had a smooth texture.

This wasn't bad, but I wasn't bowled over by it. Everyone thought it was butter pecan ice cream! I followed the recipe exactly as stated, and added a touch more Amaretto. Creamy and nutty, perfect for Amaretto lovers.

Very tasty. Add a little more Amaretto if you want it to be real Amaretto-y.


Stracciatella ice cream

If there’s one dish that signifies summer, it’s probably ice cream. Be it a simple bowlful or carefully balanced scoops piled high in a sugar cone, this is the stuff of bright colors and vivid flavors, perhaps a little messy but always fun. It’s an easy antidote to the heat that takes us straight back to childhood.

And though there are plenty of great ice creams to be found around town at specialty shops and restaurants, sometimes nothing beats a batch of homemade. Many classic recipes start with a custard base and require the use of an ice cream machine or some sort of churner.

A few weeks ago, one of my nieces texted me from Sacramento, curious about an ice cream recipe using just a handful of ingredients and no special equipment. Google “low maintenance ice cream” and you’ll turn up millions of recipes. No rock salt. No ice. No valuable counter or cabinet space given to equipment that might be used only a few times a year.

No-churn ice creams are actually pretty simple to make, and most recipes pull from a couple of basic methods. One of the most common methods out there involves whipped cream: you just fold flavorings into the cream and freeze. There are also recipes for something similar to granita, where an ice cream base is stirred as it freezes, slowly forming a frozen dessert.

For the whipped cream method, many recipes call for whipping a can of condensed milk in with the cream to sweeten it. Beaten together, the cream and milk have a velvety consistency, whipped to incorporate just enough air for an almost marshmallow-like texture. As for flavorings, you can add instant coffee or pureed fruit, nuts or spices, vanilla seeds or bits of crunchy toffee or chocolate chips.

For a simple stracciatella — an Italian dessert similar to chocolate chip ice cream — freeze the mixture until it’s almost hardened, then drizzle melted chocolate over it. The chocolate hardens almost instantly, forming shards that break as the mixture is stirred. A little liquor will soften your frozen creation while adding flavor, preventing it from freezing too hard. This is your canvas.

Another easy method is freezing chopped fruit and then just blending it in a food processor or blender. And with all the summer produce available right now, the choices are almost endless — stone fruit, berries, melons, you name it.

Recently, I got a flat of O’Henry peaches at the farmers market. Back at home, I froze the chopped fruit with a little sugar and pureed it the fruit in a food processor. I tossed the fruit with a touch of almond extract — it helps to round out the complexity of the stone fruit — in a food processor and pureed until the fruit was broken down and slushy. At this point, you could fold the fruit with whipped cream, mascarpone or even crème fraiche. Or try adding a little Greek yogurt — the lower water content gives the yogurt a rich creaminess that works well in frozen desserts — and it’s not quite so heavy.

For a dairy-free version of your frozen dessert, use bananas as a base. Like avocados, bananas have been used in both health-conscious and vegan circles for the creamy, custard-like texture they impart to smoothies, frozen desserts and other dishes.

Bananas pair well with many flavorings, and there are a number of banana-based ice cream recipes including chocolate, peanut butter, another fruit, even pretzels. (Depending on the flavor pairing, you might not even taste the banana in the finished dish.)

For a decidedly adult take on the dessert, pair the bananas with ground pecans, raw sugar, a little cinnamon — and some rum. You could serve it in bowls studded with bananas and flambeed, as a rum float, or in scoops piled high on a cone. Messy and fun. Just as summer should be.


No Machine? You Can Make Cherry Amaretto Ice Cream Without One

You can make this Cherry Amaretto Ice Cream easily without a machine, too. However, you will have to wait just a bit longer to enjoy it while your freezer does its job. Just make the recipe and pour it into a freezer-safe container. Put it into the freezer, and every couple of hours, go give it a good stir. Eventually, you'll get your ice cream. But it's ok, the wait is worth it!

Lastly, if you're like me, and you love frozen dessert treats, you may want to check out: Mango Coconut Ice Cream, (a non-dairy option), or Pistachio Mint Frozen Yogurt or Apricot Mascarpone Ice Cream


Cherry Amaretto Chocolate Chip Ice Cream

I’m officially crazy for cherries. After picking up three pounds at Trader Joe’s recently, I’ve found so many recipes to use them in. This was my first time working with fresh cherries, and I had no idea what a mess I would make while pitting them. With results as delicious as this, I’d say my stained fingers and counter were well worth it. I’ve read that straws work for pitting cherries, but I didn’t want to take any chances and picked up a cherry pitter instead. It reduced the mess some and was very effective.

The first recipe I had in mind before I even bought these cherries was ice cream, specifically something similar to Ben & Jerry’s Cherry Garcia. That is, hands down, one of my favorite ice cream flavors, and I knew I had to recreate it. This ice cream is another simple one, no eggs needed. The milk and cream are first infused with the cherries, then the whole mixture is blended, turning the ice cream a beautiful pink color. Additional cherries are added for texture and flavor, and the whole thing is finished with chocolate chips. The amaretto adds a delicate almond flavor and also prevents the ice cream from freezing too hard, which is especially useful when the ice cream is made without eggs. It’s been forever since I’ve had Cherry Garcia, but I think this recipe comes pretty close.

1½ cups pitted and halved fresh cherries

2 tablespoons amaretto liqueur

⅓ cup pitted and chopped fresh cherries

⅓ cup dark chocolate chips or chunks

Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold.

When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer’s directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.


3-Ingredient Ice Cream (with Endless Variations)

If &ldquo3-ingredient ice cream&rdquo sounds too good to be true, we promise it&rsquos not. You don&rsquot even need an ice-cream maker to whip this one up (heh heh). And once you have the basic recipe down, you can riff in about one million ways&hellipbut who&rsquos counting?

At its core, this no-churn wonder requires just heavy cream and sweetened condensed milk. Vanilla extract is added for a classic flavoring, but like we said, the world is your oyster and you could swap that for ¼ teaspoon almond or mint extract instead. (Just a couple ideas.)

We took the rainbow sprinkle route, but crushed candy bars or chocolate chips would also be welcome here&mdashin fact, associate food editor Taryn Pire is partial to cookies and cream. A swirl of caramel or fruit jam? You bet. Cookie dough? OK, twist our arm.

2½ cups (567g) cold heavy cream

One 14-ounce can (397g) sweetened condensed milk

1 teaspoon pure vanilla extract

Sprinkles, crushed cookies, chocolate chips or other mix-ins (optional)

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to medium peaks. With the machine still running, add the sweetened condensed milk in a slow, steady stream and whip until it&rsquos incorporated. Add the vanilla extract and whip to combine.

2. Use a silicone spatula to gently fold any mix-ins into the mixture, taking care not to deflate it. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter &ldquoJ&rdquo. Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.)

3. Pour the mixture into a 9-inch-by-5-inch loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight. For best results, take the ice cream out of the freezer a few minutes before you want to scoop it.


Amaretto Ice Cream

Christmas has come and gone. The New Year is upon us and I figured some boozy recipes would be fitting.

This Amaretto ice cream recipe was supposed to be one of the first batches of ice cream made in my ice cream machine. However, with no real reason to pop into the liquor store, I found myself pushing this ice cream aside time and time again until finally I said “no more! Dan deserves his Amaretto ice cream!” And honestly, my regret was waiting so long to create this recipe! It is so delicious! Soft, flavourful, and not overly sweet. Dan says some toasted nuts would finish off this ice cream and make it perfect. I suggested almonds, but he thinks walnuts. I will leave that up to my readers to decide.

When it comes to alcohol in your ice cream, you really want to be careful about how much you add. It has nothing to do with getting “drunk” (I use quotation marks because most recipes you cook the alcohol out,) but more with the impeding of the ice cream from freezing properly. Too much alcohol and you will find your ice cream lacks binding. What I did was add 1 tbsp. of Amaretto to the mixture that was cooking on the stove. When it came time to place the mixture into the machine, I waited until the ice cream was almost mixed completely before adding in 1 more tablespoon of Amaretto. I know two tablespoons of booze sounds like very little, but the Amaretto flavour really shines here. You may get away with adding one more tablespoon, but I would resist going any further than that unless you want soft serve ice cream!

I finally got an ice cream scoop (perfect stocking stuffer!) so my ice cream photography should pick up. I will admit, ice cream is usually seldom seen during the winter months, but we all know alcohol warms us up, right? I will just roll with that idea.

I love the yellow colour the ice cream takes on from the egg yolks and liquor. A very simple ice cream recipe that will knock your socks off! This amaretto ice cream only requires a very small amount of Amaretto, so you don’t have to worry about spending a fortune. Making a special trip to the liquor store seems like an inconvenience, but for this outstanding ice cream, I would do it any day!


Banana and chocolate ice cream recipe

This is an easy dessert that is healthy and delicious, and a great way to use up any overripe bananas in your fruit bowl. The only downside? You have to eat it quick before it melts! You can mix it up and use your favourite fruits and toppings.

Ingredients

  • 3 frozen bananas
  • 3 tbsp cocoa powder
  • 1 tbsp chocolate almond milk
  • 3 frozen bananas
  • 3 tbsp cocoa powder
  • 1 tbsp chocolate almond milk
  • 3 frozen bananas
  • 3 tbsp cocoa powder
  • 1 tbsp chocolate almond milk
  • 1 handful finely diced mango
  • 1 handful dark chocolate cacao nibs
  • 1 Oreo™ thin
  • 1 handful finely diced mango
  • 1 handful dark chocolate cacao nibs
  • 1 Oreo™ thin
  • 1 handful finely diced mango
  • 1 handful dark chocolate cacao nibs
  • 1 Oreo™ thin

Details

  • Cuisine: British
  • Recipe Type: Banana
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 0 mins
  • Serves: 1

Step-by-step

  1. Place the frozen bananas, cocoa powder and chocolate almond milk in a blender. Blend until smooth.
  2. Transfer to a bowl and garnish with mango, cacao nibs and the Oreo&trade thin. Serve immediately.

This recipe is from Asian Green by Ching-He Huang, published by Kyle Books, priced £20.00. Photography by Tamin Jones.

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Watch the video: How To Make French Toast with Amaretto. 12 Days of Recipes day 10 (May 2022).


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