How to make a chocolate and vinilla soft serve ice cream on a waffle cone

This is a tutorial on how to make a chocolate and vinilla soft serve ice cream on a waflle cone. When we made the video we forgot to show you how to add the hook onto the charm but that is up to you, we just use a twisted wire.



http://www.youtube.com/watch?v=QJkAMUC_bA0&hl=en

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Ice Cream Series: Mint Chocolate Chip!

THE EXCITEMENT OVERWHELMS ME. =D Yayyy ice cream! BLOG! www.sassysunshinebeauty.com MYSPACE! http TWITTER! www.twitter.com SPECKTRA! www.specktra.net MAKEUP ALLEY! www.makeupalley.com E-MAIL! sassysunshine01@gmail.com Hope you enjoyed this and... Have a fabulous day! All music provided by: Talon and the Machine www.myspac.con/talonandthemachine I have authorization to use this material.



http://www.youtube.com/watch?v=Mwz7hse6eR0&hl=en

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Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

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Irresistible Chocolate and Ice Cream Tastes

If there is something that everybody loves it has to be chocolate and ice cream, a delight for all seasons, holidays or no holidays. It is a great gift to a loved one, whether in Christmas season or at the commemoration of Valentine. Chocolates and creams are a treat for the whole family and a wonderful package for the journey. What's more, you can even send it as a gift through making an order online and it will be delivered to your loved one.

Some chocolate best sellers worth checking out include Mango Mini Cup, Fleur de Sel Caramel, and Black Licorice among other great choices. With Fleur del Sel Caramel Choice Ice creams, you have chocolate and Cream in one, offering you a chance to enjoy a most irresistible product. It is blended into the Caramel Ice Creams with a great chocolate coating, perfected by caramel ribbons with accents from the exotic French sea salt.

This product, known as Haagen Dazs, is crisply enriched with salty nuances and creamy caramel to give you a combined salty and sweet taste. The interesting part is that Fleur de Sel or simply the 'salt flower' is one of those rare salts in the wide world, harvested carefully by hand on the Coast of Brittany in France.

Ever tried the Ciao Bella Mango Sorbet (Alphonso)? It is a realm of tropical goodness in your mouth, luxurious and magnanimously refreshing with a smooth quality about it. The Ciao Bella offers you the chance to treat your taste buds with a sensational fruity choice, elevating your senses all the way.

With chocolate, you are spoilt for choice. Some great tastes to check out include the Banana Ice cream in Fudge Chunks and Walnuts, Chocolate and Vanilla cream anointed with Chocolate Chip Gobs, Peanut butter cream cup, The New York Super ice creams chunks as well as Chocolate Fudge Brownie ice cream. They are great tastes that will make somebody feel appreciated at any time of the day and in any season of the year.

There are so many Chocolate tastes to checkout, with local or foreign blends, but all have one thing in common: Irresistible

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How to Make Peanut Butter Chocolate Smoothie

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I used peanut butter quite often in my smoothie making. While it may not be as flexible an ingredient compared to banana or vanilla, it adds richness to the smoothies. This article will give you a step by step recipe on making a tasty peanut butter chocolate smoothie.

For making this drink, below are the things and ingredients that you will need:

Blender or smoothie maker
Peanut butter, chocolate, vanilla ice cream
Step 1: Get a blender or smoothie maker. If you do not have it and want to purchase one, I recommend going for back-to-basics range of blenders as they are affordable, easy to use and a breeze to manage.

Step 2: Add in 5 spoons of peanut butter. Try to go for those chunky type as this will add a layer of texture to your drink. If you really like the taste, adding 1-2 extra spoonful is ok.

Step 3: Add in 2 scopes of vanilla ice cream. I used vanilla because it will not affect the taste of other ingredients. If you used stronger favors like strawberry or coffee, it intends to dilute the taste of the main ingredients and even overpower it.

Step 4: Add in a spoonful of chocolate sauce. This adds to the richness of the smoothie. Also, chocolate goes very well with peanut butter and will give you a fuller taste.

Step 5: Simply turn on the smoothie maker and blend until the mixture is silky smooth. Throw that into a glass and enjoy!

I have tried this recipe a couple of times and the responses were mostly great. If you like rich smoothies, why not try this simple and yet tasty recipe?

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Grown Up Chocolate Ice Cream

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When we think of ice cream we generally think of the children but, in truth, ice cream is just as much of a treat for the adults amongst us as it is for the children. It is one of my favorite desserts, especially when you add a 'grown up' twist to it!

Ingredients:-

4 oz plain unsweetened high quality or gourmet chocolate
12 fl ozs (1 ½ cups) double (heavy) cream
16 fl ozs (2 cups) evaporated milk
3 large eggs
10 ozs (1 ¼ cups) sugar
2 tablespoons flour
¼ teaspoon of salt
1 ½ teaspoons vanilla essence
1 teaspoon finely ground coffee beans
2 tablespoons Tia Maria or other (chocolate) liqueur of your choice

Sift the sugar, flour, coffee and salt into a bowl and stir until well combined. In a separate bowl, beat the eggs. If you want a more luxurious ice cream, use just the yolks and use two more egg yolks. Stir in the cream, the vanilla essence and the liqueur.

Using a double boiler if you have one, warm the chocolate over medium heat. If not, place one saucepan inside a larger one that has been filled with water. When the chocolate has just started to melt gently pour the evaporated milk into the pan. Continue to warm the mixture, stirring gently until it is smooth and well mixed. Do not be tempted to overbeat the mixture at any stage.

Slowly add the liquid ingredients from the bowl mixing well without beating. Carefully add all of the dry ingredients and whisk until the mixture is smooth and creamy. Remove from the heat and continue stirring gently until the mixture has come down to room temperature.

If you have an ice cream maker pour in the mixture and follow the instructions. If not place the mixture in your freezer and give it a good mix every half hour or so as ice crystals begin to form. Once the mixture is thoroughly chilled allow it to freeze for a couple of hours.

You can use a different recipe which doesn't require any cooking - although it is not as rich and luscious. However, you should be aware that this mixture uses raw eggs so is not suitable for pregnant and nursing mothers or anyone who is susceptible to stomach disorders or is unwell. Eggs which have been treated against salmonella can be used if they are available.

Ingredients:-

3 eggs
24 fl ozs (6 cups) good quality chocolate milk
2 cans of condensed milk
2 oz semi-sweet melted chocolate
8 ozs (1 cup) sugar
1 ½ teaspoons vanilla essence
1 teaspoon finely ground coffee beans
2 tablespoons Tia Maria or other (chocolate) liqueur of your choice

Beat the eggs well, then add the sugar and coffee and mix.

Pour in the all the liquid ingredients except the melted chocolate and stir gently until smooth and blended. Finally add in the melted chocolate.

When it is all well blended, pour it into your ice cream maker if you have one and freeze overnight, otherwise follow the instructions as above

You can use different flavorings if you wish - these are just my favorites. The ice cream is delicious served with brandy snaps and a little whipped cream.

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Artisan Chocolate Truffles and the Spices That Love Them, Part X - Lavender

Lavender is a beautiful flowering shrub in the same family as mint. The fragrant pale purple flowers have a very distinctive flavor and aroma, vaguely reminiscent of a cross between rosemary and lemon. Lavender is grown all over the world, but is thought to have been originally indigenous to the Mediterranean area. Southern France and particularly the region around Provence is noted for it's fields of lavender, and the use of it in their local cuisine, perhaps most famously, in the spice blend, Herbes de Provence. English lavender is a bit more pungent, but also quite nice.

Many Pastry Chefs like to utilize this slightly sweet and floral flavor profile, as an unusual component to baked goods like biscuits and scones, or in custards and souffles. Artisan Chocolatiers have also been pairing lavender with chocolates for years, so this combination is nothing new. Lavender seems to have a natural affinity for chocolate, and so it pairs equally well with bittersweet, milk, or white chocolates, depending upon your personal tastes, and the other ingredients you are adding in to the recipe. As with all recipes, if you are going to experiment with pairing lavender with different chocolates, always taste your formula to check for a good balance between the sweetness and the other flavors.

Here is an interesting formula for pairing an excellent full flavor bittersweet chocolate with lavender and lavender honey. You can use dried lavender or fresh flowers if you prefer, but keep in mind that if you use the fresh, it will take about 3 times the amount of the dried, to attain the same intensity of flavor. Start by chopping up about 200 grams of 75% or higher cacao content bittersweet chocolate, into fine pieces. Put the chopped chocolate aside, and pour 100 grams of heavy cream into a heavy sauce pot and place it on med-low heat. Into the cream, add 1-2 tablespoons of dried lavender buds, depending upon how intense you want the flavor. To this, add about 2 tablespoons of lavender honey, and bring it to a scald. Just before the cream goes into a boil, remove it from the heat, and cover the pot to steep the lavender buds for a couple minutes. Strain the flowers out of the cream, and bring it back up to the scald. Pour the hot, strained cream over the chopped chocolate, and stir it in small circles until it comes together smooth, then blend in about 20 grams of unsalted butter until creamy and shiny. After about an hour, the lavender ganache should be set enough to spoon into little quenelles with two teaspoons... or just ball it into little truffles using the smallest size ice cream disher. To make an exceptionally elegant and civilized presentation, roll them in a nice dark cocoa, and serve them with some Darjeeling tea!

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Delicious Chocolate Mocha Almond Homemade Ice Cream

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Homemade old-fashioned ice cream, what could be better? I remember being much younger and my mom making vanilla ice cream using rock salt, ice and an electric ice cream maker. It would come out of the ice cream maker soft and soupy. I don't remember the ice cream ever actually making it to the freezer, as my brother and I would eat it as soon as it was ready from the ice cream maker.

Being older now, I still enjoy vanilla as much as the next person, but love many new flavors such as this chocolate mocha almond ice cream recipe. I hope you will as well.

1 Cup whole milk

5/8 Cup granulated sugar

8 Ounces milk chocolate chips

2 Cup heavy cream

1 teaspoon vanilla

½ teaspoon almond extract

2 Tablespoons Coffee concentrate syrup (can instead use cold coffee or instant espresso)

Heat the whole milk until it is just bubbling around the edges (this can be done on the stovetop or in the microwave). In a blender or food processor fitted with a metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream, vanilla and almond extract. Cover, refrigerate, and chill for 2 hours longer.

Following the directions on your ice cream maker, pour the mixture into the container and let mix until thick, about 20-25 minutes. Can be enjoyed immediately or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours.

***This recipe is for a 1-½ quart ice cream maker container. Do not double this recipe, as the mixture will expand while it is being stirred in the ice cream maker.

This is a very smooth and silky chocolate ice cream recipe that would be perfect with another dose of chocolate sauce drizzled on top and sprinkled with sliced almonds. Happy eating!