Dessert

Double Chocolate Strawberry Ice Cream is for Dessert.

Double Chocolate Strawberry Ice Cream takes 120 minutes to prepare.

Double Chocolate Strawberry Ice Cream takes 660 minutes to cook.

Double Chocolate Strawberry Ice Cream makes 16 servings.

The ingredients for Double Chocolate Strawberry Ice Cream are:

*Heavy Cream
*Half and half
Egg yolks
Sugar
Vanilla
Strawberries
Chocolate chunks

*substitue non-fat evaporated milk for low-fat, lower-cal

Here is how you make Double Chocolate Strawberry Ice Cream:

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.In a medium mixing bowl whisk the egg yolks until they lighten in color.Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.Pour into an ice cream maker and process according to the manufacturer's directions.This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.I added 1 lb of fresh strawberries, quartered and frozen. They don't have to be frozen, but if they're not, they'll get mushy and lose their shape. If you want defined chunks of strawberry, freeze them first. I spread them on a pan to keep them loose.I exchanged non-fat evaporated milk for the cream and half-and-half. This was not done to lower the fat content, although that was a fortunate side effect. Rather, I started with all heavy cream, burnt it up, and started over with the canned milk since that was all I had left. It's not quite as rich as it might have been, but tastes better than store-bought anyway. Don't confuse evaporated with condensed. Condensed is sweetened and has a different flavor. Using condensed will necessitate changing the sugar measurement. I have noticed that quite a few people don't know the difference.After I put it in the churn, before I started it, I added 1/2 c. Nestle semi-sweet chunks and the strawberries. In hindsight, I would have halved the strawberries, or doubled the cream/eggs/sugar. It came out like strawberries with ice cream to hold them together, and the churn was only at half-capacity.With the frozen added ingredients, it froze in about twenty minutes, so be prepared for a fast freeze. The ice barely had time to melt. I packed it in an old gallon-and-a-quart size ice cream bucket and the ice cream half-filled the bucket.Number of Servings: 16Recipe submitted by SparkPeople user HAPPI_FEET.

The nutritional information for Double Chocolate Strawberry Ice Cream is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 215.0

• Total Fat: 13.2 g
• Cholesterol: 50.0 mg
• Sodium: 26.2 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 1.7 g
• Protein: 2.7 g