Ingredients:
Chocolate coating:
8 oz. premium chocolate, chopped
½ cup roasted almonds (optional)
Directions:
Pour ice cream into
ice cream molds or plastic cups with plastic spoons inserted and aluminum foil
over the top of the cup – with a slit cut out for the spoon to come
through. A popsicle stick will work in
place of a plastic spoon, too. FREEZE FOR 7 HOURS or until the ice
cream is hard enough to come out of the molds or plastic cups and keep its
shape. In a double boiler or heavy
saucepan, melt chocolate on low,
stirring continuously, until it is nearly melted. Remove
from heat and continue stirring. The chocolate will continue melting as you
stir. Let the chocolate cool a bit, but continue stirring it occasionally
as it cools.
Remove the ice cream from
the freezer individually. Run warm water over the molds to loosen and gently pull the mold off of the ice cream.
With a teaspoon, soup spoon or spatula, spoon chocolate over ice cream. (if desired, sprinkle almonds on chocolate).
Return to the freezer to let set, (3 minutes). Enjoy.
|
Ice Cream Pop Molds |
|
Filling Ice Cream Pops |
|
Adding Lid to Ice Cream Mold |
|
Ice Cream Mold filled and all put together |
|
Ready to Freeze |
|
Chopped Chocolate |
|
Melted Chocolate |
|
Running Warm Water over Mold |
|
Ice Cream Out of Mold |
|
Chocolate Covering |
|
Set and ready to Eat |
|
Using a Plastic Cup as a Mold with Foil and Plastic spoon |
|
Foil Removed |
|
Ice Cream Out of Cup Mold and Ready to add chocolate |
Wow, I bet this ice cream was amazing. I have never made an ice cream, but I might try now by using ice cream moulds. Thanks to your step-by-step photos!
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