Eggless Chocolate Ice Cream

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If only pictures could truly do justice do this cold, smooth and creamy bowl of deliciousness. This ice cream, I believe tastes even better than those containing egg yolks since they could make the ice cream heavy. This ice cream is light and airy, and extremely delicious. The main flavor comes from the chopped chocolate so be sure to use some good quality chocolate. The amount of chopped chocolate added should total to 8oz or 227 gm, but you can use the milk and dark chocolates in any ratio you like. I used equal amounts of milk and dark chocolate, which I personally believe tastes the best, but you could use more dark chocolate for a more bitter ice cream, and less for a sweeter one.

Recipe adapted from: http://zoebakes.com/2012/05/21/philadelphia-style-chocolate-ice-cream-no-eggs/

Ingredients
2-1/2 cups heavy cream
3/4 cup granulated sugar
1/4 cup cocoa powder
Pinch of salt
8 oz chopped chocolate (I used 4 oz milk chocolate and 4 oz dark chocolate)
1 cup milk

Procedure
In a heavy based saucepan, whisk the sugar, cocoa powder and salt together.
Add the cream 1/2 cup at a time, whisking well in between additions to prevent lumps.
Whisk together until the mixture is smooth with no lumps.
Place the saucepan on medium heat, stirring continuously, until the mixture starts simmering.
At this point, lower the heat, and add the chopped chocolate, stirring until the mixture is completely smooth.
Pass through a strainer into a bowl.
Add the milk and mix.
Refrigerate according to the instructions of your ice cream maker, and then churn in your ice cream maker.

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Rainbow Jello

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I think I am currently undergoing a minor jello obsession. It’s just so versatile and easy to make my mind can’t stop thinking of new ideas and possibilities for jello desserts. Too bad I can only do dessert once a week. Too bad most of my family does not like jelly. What is not too bad is this splendid jello dessert. It takes a lot of time. It’s not exactly complicated, but I spent 6 hours making it. This is because each jello layer takes about 20 minutes to set, and the initial jello layer will take a very long time to cool. But it’s worth it, and you could probably garner that just from the pictures.

Source: http://michalekkitchen.blogspot.sg/2012/04/rainbow-ribbon-gelatin-salad.html

Ingredients
6- 3oz Jello packages (Use different color jello Flavours)
7-1/2 cups boiling water, divided
14 teaspoons gelatin (You will need 2 packets of gelatin if using)
1-14oz can sweetened condensed milk
1/2 cup cold water

Procedure
Place a lightly greased 10″ bundt pan or 9″x13″ glass pan in the freezer.
In 6 jars, empty each of the six jello packets, 1 flavor in each jar.
Add 1 teaspoon gelatin to each jar.
Add 1 cup boiling water to each jar, and stir well.

In a large bowl, mix the condensed milk with 1 cup boiling water.
In a separate bowl to 2 tablespoons gelatin add 1/2 cup cold water, and let it sit for 1 minute.
Add 1/2 cup boiling water and stir well.
Add this mixture to the condensed milk mixture, stirring well.

Divide the condensed milk mixture into 5 jars with about 2/3 cup of the mixture in each jar.
Add 1/3 cup of 5 of the jello mixtures to each condensed milk jar (ie. 1/3 cup of red jello in one condensed milk jar, green in another etc.)

Pour 1 jar of the jello. into the pan, and refrigerate for about 20 minutes until this layer has solidified.
Next, on top of the solidified layer add a jar of the condensed milk mixture, and let it refrigerate for 29 minutes before adding the next layer.
Continue this alternating the jello and condensed milk mixtures until all the jars are used up.

Invert the pan into a serving plate.
Store in the refrigerator.

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