How To Make Choco Bar Ice Cream At Home

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How To Make Choco Bar Ice Cream At Home

Directions: Press the ice cream into the panTear off a piece of plastic wrap at least 16 inches long and press it into an 8- or 9-inch square metal baking pan. Smooth the plastic wrap so that it is contoured to the bottom and sides of the pan. There will be an overhang on one side. Spoon the ice cream into the plastic wrap¿lined pan and use your hands or the back of a spoon to press it evenly into the pan. If the ice cream is too hard, let it soften for a few minutes at room temperature. Fold the overhang over the ice cream. Cover the pan tightly with additional plastic wrap. Place in the freezer for 1 hour or up to 6 hours to harden the ice cream.Form the ice cream into barsLine a rimmed baking sheet with plastic wrap. Remove the pan from the freezer and remove the plastic wrap. Use a knife to cut the ice cream into nine 3-inch squares or sixteen 2-inch squares. Now, using the plastic wrap overhang, lift the entire slab of ice cream out of the pan. Set the ice cream, still on the wrap, on a work surface. Use a metal spatula to separate the squares and transfer them to the prepared baking sheet, spacing them at least 2 inches apart. Insert a Popsicle stick halfway into one side of each square. Cover the baking sheet with plastic wrap and return to the freezer for at least 1 hour or up to 6 hours.Make the chocolate coatingPut the chocolate and oil in a heatproof glass or stainless-steel bowl. Set the bowl over but not touching simmering water in a saucepan. Stir gently until the chocolate is melted and smooth, 3 to 4 minutes. Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is barely lukewarm, 15 to 30 minutes. Dip the ice cream barsRemove the ice cream bars from the freezer. Working quickly, use the Popsicle stick to lift up 1 square. Dip it into the chocolate until the ice cream is completely covered. Let any excess chocolate drip back into the bowl. Return the dipped bar to the baking sheet. Continue dipping the remaining bars. You are likely to have extra chocolate; save it for another use.Freeze and serve the barsReturn the dipped bars, uncovered, to the freezer until the ice cream and coating have both hardened, at least 30 minutes or up to 24 hours. If you leave them in the freezer for longer than 2 hours, wrap each one individually in plastic wrap after they have hardened. Makes 9 large or 16 small ice cream bars.Adapted from Williams-Sonoma Mastering Series, Frozen Desserts, by Melanie Barnard (Simon & Schuster, 2006).

How To Make Choco Bar Ice Cream At Home

Press the ice cream into the panTear off a piece of plastic wrap at least 16 inches long and press it into an 8- or 9-inch square metal baking pan. Smooth the plastic wrap so that it is contoured to the bottom and sides of the pan. There will be an overhang on one side. Spoon the ice cream into the plastic wrap¿lined pan and use your hands or the back of a spoon to press it evenly into the pan. If the ice cream is too hard, let it soften for a few minutes at room temperature. Fold the overhang over the ice cream. Cover the pan tightly with additional plastic wrap. Place in the freezer for 1 hour or up to 6 hours to harden the ice cream.Form the ice cream into barsLine a rimmed baking sheet with plastic wrap. Remove the pan from the freezer and remove the plastic wrap. Use a knife to cut the ice cream into nine 3-inch squares or sixteen 2-inch squares. Now, using the plastic wrap overhang, lift the entire slab of ice cream out of the pan. Set the ice cream, still on the wrap, on a work surface. Use a metal spatula to separate the squares and transfer them to the prepared baking sheet, spacing them at least 2 inches apart. Insert a Popsicle stick halfway into one side of each square. Cover the baking sheet with plastic wrap and return to the freezer for at least 1 hour or up to 6 hours.Make the chocolate coatingPut the chocolate and oil in a heatproof glass or stainless-steel bowl. Set the bowl over but not touching simmering water in a saucepan. Stir gently until the chocolate is melted and smooth, 3 to 4 minutes. Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is barely lukewarm, 15 to 30 minutes. Dip the ice cream barsRemove the ice cream bars from the freezer. Working quickly, use the Popsicle stick to lift up 1 square. Dip it into the chocolate until the ice cream is completely covered. Let any excess chocolate drip back into the bowl. Return the dipped bar to the baking sheet. Continue dipping the remaining bars. You are likely to have extra chocolate; save it for another use.Freeze and serve the barsReturn the dipped bars, uncovered, to the freezer until the ice cream and coating have both hardened, at least 30 minutes or up to 24 hours. If you leave them in the freezer for longer than 2 hours, wrap each one individually in plastic wrap after they have hardened. Makes 9 large or 16 small ice cream bars.Adapted from Williams-Sonoma Mastering Series, Frozen Desserts, by Melanie Barnard (Simon & Schuster, 2006).

How To Make Choco Bar Ice Cream At Home

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Instructions 1Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.) 2Drop the ice cream in large dollops into the pan and spread to the edges with a rubber spatula. Cover with the overhanging plastic wrap and press on the surface of the ice cream with the bottom of a measuring cup until it’s packed into a smooth, even layer. Freeze until solid, at least 3 hours. 3Meanwhile, line 2 baking sheets with parchment or waxed paper. Tape each corner of the paper down and place the baking sheets in the freezer. 4When the ice cream is solid, remove the pan and 1 baking sheet from the freezer. Grasping the plastic wrap, pull the ice cream slab out of the pan and place it on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares. 5Using a flat spatula, transfer and evenly space the squares on the baking sheet. Freeze until solid, at least 2 hours. 6Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside. 7Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer. Place 24 ounces of the chocolate in a large, dry, heatproof bowl. Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.) 8Remove the bowl from the saucepan. Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80°F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath. 9Return the bowl to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary. 10To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.) 11Have a fork and flat spatula ready. Remove the empty baking sheet and the baking sheet with the ice cream squares from the freezer. Working quickly, use the flat spatula to drop 1 ice cream square into the chocolate. Using the fork, flip the square, making sure the edges are covered in chocolate. Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated square on the empty baking sheet. Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching. (If the ice cream squares start to melt, return them to the freezer until firm before continuing.) 12Freeze the dipped ice cream bars until the chocolate coating has hardened and the ice cream is solid, at least 2 hours. Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks. Share This RecipePrintEmailSave

How To Make Choco Bar Ice Cream At Home

How To Make Choco Bar Ice Cream At Home

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How To Make Choco Bar Ice Cream At Home
How To Make Choco Bar Ice Cream At Home
How To Make Choco Bar Ice Cream At Home