#velvetysmooth

Indulge in the rich and creamy goodness of double chocolate ice cream. This decadent treat features a velvety smooth texture with intense chocolate flavor that will satisfy any sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup cocoa powder. 4 ounces dark chocolate, chopped. 4 large egg yolks. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Over medium heat, mix heavy cream, whole milk, sugar, and cocoa powder in a saucepan. Stir the mixture with a whisk until the sugar and cocoa powder are gone and it's smooth. Cut up some dark chocolate and add it to the mixture. Stir it around until the chocolate melts and everything is well mixed. Whisk egg yolks in a different bowl. Slowly add a little of the chocolate mixture to the egg yolks while whisking all the time to temper the eggs. Put the egg mixture that has been tempered back into the saucepan with the rest of the chocolate mixture. Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets a little thicker and coats the back of a spoon. Don't boil. Take it off the heat and add vanilla extract and a pinch of salt. Fold them in. To get rid of any lumps, strain the mixture into a clean bowl through a fine mesh sieve. Press plastic wrap directly onto the top of the ice cream base to keep a skin from forming on top of the bowl. Put it in the fridge for at least four hours or overnight. After the ice cream base has been chilled, put it in an ice cream maker and churn it according to the maker's directions until it's the consistency of soft serve. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Top your favorite things on top of scoops of double chocolate ice cream and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy delight of milk chocolate ganache fudge ice cream. This decadent treat features a velvety smooth base infused with the intense flavor of milk chocolate, studded with delectable chunks of fudge for an extra indulgent experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 ounces milk chocolate, finely chopped. 1/2 cup fudge chunks store-bought or homemade.

Instructions: Put heavy cream, whole milk, and granulated sugar in a saucepan and mix them together. Stir the mixture every so often while heating it over medium-low heat until it just starts to simmer. Take it off the heat. Finely chop the milk chocolate and add it to the hot cream. Wait one minute, and then mix it with a whisk until the chocolate is smooth and all melted. Once the mixture is cool enough to touch, cover it and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Finally, add the fudge chunks during the last few minutes of churning and let the ice cream maker mix them in. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or until it is firm. Enjoy! Put scoops of the milk chocolate ganache fudge ice cream in bowls or cones.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy delight of milk chocolate ganache fudge ice cream. This decadent treat features a velvety smooth base infused with the intense flavor of milk chocolate, studded with delectable chunks of fudge for an extra indulgent experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 ounces milk chocolate, finely chopped. 1/2 cup fudge chunks store-bought or homemade.

Instructions: Put heavy cream, whole milk, and granulated sugar in a saucepan and mix them together. Stir the mixture every so often while heating it over medium-low heat until it just starts to simmer. Take it off the heat. Finely chop the milk chocolate and add it to the hot cream. Wait one minute, and then mix it with a whisk until the chocolate is smooth and all melted. Once the mixture is cool enough to touch, cover it and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Finally, add the fudge chunks during the last few minutes of churning and let the ice cream maker mix them in. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or until it is firm. Enjoy! Put scoops of the milk chocolate ganache fudge ice cream in bowls or cones.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and creamy delight of milk chocolate ganache fudge ice cream. This decadent treat features a velvety smooth base infused with the intense flavor of milk chocolate, studded with delectable chunks of fudge for an extra indulgent experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 ounces milk chocolate, finely chopped. 1/2 cup fudge chunks store-bought or homemade.

Instructions: Put heavy cream, whole milk, and granulated sugar in a saucepan and mix them together. Stir the mixture every so often while heating it over medium-low heat until it just starts to simmer. Take it off the heat. Finely chop the milk chocolate and add it to the hot cream. Wait one minute, and then mix it with a whisk until the chocolate is smooth and all melted. Once the mixture is cool enough to touch, cover it and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Finally, add the fudge chunks during the last few minutes of churning and let the ice cream maker mix them in. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or until it is firm. Enjoy! Put scoops of the milk chocolate ganache fudge ice cream in bowls or cones.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the rich, creamy goodness of homemade caramel hazelnut gelato, which has just the right amount of sweet caramel, nutty hazelnuts, and velvety smoothness. This delicious gluten-free treat will satisfy your sweet tooth and wow your guests with its irresistible taste.

Ingredients: 2 cups whole milk. 1 cup heavy cream. 1/2 cup granulated sugar. 3/4 cup caramel sauce. 1/2 cup chopped hazelnuts, toasted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat until sugar dissolves, stirring occasionally. Once the mixture is heated through, remove from heat and stir in the caramel sauce, chopped hazelnuts, vanilla extract, and a pinch of salt. Mix until well combined. Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or until completely chilled. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy, gelato-like consistency. Transfer the gelato to a freezer-safe container, cover, and freeze for at least 2 hours to firm up. Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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Indulge in the velvety goodness of this super creamy butternut squash soup, elevated with the bold kick of spicy smoked sausage. A perfect blend of comfort and spice!

Ingredients: 1 large butternut squash, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 1 tsp ground nutmeg. Salt and pepper to taste. 1 lb spicy smoked sausage, sliced. 2 tbsp olive oil. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add diced butternut squash, vegetable broth, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer until squash is tender. Using an immersion blender, puree the soup until smooth and creamy. Stir in heavy cream and continue to simmer for an additional 5 minutes. In a separate pan, cook sliced spicy smoked sausage until browned. Serve the soup hot, topped with the browned sausage slices and garnished with chopped fresh parsley. Enjoy the rich and flavorful butternut squash soup!