Ingredients
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure peppermint — candy canes, peppermint bark, hot chocolate
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a 4 quart crockpot, stir together the cream, yolks, sugar, coffee, kahlua and vanilla extract until well blended, but dont whip. stir in chocolate chips, cook on low for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted. carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups. pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours. to serve, scoop into serving dishes. makes 6 servings.