Chocolate ice cream at home – a recipe with a photo

Today we will prepare simply fantastically delicious chocolate ice cream. I am often asked to make it again and again at home, so I just can’t resist sharing the recipe with you.

thick cream 33-35% — 500 ml;
milk – 250 ml;
sugar – 180 g;
unsweetened cocoa powder – 25 g;
salt – 2 g;
egg yolks – 100 g (5-6 pcs.);
dark chocolate (finely chopped) – 125 g.

The process of making chocolate ice cream.

First, separate the yolks from the whites.

Chop the chocolate into small crumbs.

For cooking, we will use dishes with a thick bottom. Add salt to such a pan, mix cocoa powder with half of the sugar. Add a little milk and mix everything well until a homogeneous mass is obtained. It will turn out such a glossy paste.

Then add the remaining milk and cream. Mix everything thoroughly and put on medium heat until it boils. As soon as you see small bubbles, remove from heat.

Now let’s deal with yolks. We combine them with the remaining granulated sugar and grind well with a whisk until a light cream mass appears.

Now we need to combine egg yolks and milk mixture, but we need to do this very carefully. First, we add a little of the hot mixture to the egg yolks and mix very actively with a whisk.

Then we add a little more of the hot mixture and also actively beat with a whisk. The mixture has become warm and now you can gradually introduce it into the milk mixture in a thin trickle with constant stirring. In this way, there will be no sharp jump in temperature and everything will be fine with the yolks.

Return the saucepan to a low heat and cook the custard for 5-6 minutes. Stir continuously with a spatula. It is important that the mixture does not boil, because the yolks will turn. If a mark remains on the spatula after passing your finger, then the mixture is ready.

Remove the cream from the heat and add the pieces of chocolate, mix.

Before freezing ice cream, it is better to cool it to below room temperature. This is very easy to do by placing the pan in a container of ice water. The ice cream will cool very quickly, but do not forget to stir it so that a crust does not form on top.

We transfer the cooled cream to a form suitable for freezing and cover it with cling film on top so that an ice crust does not form on top. Place the tray in the freezer and let it stand there for 4-6 hours, but preferably overnight.

Before serving the ice cream, take it out of the freezer and let it thaw a little.

Unsurpassed chocolate taste and aroma, very delicate creamy texture.

You can also cook it, it’s really delicious!

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