Chocolate Ice Cream, a Sweet Homemade Version
A chocolate ice cream that is as good as that of an ice cream parlour
This recipe will enable you to make chocolate ice cream that tastes just as delicious as it does at an artisanal ice cream parlour. The preparation is not complicated at all, but it requires many steps and particular attention to the temperature of the ingredients and the mixtures. In addition, an ice cream machine is needed, an indispensable device to give the mixture the right texture and the necessary freshness. As for the list of ingredients, it is not that long. We find eggs, milk, and sugar, which are the “basic” ingredients for making ice cream. Cocoa and dark chocolate are also present. The first is responsible for much of the “final” flavour, while the second essentially acts as a support. Cream is also on the list; it changes the texture of the combination and provides more notes of milk.
The first step in making chocolate ice cream is preparing the base mixture, which consists of milk, sugar, and cocoa powder. Melted and chopped dark chocolate add richness to this. The second stage involves slowly adding a finely beaten mixture of sugar and egg yolks. The cream is added last. Before putting the mixture in the ice cream machine, it needs to rest in the refrigerator for a few hours. The final result is a “classic” homemade chocolate ice cream, a great satisfaction to enjoy with family and friends during summer afternoons.
Recipe chocolate ice cream
Preparation chocolate ice cream
- To prepare the chocolate ice cream, take the sifted cocoa powder and the sugar and mix them well in a bowl. At this stage, only 150 grammes of sugar should be used; the rest should be set aside.
- Place the cocoa powder and sugar mixture on the heat, add the milk, and let it reach 80 degrees, continuing to mix continuously with a whisk to prevent it from sticking and to help the texture.
- Meanwhile, chop the chocolate and add it to the mixture; finally, let it melt with the heat off.
- Now mix the 50 grammes of sugar kept aside and the egg yolks; finally, whip everything until you obtain a very soft foam.
- Then add a little of the chocolate and milk mixture, mix carefully, and pour the new mixture into the one you have prepared.
- Turn the heat back on and stir continuously until it reaches 85 degrees.
- Proceed until a fairly thick mixture is achieved. When the mixture covers the wooden spoon’s back—which is used to stir the mixture—then it’s ready.
- If you have coeliac guests, do not use a wooden spoon. Don’t forget, the mixture must never boil.
- Then turn off the heat, add the very cold liquid cream, and stir until completely blended.
- Pour the mixture into a porcelain (or glass) container and wait for it to cool, then place it in the refrigerator.
- Cover it with cling film and let it rest for 8 hours.
- After this stage is over, all that’s left to do is pour the mixture into the ice cream machine and proceed according to the directions.
- Once this phase is also completed, you can serve your chocolate ice cream.
Ingredients chocolate ice cream
- half a litre of full cream milk
- 15 gr. of bitter cocoa powder
- 200 gr. of dark chocolate
- 200 gr. of granulated sugar
- 250 gr. of fresh cream
- 4 egg yolks
Dark chocolate, the most loved sweet on the planet
Dark chocolate plays an essential role in chocolate ice cream. In fact, it is responsible for much of the flavour, which is also enhanced by the addition of pure cocoa powder. It is worth spending a few words on chocolate, keeping in mind that some of its qualities derive directly from cocoa. Dark chocolate, first of all, is good for your health if consumed in moderation. Moderation is a must, as the caloric intake is high, equal to 530 kcal per 100 grammes, but the figure increases based on the type. The reason for this is due to the fact that cocoa is more caloric than sugar. Also, dark chocolate contains many antioxidants, substances that benefit the body on multiple levels and that help prevent cancer.
It is also acknowledged that some mineral salts, such as magnesium and vitamin K, control blood density and inhibit the formation of clots. Dark chocolate is good for your mood, a truth that all chocolate lovers know but which has also been demonstrated by science. A lot of dark chocolate is needed to make chocolate ice cream; the recipe suggests 200 grammes (or two bars), a quantity equal to that of sugar and slightly less than that of milk.
The role of cream
The chocolate ice cream recipe that I am presenting to you suggests the use of plenty of cream. It is an innovation compared to the artisanal process, but it is necessary to make the process accessible to everyone. The cream has two purposes: it first provides flavour and then smooths and blends the concoction. In this sense, it is imperative that the cream be added chilled rather than whipped. After all, it comes into play at the end of the recipe, when the mixture is mostly composed and is about to begin the cold treatment. The latter consists of a long passage in the refrigerator and the use of the ice cream machine.
People who are lactose intolerant cannot consume milk or cream because they both contain lactose. Does this imply you must abandon this recipe? Luckily, NO. After all, the solution is at hand; just replace milk and cream with the relative lactose-free variants. The process of removing lactose is natural and doesn’t involve any chemicals. It involves adding the lactase enzyme to the milk, which breaks down lactose into two very simple sugars that can also be assimilated by lactose-intolerant people. In this case, there are no reported alterations in taste or nutritional properties. Furthermore, I recommend that you only use good-quality lactose-free products made by brands that make offering lactose-intolerant people an important aspect of their production.
Ice cream recipes—do we have any? Of course, we do!
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