Chocolate Ice Cream

Ice Cream 1499 Last Update: Oct 18, 2019 Created: Oct 18, 2019
Chocolate Ice Cream Chocolate Ice Cream
  • Serves: 5 People
  • Prepare Time: 10min
  • Cooking Time: 7 Hour
  • Calories: -
  • Difficulty: Easy
Print

Homemade ice cream is a big production. You need to remember to freeze your ice cream maker, make a custard base, chill your custard base, churn the ice cream, then chill the ice cream (unless you're looking for soft-serve consistency). Is it worth it? yes, one thousand times. Every time we take a bite of ice cream made from scratch, we realize we've NEVER had anything as good come from a store-bought pint. Seriously.

Ingredients

Directions

  1. PREP THE NIGHT BEFORE
  2. The day before you propose to churn, freeze the bowl of your frozen dessert maker. (Since your frozen dessert base can have to be compelled to chill furthermore, we advise creating it the night before, too.)
  3. MAKE frozen dessert BASE
  4. Make frozen dessert base: Fill an outsized bowl with ice and water, set aside. Fill a medium pan with regarding 2" water and place over medium heat. wake a vacant simmer, then place an outsized heatproof bowl on high. Add chocolate and stir till melted . Let cool slightly.
  5. In a medium pan over medium heat, whisk along milk, cream, and chocolate. once mixture begins to boil, take away from heat and put aside. in a very giant bowl, whisk sugar and egg yolks till pale and thick ribbons kind, three to four minutes. (You might additionally use a hand mixer.) Whisking perpetually, step by step add hot milk mixture, one ladle at a time, to heat through the egg mixture.
  6. Pour mixture into the pan then whisk in melted chocolate and place over low heat. Cook, stirring ofttimes with a picket spoon, till mixture thickens, ensuring the mixture ne'er comes up to a simmer, regarding four to five minutes. to ascertain if the mixture is finished, coat the rear of your picket spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is sweet to go-this are at around 170°, if you are employing a thermometer.
  7. When the dish is sufficiently thickened, stir in vanilla and salt. Strain into an outsized bowl and place in the ice tub. Let cool to temperature, then cowl and chill three hours, up to nightlong.
  8. CHURN frozen dessert
  9. When your dish is chilled and your frozen dessert maker bowl is frozen, churn frozen dessert in step with manufacturer's directions.
  10. When frozen dessert is soft-serve consistency, transfer to a different instrumentality and freeze till hardened, two to three hours, up to nightlong.

Chocolate Ice Cream



  • Serves: 5 People
  • Prepare Time: 10min
  • Cooking Time: 7 Hour
  • Calories: -
  • Difficulty: Easy

Homemade ice cream is a big production. You need to remember to freeze your ice cream maker, make a custard base, chill your custard base, churn the ice cream, then chill the ice cream (unless you're looking for soft-serve consistency). Is it worth it? yes, one thousand times. Every time we take a bite of ice cream made from scratch, we realize we've NEVER had anything as good come from a store-bought pint. Seriously.

Ingredients

Directions

  1. PREP THE NIGHT BEFORE
  2. The day before you propose to churn, freeze the bowl of your frozen dessert maker. (Since your frozen dessert base can have to be compelled to chill furthermore, we advise creating it the night before, too.)
  3. MAKE frozen dessert BASE
  4. Make frozen dessert base: Fill an outsized bowl with ice and water, set aside. Fill a medium pan with regarding 2" water and place over medium heat. wake a vacant simmer, then place an outsized heatproof bowl on high. Add chocolate and stir till melted . Let cool slightly.
  5. In a medium pan over medium heat, whisk along milk, cream, and chocolate. once mixture begins to boil, take away from heat and put aside. in a very giant bowl, whisk sugar and egg yolks till pale and thick ribbons kind, three to four minutes. (You might additionally use a hand mixer.) Whisking perpetually, step by step add hot milk mixture, one ladle at a time, to heat through the egg mixture.
  6. Pour mixture into the pan then whisk in melted chocolate and place over low heat. Cook, stirring ofttimes with a picket spoon, till mixture thickens, ensuring the mixture ne'er comes up to a simmer, regarding four to five minutes. to ascertain if the mixture is finished, coat the rear of your picket spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is sweet to go-this are at around 170°, if you are employing a thermometer.
  7. When the dish is sufficiently thickened, stir in vanilla and salt. Strain into an outsized bowl and place in the ice tub. Let cool to temperature, then cowl and chill three hours, up to nightlong.
  8. CHURN frozen dessert
  9. When your dish is chilled and your frozen dessert maker bowl is frozen, churn frozen dessert in step with manufacturer's directions.
  10. When frozen dessert is soft-serve consistency, transfer to a different instrumentality and freeze till hardened, two to three hours, up to nightlong.

You may also like

Add Your Comment

Newsletter

Sign up to receive email updates on new recipes.