One of the peculiarities when making homemade chocolate ice cream is that this ingredient raises the freezing point of our ice cream What does this mean? That chocolate ice cream tends to freeze a lot and be very hard. And here we are presented with the great challenge of how to get a creamy homemade chocolate ice cream. The challenge becomes greater when we want to make it healthier and reduce the amount of sugar and the amount of fat in our ice cream. We have to get a balanced mix, because both the sugar and the fat help the ice cream not to freeze so much and remain creamy and smooth.
We are going to make an easy ice cream, without using the ice cream maker and we will add air to the mixture by incorporating the whipped cream and beating the mixture every 20 minutes for about 3 hours, to break the ice crystals that form during the freezing time. Surely the texture of our ice cream will not be like an ice cream made with an ice cream maker or from professional ice cream parlors, but we will have a delicious ice cream, with an intense flavor and pure chocolate. In addition, we will avoid ingredients such as dyes, stabilizers, unhealthy fats and excess sugar, making our homemade chocolate ice cream much healthier.
recipe information
-
- Preparation time: 30 minutes
-
- total time: 7 hours
-
- rations:6
-
- Category: desserts
-
- type of cuisine: international
-
- calories: 226 kcal per 100 g
Ingredients for chocolate ice cream for 6 people
-
- 300 ml of milk
-
- 300 ml of cream
-
- 30g cocoa powder
-
- 120 g of 70% dark chocolate
-
- 3 egg yolks
-
- 50 g icing sugar
-
- 20 g of inverted sugar
-
- Salt
-
- coffee essence
How to make chocolate ice cream
We weigh and measure all the ingredients and if we use tablet chocolate we chop it up. We put the milk and the inverted sugar in a saucepan, we bring it closer to the fire and when it starts to boil we set it aside.
In a bowl, mix the egg yolks with the icing sugar and cocoa powder.
We stir and when it is foamy and the chocolate dissolved, we add the hot milk, little by little and without stopping stirring.
We continue mixing with the rods, we pass it to a saucepan and we bring it back to the fire.
Cook the mixture for about three minutes.
When it has thickened, add the essence of coffee and remove it from the heat. Add the chopped chocolate and continue stirring the mixture without stopping, until the chocolate is completely melted.
Quickly cool the cream by placing the saucepan in a bowl with ice and continue stirring until it cools.
In turn, we mount the cream and incorporate it into the already cold cream, being careful not to lose air and lower its volume.
We put the cream already with the cream in a metallic mold and we keep it in the freezer covered with a film.
Now we have to butter the ice cream manually. During the first three hours of freezing and every 20 minutes we remove the ice cream and beat it with a spatula or some rods to continue providing air and breaking the ice crystals that form.
Once this process is finished, we leave it in the freezer for about 10 minutes before serving it, which is advisable to remove and put it in the fridge so that its texture is better. So that our ice cream balls are perfect when serving them, we can form them in advance and reserve them already ready in the freezer.
This will make it easier for us to serve the ice cream and it will hold firm for a little longer when serving it.
We serve it and sprinkle it with chocolate shavings or chocolate syrup.
Easy preparation summary
-
- We weigh and measure the ingredients and chop the chocolate
-
- We put the milk and the inverted sugar in a saucepan, when it boils we set it aside
-
- Separately, mix the egg yolks with the icing sugar and cocoa powder.
-
- Pour the milk into the yolk mixture, slowly and constantly stirring
-
- Add the coffee essence and quickly cool the mixture
-
- While we mount the cream and add it to the previous mixture
-
- We mix it carefully and with an enveloping movement so as not to lower it
-
- Store the mixture in the freezer, stirring every 15 minutes for 3 hours
-
- We form balls of ice cream and place them on top of a metal tray
-
- We keep them in the freezer and so when it’s time to serve we already have them ready.
-
- We decorate it with cocoa or chocolate syrup
