Chocolate Ice Cream
This is the best recipe for handmade chocolate ice cream
ever since it is rich, incredibly creamy, and chocolatey. It has a rich
chocolate flavour, is simple to make with only 7 ingredients (including two
types of chocolate), and is just as excellent as any ice cream store!
We adore creating ice cream! Nothing surpasses homemade, and
the process is delicious and enjoyable.
This is the reason I’m providing the best homemade chocolate ice cream
recipe ever.
The two types of chocolate used to make this deliciously
creamy chocolate ice cream give it a deep, rich flavour. It isn’t excessively
sweet and tastes just as good—if not better—than ice cream from your favourite
shop. Serve it with a piece of your preferred chocolate cake, a piece of this
enormous cookie cake, or just by itself!
Ingredients for chocolate ice cream and substitutes.
• Creamy heavy. Heavy cream actually can’t be replaced in an
effective manner. It contributes to the ice cream’s incredibly creamy texture.
• Cocoa butter. Use dark cocoa powder if you enjoy ice cream
with very dark chocolate.
• Chocolate that’s semisweet. For this recipe, I use 60%
dark chocolate chips. Use any ratio you like, but keep in mind that milk
chocolate will make the ice cream sweeter and that the darker the chocolate,
the stronger the chocolate flavour will be.
• Full-fat milk. Whole milk can be substituted with half and
half.
• Sugar in granules. There really isn’t a replacement for
this! I either use conventional white sugar or organic cane sugar.
• Egg whites. Do not omit this essential component, it helps
to make the creaminess!
• Vanilla bean paste. Extract can be substituted with
vanilla beans (seeded) or vanilla bean paste.
Equipment
The equipment you will need to make this chocolate ice cream
recipe is listed below.
• An ice cream maker (I own a Cuisinart model). I would
purchase this ice cream maker if I were to purchase a new one).
• Saucepan
• Wire whisk; fine mesh metal strainer
• A lidded basin for batter
• An ice cream container that can be frozen
Make chocolate ice cream at home
It takes a few steps to make this homemade chocolate ice
cream recipe, plus some chilling and freezing, but it’s definitely worth the
effort to get the finest chocolate ice cream ever! Don’t forget to watch the
video as we proceed step-by-step through the process.
Make the Chocolate Base.
The preparation of the chocolate base is the first stage in
this recipe. First, mix the cream and cocoa powder together. The mixture should
boil. Boil or simmer for 30 seconds while whisking continuously.
Add chopped chocolate after taking the chocolate/cream
mixture off the stove. until smooth, whisk. Whisk in the remaining cream after
adding it.
Place a fine mesh strainer on top of the mixture after
transferring it to a big bowl. The custard portion of the chocolate ice cream
recipe will be strained using this strainer. It is of the utmost importance.
What if I don’t own a strainer with fine mesh?
A nut milk bag, coffee filter, or tea towel would all
suffice, but a metal strainer with a tiny mesh is a need in my kitchen!
Make the custard
The custard for this chocolate ice cream recipe will be
prepared next. To accomplish this, we must temper the eggs to prevent them from
cooking when added to the warm milk mixture. In a medium bowl, whisk the egg
yolks together to start.
Then, combine milk, sugar, and sea salt in a saucepan over
medium heat. Add 12 cup of warm (not hot) milk to the beaten egg yolks and stir
to integrate after the milk mixture is just starting to warm up. Refill the
saucepan with the milk/egg combination, whisking as you do so.
The custard must be cooked over medium heat while being
regularly stirred with a spatula until it thickens and coats the back of the
spoon (about 170 degrees Fahrenheit).
Through the metal sieve, pour the thickened custard into the
bowl with the remaining ingredients. Stir everything together. Throw away any
remaining custard on the strainer.
Chill
Stir in the vanilla after adding it. The mixture should
chill in the refrigerator for at least 6 hours or overnight after being covered
with a lid.
Churn
When the ice cream mixture is just below room temperature,
churn it in an ice cream machine for 30 to 40 minutes, or until it is thick and
frozen.
Freeze
After freezing for at least six hours, transfer the
chocolate ice cream to an airtight container.
Most beloved ice cream containers:
Here are some of my preferred ice cream storage containers:
• Glass container for storage
• Giant ice cream tub 2.5 litres
• Round ice cream containers in quarts
Serve!
Serve this chocolate ice cream in cones, on plates, with
chocolate syrup drizzled over top, with a dollop of fresh homemade whipped
cream, etc. Alternately, use it to fill
the greatest handmade chocolate chip cookie ice cream sandwiches (similar to a
chipwhich, but so much better) between two cookies.
FAQs Regarding Making Chocolate Ice Cream
Following are a few of the most often inquiries regarding
producing homemade chocolate ice cream:
Without an ice cream maker, how do you manually churn ice
cream?
This chocolate ice cream recipe can be made by hand if you
don’t have an ice cream maker. Just a lot more labour overall! This is how:
Once the ice cream foundation has been prepared, place it in
a freezer-safe container and freeze it.
Check the ice cream at the hour mark. If it has already
begun to freeze, vigorously stir it with a hand-held mixer (or a whisk or
spatula).
Every 30 minutes, stir the mixture with a mixer or by hand
until it has frozen. It ought to take three to six hours.
What is the shelf life of homemade ice cream?
This ice cream keeps its freshness in an airtight freezer
container.
Will this chocolate ice cream accept mix-ins?
Absolutely, yes. Add your desired mix-ins towards the end of
churning. I’d like to suggest edible cookie dough.
Best homemade chocolate ice cream Recipe.
The best homemade chocolate ice cream recipe ever is rich,
extremely creamy, and choclatey. It has a rich chocolate flavour, only requires
7 ingredients, including two kinds of chocolate, and tastes exactly as
wonderful as any ice cream store.
Equipment
- glass batter bowl,
- ice cream maker,
- a container for storing ice cream,
- a whisk,
- a fine mesh strainer,
- measuring
spoons, - measuring cups,
- and a spatula.
Ingredients
- 2 cups of heavy cream divided
- 1/4 cup of unsweetened
cocoa powder. - 6 oz. chopped semisweet chocolate (or chocolate chips);
- 1 1/2 cups whole milk;
- 3/4 cup granulated sugar;
- 1/8 tsp. sea salt;
- 3 big egg yolks beaten,
- 1/2 tsp pure vanilla extract
Instructions
Step 1. Combine 1 cup of cream and cocoa powder in a whisk. up to
a boil. Boil or simmer for 30 seconds while whisking continuously over a low
heat.
Step 2. Remove from the heat and stir in the chopped chocolate
until smooth. Whisk in the final cup of cream after adding it.
Step 3. Pour the mixture into a big basin and cover it with a
fine mesh strainer. Place aside.
Step 4. Stir the egg yolks together in a small bowl.
Step 5. Combine milk, sugar, and sea salt in a saucepan over
medium heat.
Step 6. After the milk mixture has warmed up a little, whisk the
beaten egg yolks with 12 cup of the warm milk. Whisk while adding the milk/egg
combination back into the saucepan.
Step 7. Cook the custard over medium heat, continually stirring
the mixture with a spatula, until it thickens and barely coats the back of the
spoon (this happens when the custard reaches about 170 degrees F).
Step 8. Transfer the thickened custard to the bowl with the
remaining ingredients after passing it through the metal sieve. Stir everything
together. Throw away any remaining custard on the strainer.
Step 9. Include the vanilla and blend by stirring.
Step 10. Cover the mixture with a lid and let it to chill in the
fridge for at least 6 hours or overnight. You can put the container containing
the liquid foundation for chocolate ice cream into an ice bath and stir it
frequently to hasten the cooling process.
Step 11. Stir the ice cream mixture in an ice cream maker until
it is thick and frozen (30–40 minutes) after it has cooled to slightly below
room temperature.
Step 12. Transfer to a container that is airtight, then freeze
for at least six hours.
Step 13. Serve!
Notes
• Heavy cream can be substituted for any ingredient.
Heavy cream truly cannot be substituted because it is what gives chocolate ice
cream its ultra-creamy texture.
• Cocoa butter. Use dark cocoa powder if you enjoy ice cream
with very dark chocolate.
• Chocolate that’s semisweet. To prepare this chocolate ice
cream, I use 60% dark chocolate chips. Use any ratio you like, but keep in mind
that milk chocolate will make the ice cream sweeter and that the darker the
chocolate used, the stronger the chocolate flavour will be.
• Full-fat milk. Whole milk can be substituted with half and
half.
• Sugar in granules. There really isn’t a replacement for
this! I either use conventional white sugar or organic cane sugar.
• Egg whites. Do not omit this essential component, it helps
to make the creaminess!
• Vanilla bean paste. Extract can be substituted with
vanilla beans (seeded) or vanilla bean paste.
Without an ice cream maker, how do you manually churn ice
cream?
This chocolate ice cream recipe can be made by hand if you
don’t have an ice cream maker, but it will take a lot more labour. This is how:
• After preparing the ice cream foundation, store it in a
freezer-safe container and freeze it.
• Examine the ice cream at the hour mark. If it has already
begun to freeze, vigorously stir it with a hand-held mixer (or a whisk or
spatula).
• Till it is frozen, stir the mixture every 30 minutes with
a mixer or by hand. It ought to take 3-6 hours.
