https://youtu.be/5ZfY5smW7Cw Sweet Chocolate custard that is churned until it is smooth, thick and delicious for a rich flavorful scoop of beautiful old fashioned ice cream. Made from scratch Classic Chocolate Ice Cream is a wonderful summertime…
Sweet Chocolate custard that is churned until it is smooth, thick and delicious for a rich flavorful scoop of beautiful old fashioned ice cream.
Made from scratch Classic Chocolate Ice Cream is a wonderful summertime treat. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with chocolate and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have two scoops of your new favorite ice cream ready to enjoy. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don't forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make this delicious chocolate ice cream.
Microwave: In a glass heat proof bowl: add chocolate chips and cook for 1 minute at half power. Stir and cook for another minute until melted. Pour in warm heavy cream.
Whisk until smooth and no more chocolate lumps. Set a side until ready to use.½ cup heavy whipping cream, ¾ cup semi-sweet chocolate chips
In a pan/pot: sugar, unsweetened cocoa powder, salt and mix.
Add whole milk, heavy whipping cream, vanilla extract and whisk. Cook on low-medium for 7-8 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. 1 ½ cups heavy whipping cream, 1 ½ cups whole milk, ¾ cup sugar, ¼ cup unsweetened cocoa powder, 1 tsp vanilla extract, ⅛ tsp salt
Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.
Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently). 3 large egg yolks
Remove the pan from heat source. Add melted chocolate into the pan. Whisk everything together.
Place a mesh/strainer on top of a bowl. Pour the chocolate custard through the strainer. Cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid.
Place in the freezer for at least 6 hours to ensures the proper ice cream texture.
Sweet Chocolate custard that is churned until it is smooth, thick and delicious for a rich flavorful scoop of beautiful old fashioned ice cream.
Ice Cream Machine Built-in Compressor
Ice Cream Machine
1 ½ cups heavy whipping cream
½ cup heavy whipping cream
1 ½ cups whole milk
¾ cup sugar
¾ cup semi-sweet chocolate chips
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
⅛ tsp salt
3 large egg yolks
Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
Microwave: In a glass heat proof bowl: add chocolate chips and cook for 1 minute at half power. Stir and cook for another minute until melted. Pour in warm heavy cream. Whisk until smooth and no more chocolate lumps. Set a side until ready to use.
In a pan/pot: sugar, unsweetened cocoa powder, salt and mix. Add whole milk, heavy whipping cream, vanilla extract and whisk. Cook on low-medium for 7-8 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently).
Remove the pan from heat source. Add melted chocolate into the pan. Whisk everything together.
Place a mesh/strainer on top of a bowl. Pour the chocolate custard through the strainer. Cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture.
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