Making homemade chocolate ice cream
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If you are not allergic to chocolate, we suggest making chocolate ice cream at home. It's absolutely easy! You can easily make these beautiful balls of cold treat, which look so delicious in the photo, yourself! We offer two recipes for this dessert. Each recipe is delicious in its own way, and you just need to choose which one is right for you!
Chocolate custard ice cream
Ingredients:
- Eggs (we will only need the yolks) – 7 pcs.
- Dark chocolate – 100 gr.
- Sugar – 200 gr.
- Cream 15% - 800 ml.
- Cocoa powder (real, not sweet) – 70 g.
- Vanilla sugar – 3 packets
How to make chocolate ice cream – recipe:
- First, melt the chocolate. Break it into pieces in a heatproof bowl, then microwave or heat it over a double boiler until it's completely creamy. Then, set the bowl aside to cool.
- Separate the yolks from the whites. Mix the yolks with sugar and beat until creamy. The mixture should be almost white.
- Pour the cream into a small saucepan. Add the cocoa and stir well. Place over medium heat and, stirring constantly, wait until the mixture almost boils. Then turn off the heat and let the saucepan cool slightly, but not completely—the cream should still be quite warm.
- Once the cream has cooled, pour it into the yolks in a thin stream, mixing thoroughly and avoiding lumps. (If lumps do form, pass the mixture through a sieve.)
- Combine the resulting mixture with the chocolate spread, mix well, and place on the stove over low heat. Stir constantly and wait until it thickens, but do not let it boil, otherwise the mixture will curdle and need to be discarded. For a more visual representation of the final consistency, see the photo.
- Once the mixture reaches the desired consistency, remove it from the heat but continue stirring, adding the vanilla. Check the recipe, stir thoroughly again, and place in a cool place to cool briefly.
- Once the ice cream has cooled sufficiently, pour it into freezer molds, filling them only slightly more than halfway. This will help avoid difficulties when mixing the frozen mixture.
- Place the filled molds in the freezer. After an hour, remove them and mix well. Repeat this process two or three more times.
If you have an ice cream maker, after the mixture has cooled in the pan, simply carefully transfer it to the ice cream maker and bake for 30 minutes. Chocolate ice cream, cream ice cream, or any other type of ice cream typically takes no more than half an hour to make.
Another recipe worth mentioning differs slightly from the previous one in that the yolk portion of the mixture doesn't need to be boiled down. This recipe simply requires mixing and whisking.
Plain chocolate ice cream
Ingredients:
- Large eggs – 4 pcs.
- Sugar or powdered sugar – 150 gr.
- Heavy cream (30% or more) or heavy sour cream (25% or more) - 400 g.
- Dark chocolate 100-150 gr.
- Vanillin – 1 packet.
Recipe:
- First, melt the chocolate. Break it into pieces and either microwave it or use a double boiler to melt the chocolate. Once you have a smooth chocolate paste, set it aside to cool.
- Next, separate the yolks and whites. Place the whites in the refrigerator to cool, and beat the yolks until stiff peaks form. Then, gradually add the now-cooled chocolate and continue beating at low speed until the mixture is smooth.
- Now take out the egg whites. Using a clean, dry mixer, beat them until stiff peaks form, gradually adding sugar. The final mixture should be free of any sugar grains, so it's best to use powdered sugar to speed up the process.
- Separately, beat the cream/sour cream until thick and fluffy, adding vanilla.
- After this, return to the whipped egg whites. Gently and slowly, being careful not to let the whites settle, fold them into the chocolate mixture until smooth.
- Immediately after the chocolate, carefully add the cream/sour cream into the resulting mixture, mixing everything until smooth.
- The ice cream mixture is ready! Now, depending on whether you have an ice cream maker, you can either pour the mixture into it or pour it into freezer molds, remembering not to fill them completely.
If you decide to use an ice cream maker, simply select the desired recipe from the instructions, and in about half an hour you'll be enjoying a wonderful dessert and taking delightful photos.
If you freeze the chocolate mixture, you'll need to check the freezer and stir the mixture a few more times, about an hour apart. But the next day, you'll have delicious chocolate ice cream—the fruit of your labor and the delight of your loved ones!
Don't forget to take photos of the steps you take to make this sweet treat, so it's easier to recreate the recipe if your friends and family want to try it again. And of course, feel free to personalize each recipe with your own twist. It's also easy—by replacing vanilla with cinnamon, for example, or adding chocolate chips to the mixture, you can make it your signature!
Bon appetit!
