Chocolate ice cream
Recipe Recommendations "Chocolate ice cream"
After you step by step prepare a recipe for homemade chocolate ice cream, you will have two options for freezing chocolate mass, depending on the equipment in your kitchen.
- If there is an ice cream maker, then the mixture must be placed in it and prepared in accordance with the recommendations for the device.
- If there is no ice cream maker, then the mass must be sent to the freezer, while within 20 hours every 20-25 minutes, remove the container and mix thoroughly or beat with a blender. Repeat until the desired consistency is obtained.
Making Homemade Chocolate Ice Cream
Step 1
Finely chop the chocolate with a knife or grate it.
Melt chopped chocolate in a water bath (do not boil), stir with a whisk and set aside.
Step 2
In a free bowl, mix the yolks of large eggs with sugar using a mixer. The mass should resemble a thick whitened cream.
Step 3
Pour cream into a small saucepan and sift the cocoa there. Put the saucepan on a small fire and, stirring continuously, heat until the mass begins to foam.
Step 4
Remove the mass from the heat and gently pour into the whipped yolks. Moreover, all the time it is necessary to wield a whisk.
Step 5
If lumps are formed in the mass with cream as a result of heating, then first you need to strain the mixture through a sieve.
Pour the resulting mass into a bowl of chocolate and put on fire. Stir during heating and make sure that the mixture does not boil.
Step 6
When the mass becomes sufficiently thick, remove from heat and stir for a couple of minutes, while adding vanilla.
Step 7
Cover and allow to cool to room temperature.
After that, put the ice cream in the freezer until it solidifies.
