Homemade chocolate ice cream

-500 G (2 cups) cream
-21 G (3 tbsp) cocoa
-140 g dark chocolate (shredded little by little)
-250 G (1 cup) milk
-150 G (3/4 cup) granulated sugar
A pinch of salt
-5 egg yolks
-1 / 2 tsp vanilla extract (or half vanilla stick seeds)

Its making
1-Heat half of your cream (250g) in a medium saucepan, stirring together with the cocoa. Turn down the stove as soon as it comes to boiling point and after simmering for 30 seconds, immediately take off the heat and add the chocolates. Stir until smooth. Add the remaining half of the cream (250g) as well. Stir until they blend into each other and tip the mixture into a large bowl. Put a wire strainer on it, you’ll need it soon.
2-Put the egg yolks in a bowl and whisk a little with the whisk. Put the milk, sugar, salt in a medium saucepan and leave to heat on the hob. When warm, add the egg to the bowl slowly whisking in one hand, then take the whole mixture back into the pan. Stir over a medium heat with a heatproof spatula or wooden spoon, constantly stripping the bottom of the pan, until it has the consistency of a light dark sauce. (The continuity of this mixing is crucial.) It may take time to darken, wait patiently. If it’s turned into a sauce covering the wooden spoon it’s OK, don’t boil it.
3-As soon as you have the sauce, we add it into the chocolate mixture by straining it(in case it is lumpy) without wasting time. We add the latest vanilla.
4-Place the ice cream bowl in a bowl filled with ice and mix it with a spatula until it cools.
5-Let cool in the fridge as soon as it is warm.
6-After it is completely cooled, we prepare our ice cream according to the instructions of our ice cream maker.
7-If you do not have an ice cream machine; after the mixture has cooled completely, pour into a mold and lift into the freezer and remove it every half hour, stirring quickly with a fork and freeze. (About 6-7 times every half hour to remove the fork whisking process is important)
8-When it’s completely frozen, taste it in cones or bowls!

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