Chocolate ice cream
How To Make Chocolate Ice Cream
Easy Chocolate Ice Cream-no machine needed!
I didn’t believe ice cream could be good without an Ice Cream maker. I’d seen all these recipes floating around last year. My friend Dorothy at Crazy for Crust even did a round up post of them. I had to find out for myself.
I grew up on machine made ice cream. We had an electric machine but I remember using a hand crank machine with my cousins when I was little. Everyone had to take a turn. And then another turn. By the time the ice cream was done we were so ready for that ice cold, still soft ice cream.
It didn’t matter what flavor it was. It was hot outside and that ice cream sure was cool sliding down our parched throats! Chocolate was always my favorite, of course. So rich and creamy.
Now, as a parent, even with an electric machine, I don’t always have the time to make homemade ice cream. Even a simple recipe still takes 40-50 minutes in a machine, before freezing. (and we won’t even talk about the noise mine makes.)
So I had to try this “easy” Ice cream. It’s heavy cream and sweetened condensed milk. Then you add in your flavors, your extras, to make it special. Could it really be that good?
I’m here to tell you, I may never use that machine again! Less than 10 minutes work, and the ice cream was in the freezer. When I served it to the kids they had no idea I didn’t use the machine. It was creamy, it was smooth, it was everything “real” ice cream is supposed to be.
Connect with Chocolate Chocolate and More!
INGREDIENTS
- 4 ounces good-quality dark chocolate, coarsely chopped
- 2 ounces good-quality milk chocolate, coarsely chopped
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 3 tablespoons Dutch-process cocoa powder
EQUIPMENT
- Measuring cups and spoons
- Ice cream maker
- Mixing bowls
- Spatula
- Small saucepan
INSTRUCTIONS
- Chill the ice cream bowl, if needed.If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.) Fill a large bowl halfway with ice and water; set aside. Fit a fine-mesh strainer over a medium bowl; set aside. Straining is optional but makes for a super-smooth finished ice cream.
- Melt the chocolates. Place the milk and dark chocolates in a medium heatproof metal or glass bowl. Bring a large skillet of water to a boil. Turn off the heat and set the bowl in the water. Leave the chocolate to melt gently while you prepare the dairy.
- Heat the dairy, cocoa, sugar, and sweetened condensed milk. Place the milk, cream, sugar, condensed milk, and cocoa powder in a large saucepan. Bring to a simmer over medium-high heat, whisking occasionally, until smooth. Simmer for 2 minutes, then remove from the heat.
- Combine the chocolate and dairy mixture. Pour a ladleful of the hot dairy mixture into the melted chocolate and whisk until thoroughly combined. Add another ladleful and repeat whisking until you've added about half of the dairy mixture. Add the remaining dairy mixture and whisk to combine.
- Strain the base, if desired. Strain the ice cream base through the strainer if desired. Set the bowl of ice cream base into the ice water bath, but make sure no water gets into the base.
- Chill the ice cream base completely.Leave the ice cream base on the ice water bath, stirring occasionally, until completely chilled, about 20 minutes. (Alternatively, skip the ice water bath. After the base cools slightly, cover and refrigerate until chilled for up to 1 day.)
- Churn the ice cream base. Transfer the ice cream base to the bowl of the ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, 20 to 35 minutes — check the instructions for your particular machine.
- Freeze until hardened, about 4 hours. Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 4 hours.
Comments
Post a Comment