New Best Dark chocolate ice cream

Dark chocolate ice cream-

I did not like chocolate. I mean, if you put it in front of me, I won’t eat it, but I’ll never go out of my way to eat chocolate. I would definitely never eat Dark chocolate ice cream.

It all started when I discovered dark chocolate and sea salt. They are just sweets to get rid of my sugar craving and a small square is enough, I don’t need any of it. But then, it made me realize that I had gone through many other occasions of chocolate. What else did I miss because I thought I wasn’t going to have chocolate? Those little squares were my gateway chocolate.

When we lived in California, we used to go to San Francisco and always stayed at the Bi-Rite Creamery for Sam-Sunday. How strange it sounds, but it is very surprising. You have to believe me. It is dark chocolate ice cream, dripped with bergamot olive oil, sprinkled with sea salt, and a spoonful of whipped cream. It all works. Perfection.

I can no longer hold hope in the car and satisfy my craving, so I take matters into my own hands. I love making ice cream. How satisfying it is. It is the smoothest, creamiest, deepest Dark chocolate ice cream ever made. So it is as close as it can get. I could not find the actual olive oil using them, so I went to a local olive oil shop and used blood orange. It was amazing in every way as I remember it.

Ingredients of Dark chocolate ice cream-

5 egg yolk
3/4 cup sugar
1/4 cup Dutch-processed cocoa powder
1 cup 2% milk
1 3/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla

In a heatproof bowl, mix egg yolk and 6 tablespoons of sugar together. To cancel.

In a saucepan, mix together cocoa powder and the other 6 tablespoons of sugar.

Beat in 1/4 cup of milk to make a thick paste.

Whisk in leftover milk, cream and salt.

Heat over medium high heat, and remove when bubbles form around the edges.

Remove from heat, and in 1/2 cup of hot cream. Whisk constantly to avoid cooking eggs.

Mix another 1/2 cup of hot cream.

Pour the yolk mixture into the saucepan. Cook on medium heat, while stirring continuously, until it comes backwards with a spoon. You’ll be able to move your finger in the middle, and it will hold a clear path. Cook for 1 minute more.

Strain the base to catch any bit. Add vanilla.

Pour into a container and place in an ice bath. Stir occasionally, and when it cools down, cover with plastic wrap and freeze for at least 2 hours or overnight.

Freeze in your ice maker according to manufacturer instructions. Transfer to a freezer-safe container until firm to freeze.

Add a few scoops of dark chocolate ice cream to a bowl. Add olive oil, and sprinkle with salt. Top with freshly whipped cream.

Dark chocolate ice cream

Bergamot Olive Oil (I used blood orange – amazing)
Freshly Whipped Cream
Maldon Sea Salt

Instruction Of Dark chocolate ice cream-

In a heatproof bowl, mix egg yolk and 6 tablespoons sugar together. To cancel.
In a saucepan, mix together cocoa powder and the other 6 tablespoons of sugar. Beat in 1/4 cup of milk to make a thick paste.
Whisk in leftover milk, cream and salt.
Heat over medium high heat, and remove when bubbles form around the edges.
Remove from heat, and in 1/2 cup of hot cream. Whisk continuously to avoid cooking eggs.
Mix another 1/2 cup of hot cream.
Pour the yolk mixture into the saucepan. Cook on medium heat, stirring constantly until it comes backwards with a spoon. You’ll be able to move your finger in the middle, and it will hold a clear path. Cook for 1 minute more.
Strain the base to catch any bit. Add vanilla.
Pour into a container and place in an ice bath. Stir occasionally, and when it cools down, cover with plastic wrap and freeze for at least 2 hours or overnight.
Freeze in your ice maker according to manufacturer instructions.
Transfer to freeze-firm in a freezer-safe container.

 

 

 

 

Homemade Dark Chocolate Ice Cream RECIPE, EGG LESS STEP BY STEP-

Homemade Dark Chocolate Ice Cream. It is a method of making rich, creamy Dark chocolate ice cream without eggs using an ice cream making machine. Oh, is that so. What better way to bring in the new year with ice cream, that chocolate ice cream, right? So I made this pair in advance and saved it to share on the first day of 2014. I wish all of you a happy new year.

My friend Akash made ice cream using this simple recipe of Cuisinart before coming together during our last dinner in Singapore, and I loved it. While it is best churned in an ice cream maker, you can definitely make this Dark chocolate ice cream recipe even without the ice cream maker (to see how to see the note at the end) and also, this is a no. -Kook is the ice cream recipe, you just mix some things together, churn and freeze.

This homemade Dark chocolate ice cream is rich, creamy, and has just the right amount of dessert, so don’t be fooled by its “homemade” tag. Anyway the best thing about homemade ice cream is that you can control all the flavor combinations and there is no nasti that is store-bought ice cream, which I don’t mind at once, but Nevertheless, nothing homemade eats ice cream, especially for children.

If you own a kitchen stand mixer, I highly recommend this additional add-on (make sure you have double check compatibility for your stand mixer, there are two versions of it). You need to cool the bowl well in advance (at least 24 hours) but remember to do so anyway in the case of most ice cream makers if you are using an ice cream maker for this recipe .

Okay, let’s start this year with some delicious homemade chocolate ice cream already!

Homemade Dark chocolate ice cream without eggs-

preparation time -20 minutes
total time- 20 minutes

Homemade Dark Chocolate Ice Cream Recipe, a delicious, creamy and egg-free chocolate ice cream recipe that you can make at home easily or without an ice cream maker.
Recipe Type: Dessert
Cuisine: International
Serves 6

Ingredients of  Dark chocolate ice cream without eggs –

½ cup unsweetened cocoa powder
Sugar Cup Sugar
Sugar Cup Firmly Packed Brown Sugar
¾ cup full cream milk
1.5 cups cream with at least 35% fat content
1.5 teaspoons of vanilla extract
A small pinch of salt

Instruction Of Dark chocolate ice cream without eggs –

Cocoa and both sugar together until completely combined.
Add milk to it, incorporate slowly by hand, and then continue whisking with either hand (2-3 minutes) or electric mixer (30 seconds).
Time to add cream. Now, there is generally some confusion over which type of cream to use for homemade ice cream. I would say that it doesn’t really matter unless your cream has at least 35% fat content. This is what makes ice cream rich, creamy and delicious.
Pour in cream, vanilla and add a pinch of salt.
Mix again until fully incorporated.
Pour this mixture into the bowl of your ice cream maker and churn for about 20 minutes.
The mixture should be changed to soft serve ice cream as below. You can serve it at this level or freeze to a more difficult ice cream-like consistency.
I always use my Pyrex storage bowls for freezing ice cream, especially since they come with a lid. Use either a glass or plastic container, and freeze for at least 8 hours.
done!

Step by step homemade chocolate ice cream recipe:
1. 1/2 cup cocoa, 1/2 cup white sugar, and 1/4 cup tightly packed brown sugar together

Until well combined.

2. Add 3/4 cup of milk to it, incorporate gently by hand, and then keep whisking either manually (2-3 minutes) or with an electric mixer (30 seconds).

3. Time to add cream. Now, there is generally some confusion over which type of cream to use for homemade ice cream. As long as your cream contains at least 35% fat content, I would not really do that. This is what makes ice cream rich, creamy and delicious.

Add 1.5 cups of cream, 1.5 tsp of vanilla and a pinch of salt.

4. Mix again until fully incorporated.

Homemade Chocolate Ice Cream Recipe, Step by Step Eggless
5. Pour this mixture into the bowl of your ice cream maker and churn for about 20 minutes.

6. The mixture should be changed to soft serve ice cream as below. You can serve it at this level or freeze to a more difficult ice cream-like consistency.
Always use my Cutex storage bowls for ice cream, especially since they come with a lid. Use either a glass or plastic container, and freeze for at least 8 hours.

done! Ice cream is the perfect make-for dessert recipe for guests because homemade ice cream is always going to be special and you can make it well a week ahead of time. It’s a win, isn’t it?

Notes

To make chocolate ice cream without an ice cream maker, add the ice cream mixture to a blender and mix at high speed for 2 minutes. Transfer to a container and keep in freezer. After an hour, take it out and blend again (if too hard, leave it out until it melts and then proceed). You can repeat these steps 2-3 times but the idea is to remove as many water crystals from the ice cream as possible. Since we are using cream and full cream milk, this method should work well. I did not try it, so please let me know if you do

You can add any flavoring you like – like a dash of rum, some instant coffee, chocolate chips, chocolate ganache, etc.

This chocolate ice cream is quite rich and creamy so a little goes a long way. Store-bought ice cream is mostly air so we can eat too much. I say it can easily serve 8 but wants to be conservative in my estimation as it really depends on the size of your portion

Keeps well for 20 days (I’m not really put to long to test)
The difference in color of the ice cream between the first three pictures is due to the difference in light. Please adjust.

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