Chocolate ice cream can be a highlight of every festive or everyday meal in any season. What could be better than enjoying it with your beloved ones while watching your favorite movie or show?
Of course, you can always buy some of your favorite treat at the grocery store, but in the matter of fact, homemade ice cream is much tastier and healthier. There are many recipes of chocolate ice cream out there, and we came up with the top three of them.
In order to make homemade chocolate ice cream you’ll need:
Warm up your milk over low heat without reaching the boiling point. Break the chocolate into small pieces and put them in warm milk. Add sugar to the mixture. At this point, start stirring the milk really well until all the ingredients are blended into a homogeneous mass without lumps.
Chill the cream in the refrigerator (but don’t freeze it!). When the chocolate-and-milk mixture is ready, take the cream out of the freezer. Whip the cream with a mixer until it gets nice and dense texture.
While stirring the cream, slowly add the cooled down mixture of milk and chocolate. Blend ingredients really well and put them in a freezer. Get the mass out after 1 hour of freezing and stir it again in order to maintain the ice crystals’ small size. Repeat this process two or three times with a 1-hour interval in-between them. Done that, let the ice cream freeze for another 3 hours. After several hours of painful waiting, you can finally eat your homemade chocolate ice cream!
Dark chocolate is known for its’ specific bitter taste that does not suit everyone. Kids and people with a sweet tooth will appreciate the classic milk chocolate. This version of the recipe is more high-calorie, but the sweet and soft texture of milk chocolate is completely worth it.
Melt the chocolate in a water bath. While it is cooling down, separate whites from yolks and whip the latter with a mixer. While continuing stirring, carefully add liquid chocolate to the yolks. Then whip your cream or sour cream and whites with sugar in two separate bowls. Blend together the chocolate mixture with whites and carefully add the cream to the mass while doing so. Put the mixture in a freezer and get it out after an hour to stir it one more time. Repeat the process a couple of times, then put your ice cream in a freezer for 3 hours and do not touch it until it’s ready.
If you want your ice cream to be as healthy as it is tasty, consider the next recipe. You’ll need:
Take the half of nonfat cream and warm it up over low heat, then add the cocoa powder. Warm up the second half of nonfat cream and dissolve sugar in it. Combine both halves of cream and continue warming it up while stirring. Take the cream off the heat when it starts boiling.
Whip the heavy cream with salt. Salt will make ice cream spicier. Add vanilla to the chocolate mass, stir it well, then pour the whipped cream into it. Stir it until the mixture becomes homogeneous, then do the same thing as in previous recipes: put ice cream in a freezer, then take it out to stir a little, put it back and so on. Repeat the process a couple of times.
Before serving, adorn ready-made chocolate ice cream with berries, fruits, nuts or topping of your choice.
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