Chocolate ice cream at home recipe. How to make amazing chocolate ice cream at home

Take two pans so that one fits inside the other. Pour milk into the smaller one and place in a water bath. If you are not sure about the freshness of the milk, then add soda on the tip of a knife. This will prevent the milk from curdling.
Whilst the milk is heating, mix the dry ingredients of the recipe.

Whisk in the eggs and mix well with the sugar mixture. I threw in one more egg as they were too small for me. Add 50 grams of milk to make the mass more liquid.

The most important point is that it is advisable not to bring the milk to a boil. As you know, the egg begins to curl already at 65-70 degrees Celsius. Make sure the milk is hot BUT not boiling. This is necessary in order to avoid the taste and smell of boiled milk.
In a thin stream, add the egg mass to the milk and mix well with a whisk. Keep in a water bath for 2-3 minutes, constantly stirring with a whisk.

Add cream. It is advisable to take cream at room temperature so that there is no large temperature difference. This will make the ice cream more tender. Stir well and again keep in a water bath for about 3 minutes. I repeat once again that it is important not to bring the ice cream to a state where it boils.

To get rid of foam, milk film and lumps, strain through a fine sieve.

So, the hardest part is over. Pour the cooled ice cream into any container convenient for you. The volume of the container should be at least 1/3 more than the volume of ice cream. During the freezing process, you will need to beat the mass a couple of times, so if you take dishes of the same volume, it will be a little inconvenient. In general, at a temperature of -15 C, my ice cream froze for about 6 hours. During this time, I whipped the mass 4 times.

We like to eat ready-made ice cream either directly from the tray or put balls into a waffle cone.
Since the recipe uses gentle heat treatment, this dessert is not only tasty, but also healthy.

Cooking time: PT06H00M 6 hours

The most delicious homemade ice cream - in our selection! Prepare what you like - ice cream, creamy, chocolate!

• cream from 33% - 200 ml;
• milk - 100 ml;
• egg yolks - 2 pcs.;
• sugar - 60 g;
• vanilla pod - 1 pc.

Combine milk and sugar in a small heavy bottomed saucepan. We cut the vanilla pod along the entire length with a knife blade, remove the seeds and also add to the milk mass. Thanks to vanilla, ice cream is saturated with a delicious natural flavor, but in the absence of this ingredient, you can get by with a bag of vanilla sugar or a pinch of vanillin. We heat the mixture to a hot state, but do not bring to a boil.

In another container, gently grind the egg yolks with a whisk. In this case, we just need to achieve uniformity - we should not beat the mass, otherwise foam may form on the surface, which will complicate the process of making ice cream.

Pour hot milk into the mashed yolks in a thin stream, continuously stirring the mixture.

Pour the resulting composition into a saucepan, put on a small fire and cook until lightly thickened. It is important not to overheat the milk, otherwise the yolks may curdle! To avoid this trouble, choose a saucepan with a thick bottom for cooking the cream and cook over low heat. Also, do not forget to constantly stir the cream, especially at the bottom (it is most convenient to use a silicone spatula for this).

We check the readiness as follows: run your finger along the silicone spatula. If the trace remains clear, and does not swim with cream, immediately remove the pan from the heat.

Tip: if the yolks are still curled up, you can grind the mass through a fine sieve or puree with an immersion blender. However, unfortunately, it will no longer be possible to avoid the egg taste in ice cream. In this case, it is better to remove the pan from the heat sooner rather than later.

Cool freshly prepared cream to room temperature. At the same time, beat the cold cream until stiff.

To the whipped creamy mass, spread the cooled cream and mix. Chill the mixture in the freezer for 3 hours. During this time, it is necessary to take out the container 5-6 times and mix the mass thoroughly in order to avoid the formation of ice crystals and obtain a smooth and uniform texture.

When the consistency of the blank becomes similar to soft ice cream and will be difficult to mix, transfer the mass into a silicone mold, cover with a lid and put it in the freezer for another 3-4 hours (you can leave it overnight).

Before serving, let the frozen ice cream stand for a while at room temperature. Then we collect a slightly melted mass with an ice cream spoon and form balls. Optionally, we supplement the dessert with chocolate chips, mint leaves or berries.

Recipe 2: homemade ice cream - cream ice cream

• 500-600 gr whipping cream (fat content from 30%)
• 100 gr powdered sugar (or fine sugar)
• a pinch of vanillin

Put chilled cream, powdered sugar and a little vanillin in a deep bowl. Beat until fluffy stable foam 4-5 minutes.

Place the whipped mixture in a plastic container.

We put it in the freezer for the night.

We take out a ready-made ice cream, let it thaw a little and can be laid out in bowls.

Such ice cream can be made in different ways - with the addition of cocoa (carob), frozen berries - it is especially tasty with honeysuckle (only the berries must first be pureed with a blender, and then added to the whipped mixture and beat again).

Recipe 3: how to make homemade ice cream ice cream?

The recipe for homemade ice cream ice cream can be reproduced at home, it will turn out very tasty, natural and the taste will be like that of a Soviet ice cream.

• egg yolks (4 pcs.);
• milk (300 ml);
• cream (33%, 300 ml);
• powdered sugar (180 g);
• vanillin (½ teaspoon).

So, first of all, bring the milk to a boil and then cool it to about 30 degrees.

Add icing sugar and vanilla sugar to the yolks.

We beat.

We add milk. We beat again.

We put on a quiet fire and, stirring, hold until the mixture thickens. As everyone around advises, you can check the density by running your finger over the spatula - if a clear mark remains, the mixture is ready.

Let cool to room temperature and then refrigerate.

Meanwhile, whip the cream.

Mix with chilled cream.

We transfer the entire mixture into a container in which it will then be convenient for us to mix the future ice cream with a blender.

Then we take it out and quickly (so that the ice cream does not have time to melt) mix with a blender.

Put it back in the freezer for 2 hours. We repeat the procedure 2-3 more times with an interval of 30-60 minutes. Thanks to the blender, ice cream will have the desired structure. The blender allows you to grind ice crystals and form an air mass.

When the ice cream is completely frozen, take it out and use a special spoon to make balls. Beforehand, you can put the ice cream in the refrigerator for 15 minutes so that it melts a little - it will be much more convenient to make balls.

We spread the ice cream in bowls and sprinkle or pour over with whatever you like. I am grated chocolate. Homemade ice cream is not inferior in taste to store-bought ice cream, and in terms of content it is guaranteed not to contain “extra” additives. Recipe verified.

Recipe 4: homemade milk ice cream ice cream

• milk - 1 glass;
• butter - 25 grams;
• egg yolk - 1 piece;
• sugar - ½ cup;
• vanilla sugar - 5 grams;
• starch - ½ teaspoon.

In a deep bowl, combine sugar, cornstarch and vanilla sugar.

Add one egg yolk.

Grind the mass until smooth. Pour in some milk.

Send the remaining milk to the fire. Add 25 grams of butter. Butter must be real, consisting of 100 percent cow's milk cream. Bring the mixture to a boil.

Pour the egg mixture into the boiled milk. While stirring, bring to a boil. Remove from heat and put in cold water. Cool, stirring occasionally.

Pour the cold mixture into molds. It can be a large form or small portions. I have a large silicone mold and molds for small cars.

Send the molds to the freezer for a couple of hours.

Ice cream from small molds will be ready in 30-50 minutes. It is very easy to take it out of the silicone molds.

From a large mold, spread the ice cream with a spoon on portioned plates. It is incredibly tasty, tender and fragrant.

Recipe 5: how to make ice cream at home

• 0.5 liters of cream (the higher the fat content, the tastier the ice cream will be)
• ¾ cup sugar
• 4 chicken eggs
• Chocolate chip cookies (or other flavors)

Break eggs into a bowl and add sugar.

Beat well with a fork and grind the sugar. Pour in the cream and mix well again.

Pour the resulting mass into a small saucepan and put on a very slow fire. Stir constantly, do not bring to a boil, otherwise the eggs will curdle. Remove from heat, when the mass begins to thicken, the consistency should resemble liquid sour cream.

In total, the pan will spend 15 to 20 minutes on fire. Well, you can also find out the readiness of the desired consistency by swiping your finger over the spoon. If the spoon is covered in cream and a fingerprint remains, the mixture for homemade ice cream is ready.

After removing from the stove, pour the mass into any dish convenient for freezing. In general, any food-grade plastic container can be used.

Add any filler (in this case, crumbled cookies, or you can use berries, chocolate chips or pieces of fruit).

Let stand for about an hour to allow the mixture to cool slightly (the mixture will cool faster if you place the container in a sink of cold water). Then transfer the container with the mixture to the freezer. Homemade ice cream will solidify and gradually thicken. The thickening time can be from 5 to 6 hours, so it is better to do it at night or in the morning, which will be enjoyed by the evening.

Before serving, remove the container of homemade ice cream with cream from the freezer and place in the refrigerator for 20 minutes. From the prepared ice cream, roll a tablespoon (if there is no special ice cream spoon) into small balls and place in tall glasses, bowls or plates. Ice cream can be decorated with grated chocolate or berries. Serve immediately. Bon appetit!

Recipe 6: how to make ice cream from milk? (step by step photos)

• milk - 2.5 cups
• sugar - 1 cup
• vanillin - to taste

Pour the milk into a homemade saucepan, bring the milk to a boil, then remove the saucepan from the stove and let the milk cool to a temperature of 36 degrees.

Add sugar and vanillin to the egg yolks (if you want to make vanilla ice cream, and not regular ice cream). Mix well and grind the mass. To do this, you can use a blender.

Stir the resulting mass constantly, pouring milk into it in a thin stream.

We heat the final mixture over low heat, while not stopping stirring. The mixture should become thick.

The resulting mixture, our cream is cooled first, then put it in the refrigerator.

Pour the cream into a separate bowl. Whip the cream until it becomes thick.

Add whipped cream to the cooled cream and mix the mass.

The mixture is transferred to a plastic container, closed with a lid, and placed in the freezer for one hour. Then we take out a slightly frozen mixture, beat with a mixer and put it back in the freezer. We repeat the procedure again.

Then we leave the mass of the future ice cream for 3 hours in the freezer. Here is our ice cream. To soften the ice cream slightly, place it in the refrigerator for 20 minutes before serving.

Ice cream in chocolate, especially during the summer heat - what could be better? You can make chocolate ice cream, as described in the recipes below, without special equipment - in this case, you will have to periodically stir the dessert to avoid the formation of small ice crystals. But there is a very easy way to make chocolate ice cream: chocolate and other ingredients just need to be added to the finished ice cream.

It is difficult to find a person who would not love ice cream - a tasty and healthy product that brings joy and pleasure not only to children, but also to adults. Ice cream is the best cure for the summer heat, the best "antidepressant" and the best decoration of the festive table, because ice cream is a component of many famous desserts, cocktails (including alcoholic ones) and ... salads! Do not be surprised - ice cream can be eaten in different ways, served in different ways and cooked in different ways too. In this book, you'll find the best recipes for homemade ice cream, desserts, and ice cream drinks, as well as a variety of recipes that use store-bought ice cream. Our book includes not only traditional and everyone's favorite recipes, but also very original ones: for example, carrot ice cream or an ice cream sandwich. Most homemade chocolate ice cream recipes are easy to make, but some will still require a little patience and culinary skill from you, but trust me, they are worth it! And if
and for some reason you still do not like ice cream or are indifferent to it, then now is the time to make ice cream a permanent product in your diet. If only because it benefits your body. Ice cream is a wonderful product consisting of a frozen mixture of natural milk, cream, condensed or powdered milk, sugar, various flavoring and aromatic substances (almonds, raisins, vanillin, nuts, etc.), stabilizers and air.

Homemade ice cream is incomparable to commercial ice cream containing milk, diluted with water, sweetened with a cheap sweetener and stuffed with synthetic flavors and stabilizers. The ice cream maker will make your life easier when making ice cream. Usually, the volume of the mixture due to the air driven into it increases by 1.8–2 times (the more, the better the ice cream).

To make homemade ice cream, follow these tips:

• When freezing, the ice cream temperature is brought to minus 14–15 °C. Freezing times are different for different ice cream makers. When the ice cream is half-frozen, it must be transferred to a plastic container and the process completed in an ordinary freezer.
• You can store homemade ice cream for about 1 month in a glass, plastic or metal container, covered with foil or a lid.
• You can do without an ice cream maker at all, it is only important during the entire freezing time in the freezer (from 2 to 5 hours) to mix the whole mass in a metal bowl with a dough spatula or a mixer every half hour. In addition to the ice cream maker, you need special metal or glass bowls for whipping and freezing, as well as a mold for round ice cream - an “ice bomb with a lid”. You can also use a soufflé mold or ordinary round bowls with success. To mix the mass during the freezing process, you will need a wooden dough spatula. Ice cream is stored in plastic containers with tight lids.
• Ready-made ice cream can be served with sweet sauces, biscuits, waffles, crushed nuts, candied fruits, dried fruits and, of course, fresh fruits and berries.

Options for homemade homemade ice cream are endless. By experimenting with the addition of certain ingredients, you can come up with your own unique varieties of ice cream, and not a single book can accommodate the possible ways of decorating this dessert.

How to make chocolate ice cream at home

Ice cream with chocolate, vanilla, cream

Ingredients:

For 8 servings:

• ½ vanilla pod;
• 250 ml of milk;
• 5 egg yolks;
• 150 g of liquid honey;
• 150 g of chocolate;
• 2 tbsp. spoons of rum;
• 400 ml cream;
• 3 art. spoons of orange liqueur;
• grated zest of ½ orange;
• 4 tbsp. spoons of powdered sugar.

Cooking:

To make chocolate ice cream at home, you need to cut a vanilla pod lengthwise, scrape out the core and boil in milk along with the halves of the pod. Carefully beat the yolks with honey in a hot water bath, slowly pour in hot milk and continue whisking until the mass thickens. Then cool, whisking with a whisk, in a cold water bath and refrigerate.

Melt 100 g of chocolate with rum. Whip the cream well. Divide the previously prepared vanilla cream in half. Mix one half with orange liqueur and orange zest, the other half with liquid, slightly cooled chocolate. Stir the whipped cream into both parts, and then simultaneously pour into a metal bowl so that they mix. Freeze in the freezer for about 4 hours.

Sprinkle the chocolate ice cream with powdered sugar before serving. Grate the remaining chocolate on a fine grater and sprinkle the "foam" with it.

Cake-ice cream with chocolate on a biscuit basis

Ingredients:

• 4 proteins;
• 150 g of sugar;
• 1 teaspoon of cocoa powder;
• 1 baked biscuit base;
• 2 tbsp. spoons of currant jelly;
• 1 pack of ice cream (1 kg);
• 1 st. a spoonful of cocoa powder.

Cooking:

To prepare chocolate ice cream according to this recipe, beat the proteins with sugar into a strong foam and mix in cocoa powder. Cut a rectangle of 10 x 15 cm from the biscuit, put it on a heat-resistant dish and spread with currant jelly, put a layer of ice cream on top. Use a star-shaped piping bag to coat the egg whites and toast the meringue in the oven at 240°C. Sprinkle the finished dessert with cocoa and serve immediately.

Chocolate ice cream with grated chocolate

Ice cream with chocolate "Cappuccino"

Ingredients:

• 3 art. spoons of instant coffee;
• 2 tbsp. spoons of brown sugar;
• 400 g custard, chilled;
• 300 ml heavy cream, lightly whipped into soft foam;
• 100 g coffee-flavoured chocolate, chopped;
• cocoa powder.

Cooking:

Dissolve coffee and sugar in 150 ml of hot water. Add 150 ml cold water and custard. Pour the mixture into a low plastic freezer container. Place in the freezer for about 2 hours until firm. Then take it out of the freezer and fluff it up with a fork. Add cream and chopped chocolate. Freeze again.

Place the ice cream in the refrigerator 20 minutes before serving. Serve in scoops sprinkled with cocoa powder. Decorate the ice cream with grated chocolate and serve.

Advice: use a shallow container to freeze ice cream quickly. For the second freezing, it is better to transfer to a deeper container so that it is easier to make balls.

Chocolate ice cream

Ingredients:

• 100 g of chocolate;
• 3 art. spoons of sugar;
• ½ cup milk;
• 1 cup cream.

Cooking:

Warm the milk, add sugar and grated chocolate, cool the mass. Then mix with whipped cream and freeze in the freezer. Sprinkle chocolate ice cream with grated chocolate and serve.

Chocolate ice cream "Two chocolates"

Ingredients:

• – 200 g
• White chocolate - 50 g
• Milk - 250
• Powdered sugar - 100 g
• Cream (fat content 35%) - ½ l

Cooking:

Melt dark chocolate in a water bath, add hot milk, add powdered sugar and vanilla, mix thoroughly and bring to a boil over low heat, stirring constantly. Remove from heat and cool chocolate mixture. Whip heavy heavy cream in a mixer, add to the chilled chocolate mixture, spread the ice cream into bowls and place in the freezer to harden.

Before serving homemade chocolate ice cream according to this recipe, decorate the dessert with grated white chocolate.

Mint ice cream with mint butter and grated chocolate

Ingredients:

• 1 egg;
• 1 glass of milk;
• ¾ cup sugar;
• ¼ tsp peppermint oil;
• 6 drops green food coloring (optional)
• 3 glasses of cream;
• 125-200 g of grated chocolate.

Cooking:

To make chocolate and peppermint butter ice cream, mix the egg, milk, granulated sugar, peppermint oil and food coloring and beat at low speed until the sugar melts and the mixture turns into a homogeneous mass.

Slowly add cream to this mass and continue to beat at low speed until smooth.

Then pour the mixture into an ice cream machine and freeze. When the ice cream is half frozen, sprinkle it with grated chocolate and continue freezing. You can serve mint ice cream with chocolate by garnishing with a sprig of mint.

Homemade Chocolate Ice Cream Recipes

Chocolate ice cream with honey and pistachios

Ingredients:

• 100 g of chocolate ice cream;
• 20 g raspberry syrup;
• 1 st. a spoonful of pistachios;
• 1 teaspoon of honey.

Cooking:

Mix ice cream with honey and nuts, pour raspberry syrup on top.

Vanilla ice cream with warm chocolate and tangerines

Ingredients:

• 500 g vanilla ice cream;
• 4 tangerines;
• 125 g dark chocolate.

Cooking:

Peel the tangerines and cut into slices. Break the chocolate into pieces and melt it with 2 tablespoons of water in the microwave or bain-marie.

Scoop vanilla ice cream into a deep dish. Spread tangerine slices on top and sides, pour still warm, but not boiling chocolate. Serve the chocolate ice cream prepared according to this recipe immediately.

Easy Chocolate Ice Cream Recipe

Ingredients:

• 1 glass of whole milk;
• 50-100 g of grated chocolate;
• 4 yolks;
• ¾ cup sugar;
• thick cream.

Cooking:

Boil milk, add chocolate, cool. Grind the yolks and sugar until white, mix with milk, heat, stirring, but do not let it boil, strain into a mold, freeze until half done, mix with whipped heavy cream, fill the mold with ice and salt for two hours.

Look at the photo of ice cream with chocolate - this dessert looks very appetizing:

Chocolate ice cream with whiskey

8 servings

cooking time 40 min. freezing time 6 h.

Ingredients:

• 1 l 33% cream
• 225 g dark chocolate
• 150 g powdered sugar or fine sugar
• 100 ml whiskey
• 7 yolks
• 1 vanilla bean or 1/2 teaspoon vanilla extract

Cooking:

1. Pour the cream into a saucepan, add the vanilla extract or the vanilla bean cut in half and heat without boiling.

2. Beat the yolks with powdered sugar.

3. Melt chocolate in a water bath, add whiskey and mix, but only after the chocolate has completely melted.

4. Mix warm cream with yolks, put on fire and heat well, stirring constantly, so that the creamy yolk mass thickens.

5. Add chocolate to the buttercream, mix, pour into a plastic container.

6. When the mass has cooled down, put in the freezer for 6-8 hours. Stir the ice cream several times so that it freezes evenly.

As you can see in the photo, ice cream with chocolate can be sprinkled with chopped nuts before serving:

Ice cream with chocolate, nuts and strawberries

Homemade ice cream with chocolate and strawberries

20 min + cooling

Ingredients:

• Strawberries - 25 g
• Cream 30% - 125 g
• Condensed milk - 125 ml
• Lemon juice - 10 ml
• Peeled nuts (any) - 20 g
• Chocolate - 40 g

Cooking:

To prepare ice cream with chocolate, nuts and strawberries, peeled berries must be mashed with a fork. Beat the chilled cream with a mixer until it thickens. Add condensed milk, stir. Put the strawberries, pour in the lemon juice, mix.

Pour the resulting mass into a mold and put in the freezer for 2 hours. Remove, mix well and put back in the freezer for 8 hours.

Serve ice cream topped with chopped nuts and grated chocolate.

Chocolate ice cream: homemade recipes

Chocolate ice cream

Ingredients:

1 l cream, 200 g chocolate, 100 g sugar, 6 egg yolks.

Cooking:

To make ice cream with chocolate, you need to take a bottle of cream, 200 g of grated chocolate and 100 g of sugar, put the pan, let it boil once, beat with 6 egg yolks, knead on the stove, but do not let it boil, pass through a sieve, put into a mold , freeze, mix with a spatula, arrange in small forms and season them in ice and salt to freeze well.

Chocolate ice cream

Ingredients:

2 teaspoons of cocoa powder, 2-4 teaspoons of sugar, 50 g of ice cream.

Cooking:

Pour boiled and chilled cocoa into cups and put 1 scoop of ice cream into each cup. Serve immediately after preparation.

The preparation time for this homemade chocolate ice cream is 10 minutes.

How to make banana and chocolate ice cream

Chocolate Banana Ice Cream

Ingredients:

• 6 ice cream sticks
• 3 bananas
• 150 g chocolate (dark, milk, white - to choose from)
• powder (colorful for Easter cakes) or coconut flakes

Cooking:

To prepare chocolate-covered Banana ice cream, you need to peel the fruit, cut each one in half crosswise. Insert an ice cream stick into each half. Place the bananas on a stick on a parchment sheet and place in the freezer for 15 minutes. After 15 minutes, melt the chocolate in the microwave or in a water bath. Remove bananas from freezer, quickly dip into melted chocolate and sprinkle with sprinkles. Put the banana chocolate ice cream on parchment paper and put it in the freezer for a few hours.

How to make chocolate ice cream with strawberries and chocolate

Ice cream "Strawberry in chocolate"

Ingredients:

• 1 bar of chocolate (of your choice)
• 300 g strawberries;
• 2 packs of natural yogurt (600g);
• 4 tablespoons of powdered sugar;
• 1 teaspoon vanilla sugar.

Cooking:

1. To make ice cream with strawberries and chocolate, the bar must be melted in a water bath or in a microwave (set to moderate power and follow the process). Use immediately the container in which you will keep the ice cream.

2. Add room temperature yogurt to chocolate. As it turns out, cold yogurt turns melted chocolate into chunks, so learn from the mistakes of others.

3. Stir the ingredients with a whisk until completely combined.

4. Strawberries need to be washed and cleaned of tails.

5. Add four tablespoons of powdered sugar to a container with strawberries.

6. Using a crusher, crush the strawberries so that the pieces remain.

7. Stir strawberries into chocolate mixture.

8. Close the container with a lid and place in the freezer for 3-4 hours.

9. 15-30 minutes before use, strawberry ice cream should be taken out of the freezer.

10. Use an ice cream scoop to scoop out 3-5 scoops.

11. As a decoration, use strawberries, raspberries, mint.

So, light strawberry ice cream with chocolate, made by yourself, isn't it great?! Less sugar, less fat, but still healthy and delicious!

Look at the photo for chocolate ice cream recipes and try to cook these desserts yourself:

I noticed that people are divided into two categories: one eats white ice cream, and the other eats chocolate. I belong to the second category and I really like chocolate. Therefore, today I want to tell you how to make delicious homemade chocolate ice cream. When you prepare this cold dessert, the main thing is to choose good cocoa powder, then ice cream at home will be tastier than store-bought. To prepare this dessert, I only need yolks, and later I will make delicious ones from proteins. Take note of my simple ice cream recipe with step-by-step photos showing cooking.

So we need:

- egg yolks - 2 pieces;
- sugar - 1 glass;
- cocoa powder - 1-2 tbsp. spoons;
- starch - 1 teaspoon;
- milk (3.2%) - 1 cup;
- butter - 25 grams;
- vanilla essence - 1-2 drops.

How to make homemade chocolate ice cream

In a bowl, mix egg yolks, starch and granulated sugar. I put not a full spoonful of starch and this is quite enough.

Warm the milk a little if it comes from the refrigerator. Pour some milk into the yolks. Stir with a spoon or beat with a whisk. Add vanilla essence.

Add cocoa powder. I put in two full spoonfuls of good cocoa so that the ice cream is chocolate-chocolate. 🙂

Put a small saucepan with the rest of the milk on the fire. Add a piece of butter. Bring milk mixture to a boil.

Pour in the chocolate mixture little by little, stirring. When the first bubbles appear, turn off the heat. Cool the chocolate ice cream base by placing the saucepan in a bowl of cold or running water.

Pour the cold chocolate base for ice cream into molds and send to the freezer. It can be any silicone molds or other frost-resistant ones that are at hand. I fill in a rectangular silicone mold and a small mold with cars for a child.

As a result, when homemade ice cream acquires the desired structure (after 2-3 hours), you can take out the ice cream and serve it to your family for dessert.

From the usual form, ice cream can be scooped up with a spoon, forming balls, or cut into pieces, as I did.

Small figurines come out even better. I had chocolate machines. 🙂

I serve chocolate ice cream garnished with chocolate. It turns out beautiful, tasty and harmonious.

Prepare delicious and simple desserts for yourself and your family, like this delicious homemade chocolate ice cream. Enjoy your meal! 🙂

The real summer has come in Saratov! Heat and dust (Kvass and ice cream are sold on every corner, and it is always difficult to lead children past these refrigerators with treats. Homemade ice cream has to be prepared more often, which cannot but rejoice: I love pampering my family with tasty and healthy! Today I will share a recipe for chocolate ice cream. For him cooking, we need only three ingredients: cream, condensed milk, dark chocolate!

Ingredients:

• Fatty cream (from 33%) - 300 g
• Condensed milk - 100 g
• Dark chocolate - 80 g

How can you replace the ingredients: cream - fat sour cream (from 30%), chocolate - cocoa powder.

How to make chocolate ice cream at home

Place the cream (300 ml) in a deep bowl in which you will beat, dip the beaters from the mixer into it and put it all in the freezer for 10-15 minutes. The cream should be very cold at the time of whipping (this eliminates the possibility that you will beat the cream and get butter).

Start whipping the chilled cream at a low speed, gradually increasing it to a maximum. You will need to beat them to soft peaks and then add the condensed milk.

Take milk (100 g) from the refrigerator so that the ingredients are at the same temperature and combine faster.

So, there are clear traces of the whisk on the cream and the “drifts” formed by the spoon on the surface of the cream easily keep their shape - which means it's time to add melted chocolate.

How to melt chocolate in a water bath

For this recipe, we need melted chocolate. It can be obtained using a microwave oven by heating in short pulses of 15 seconds. In this case, you need to pull out a bowl with pieces of chocolate and mix constantly. But even with the most gentle heating, chocolate can take on flakes - overheat. Therefore, I always use a water bath, but not quite the usual one. I heat water in a saucepan (two fingers thick), put a bowl with pieces of chocolate on it, cover with a lid.

It turns out this construction:

That is, the chocolate under the lid melts from the residual heat in the water, while the saucepan is removed from the heat! With a conventional water bath, the water is constantly boiling and the chocolate can also overheat.

We just have to look under the lid sometimes and mix the contents so that the chocolate melts evenly.

Pour the melted chocolate into the whipped cream and begin to stir vigorously to mix it in as soon as possible.

Since the chocolate is hot and the cream is cold, it can take on grains, resulting in a very tasty ice cream! (It tastes like chocolate chip ice cream.)

If you want the pieces of chocolate to be larger - do not melt in the bath, but grate on the smallest grater.

We spread the homogeneous air mass into a mold (you can use special molds for ice cream) and put it in the freezer. Due to the fact that there is a lot of cocoa in the composition, the mass solidifies very quickly, and after 2 hours you can enjoy the wonderful taste of homemade ice cream.

Allow the ice cream to sit at room temperature for half an hour before putting it in the bowls. Since ice cream is made with cream (and not water like store-bought), it takes a little longer to thaw.

In this recipe, I do not recommend replacing dark chocolate with milk chocolate, as the taste will be lost. If there is no dark chocolate, in this case, give preference to cocoa powder.

Bon appetit!

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