- Home
- Recipes
-
Categories
- Eggplant (76)
- Chocolate (117)
- Mushrooms (108)
- Strawberry (103)
- Drinks (98)
- Tomatoes (209)
- Cottage cheese (122)
- Second courses (470)
- Easter (93)
- Post (106)
- Recipes from the chef (99)
- Apples (147)
- Cheese (177)
- Chicken (132)
- Summer recipes (123)
- Puff pastry (72)
- Salmon (72)
- Pancakes (108)
- Pie (84)
- Cream (129)
- Cake (71)
- Bakery (302)
- Eggs (225)
- Lemon (102)
- Dinner (413)
- Pies (133)
- Vegetables (122)
- Ice cream (75)
- Recipes with milk (118)
- Salads (221)
- Cookies (75)
- Breakfast (197)
- Sandwich (104)
- Trick (90)
- Baking with egg (80)
- Collection of recipes (1083)
- There are common allergens (858)
- Just (871)
- Impressive recipe (654)
- Dinner with potatoes (100)
- Hot dishes for new year (286)
- Garlic season (297)
- Carrot season (200)
- Potato season (150)
- Recipe with video (163)
- Poultry dishes (76)
- In 30 minutes (264)
- Flour main courses (117)
- Green season (298)
- Does not contain common allergens (232)
- The island (217)
- Low calorie (153)
- Sweet pepper season (88)
- Tomato season (158)
- Snack (159)
- Salads with vegetables (71)
- In 15 minutes (79)
- Breakfasts with eggs (77)
- Soups (95)
- First courses (96)
- Baking (117)
- Low calorie (99)
- Dinner (219)
- About
- Contact
Homemade chocolate ice cream

If you are a chocoholic like me, then this recipe is for you! There is a very famous Swiss ice cream brand that I am a fan of. Unfortunately, the price of this ice cream is so cosmic that I stubbornly began to look for a homemade ice cream recipe that would even come close to that great taste. And of course I found it! Incredibly rich chocolate taste of dense, velvety ice cream, along with pieces of dark Swiss chocolate - a delight! Believe me, but better check - after all, this magic is not so difficult to prepare.
How to cook Homemade chocolate ice cream
Step 1
This number of products is calculated for an ice cream maker with a 500 ml bowl and the yield of finished ice cream is about 500-600 g. You need to prepare an ice cream maker in advance (freeze the bowl according to the instructions) and containers for freezing the finished ice cream.
Step 2
In a saucepan, combine milk and cream, bring the mixture to a boil. During this time, finely chop 150 g of chocolate.
Step 3
The milk mixture boils - add chocolate to it and mix with a whisk until a homogeneous chocolate "milk" is obtained.
Step 4
At this time, combine the yolks with sugar and beat them until a fluffy white mass. Without stopping whisking, we turn the mixer speed to a minimum, and pour our chocolate "milk" into the whipping yolks in a thin stream.
Step 5
We transfer the resulting mixture back to the saucepan and, constantly stirring with a whisk, over low heat, bring the temperature of the mixture to 84 degrees. I recommend using a cooking thermometer. If it is not there, you can cook the cream (and this turns out to be a classic English cream), but there is a risk that the mixture is overexposed on fire and the yolks will curdle. If everything is done correctly, a homogeneous, slightly thick chocolate cream is obtained. Leave it to cool first at room temperature, then in the refrigerator for 3-5 hours. I always leave overnight.
Step 6
We take out the ice cream maker and turn it on, prepare the container for freezing.
Step 7
Finely chop 50 g of chocolate and add to the cold chocolate mixture, mix with a whisk.
Step 8
Next, proceed according to the instructions for your ice cream maker. I just transfer the cream into the bowl, the stirrer works all the time. After 10-15 min. The mixture will become very thick - you're done!
Step 9
Turn off the device, transfer the mixture to a container for freezing and put in the refrigerator for at least 8-10 hours.
Step 10
Before serving, keep the ice cream container at room temperature for 10-15 minutes - you can form balls and help yourself.
Reviews: 0
Have you already prepared this recipe? Tell what you think.