Homemade chocolate ice cream

Description

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.

Cooking

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.