Kitchen appliances and utensils:bowl, bucket, sieve, whisk, silicone spatula, measuring cup, mixer, tablespoon, stove, cling film, freezer, ice cream spoon, serving bowls.
Ingredients
| Ingredients | amount |
| Sugar | 150 g |
| Cocoa powder | 25 g |
| Chicken eggs (egg yolks) | 3 pcs. |
| Milk | 300 ml |
| Dark chocolate | 1 tile (90 g) |
| Cream with a fat content of at least 33% | 300 ml |
Step cooking
- Using a knife, finely chop a bar (90 grams) of dark chocolate into small cubes. Pour sugar (150 grams) into the bucket and add cocoa powder (25 grams) to it. Mix the dry ingredients well with a whisk.
- Separate the yolks from the proteins and add the yolks (3 pieces) to the cocoa sugar. Proteins will not be used in this recipe. Grind the resulting mass well with a whisk.
- Pour cold milk (300 ml) in small portions into the mass and mix well with a whisk each time.
- Put the resulting mass in a bucket on a stove and, with constant stirring, bring to a light thickening. You can’t boil the mass. Strain the custard mass through a sieve into a medium-sized bowl.
- Add the crushed dark chocolate to the warm custard mass and stir with a whisk to completely dissolve the chocolate.
- Leave the chocolate mass to cool completely, stirring occasionally with a whisk so that no film forms on the surface. When the chocolate mass has cooled, you can begin to whip the cream. Whisk the cooled cream (300 ml) into a lush mass using a mixer.
- Add whipped cream in portions to the chocolate mass and mix everything gently with a whisk.
- When all the cream is mixed into the chocolate mass, try ice cream for sugar. If it seems to you that it is not sweet enough, add powdered sugar and mix with a whisk until it is completely dissolved. Cover the ice cream container with cling film and put in the freezer.
- Every 40 minutes, take out a container of ice cream and mix it with a whisk. So you need to do 4 times. This is necessary to break the ice crystals formed in the ice cream.
- Stir the ice cream the first three times with a whisk, and the last 4 times with a spoon, as it already thickens well. After the last stirring, close the container with ice-cream cling film and put it in the freezer for at least 6 hours, but best all night.
- After time, ice cream is ready.
Decoration methods and ice cream serving options
Remove the finished chocolate ice cream from the freezer and leave it at room temperature for 10 minutes to slightly thaw. With a special ice cream spoon, form three balls and put them in a bowl. Decorate the balls of ice cream with white or black chocolate, grated, crushed nuts, cream, topping or coconut.
Video recipe
How to make chocolate ice cream and mix it correctly every 40 minutes, see the video.
You learned how to make chocolate ice cream. Ice cream according to this recipe turns out to be creamy and tender, very chocolate and tasty, and it is easy and simple to prepare it. Try to prepare ice cream according to this recipe, because it turns out to be much tastier than the store one, and in the comments, be sure to write if you liked the result.
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