Last year I started learning the theory behind making different kinds of ice cream. I bought a very detailed webinar from a pastry school and pulled out all my books on the subject. I started to work on my knowledge with classic English cream-based ice cream. And today I will share with you the easiest to make and very tasty chocolate ice cream.
You can eat it on its own, use it as a base for more complex desserts, or make it in popsicle molds and dip it in frosting.
What kind of chocolate to choose for ice cream?
When choosing chocolate, you should always pay attention to the percentage of cocoa in the recipe. The largest assortment, of course, in confectionery stores. There you can get a large pack at once or the right amount by weight.
If you buy a bar in a regular supermarket, be sure to look at the cocoa content in the composition, not on the front of the package, it can be very different.
What is a water bath?
It’s essentially a gentle way to heat or cool a product. In this case, hot is needed to melt the chocolate without overheating it. Cold helps to cool the ice cream base faster.
To make a hot water bath, you need to take two pots of different diameters or a pot and a bowl. Pour water into the larger one and put the smaller one on top. Important: Water should not touch the bottom of the upper pan. The product on top will gradually heat up due to the low boiling water on the bottom.
The chocolate does not need to melt completely. When you see that the main mass has already melted, remove the pan from the bath and stir the chocolate intensely with a spatula.
A cold bath is easiest to make in a large rectangular baking dish by pouring ice in there. The ice cream base will need to be poured into a wide-bottomed container, placed directly on the ice and refrigerated, stirring constantly. The thinner the layer of cream, the faster and more evenly it will cool.
Chocolate ice cream
Delicious and not cheesy ice cream made with real chocolate and English cream. Recipe for the ice cream maker.
Ingredients
100g of 70% cocoa dark chocolate
70 grams of egg yolks
140 grams of sugar
25 g cream 33%
665g 3.5% milk
Instructions
- Prepare hot and cold water baths.
- Melt chocolate in a hot water bath.
- Place sugar in a heavy bottomed saucepan, add cream and milk. Bring to a boil.
- Meanwhile, mix the yolks with the other half of the sugar.
- Whisk continuously and pour half of the milk mixture into the yolks. Return the milk-tempered yolks to the ladle with the rest of the mixture, and, stirring constantly, cook until 82 degrees.
- In three rounds, mix the resulting English cream with the chocolate. Make an emulsion with an immersion blender.
- Heat until it reaches 85 degrees. Then immediately strain through a fine sieve into a wide mold standing in a cold water bath. Cool as soon as possible and leave in the refrigerator for 12 hours.
Prepare in an ice cream maker according to the instructions.
About Post Author
