Scrumptious home made chocolate ice cream recipe!
I didn’t believe ice cream could be this good without an Ice Cream maker.
Rich and creamy, just like your favourite ice cream shop but easy to make at home with a few simple ingredients.
Yield: Yield: 3 Serves
Homemade Chocolate Ice Cream
Creamy and smooth no churn homemade chocolate ice cream is easy to make. Making this homemade chocolate ice cream involves a few steps, along with some chilling and freezing. But it’s well worth the time it takes to make the best chocolate ice cream ever!
Prep Time10 minutes
Additional Time40 minutes
Total Time50 minutes
Ingredients
200ml of milk (Warm)
1 egg
40g of fine sugar
120 grams Lindt 99% excellence chocolate
70 ml of water
140 ml thickened cream
7 ml vanilla essence
Instructions
Whisk the egg and sugar and add the warm milk whilst whisking.
Add the mix to a bowl and heat without boiling for about five minutes. Strain this mix and set aside to cool.
Break the chocolate into pieces and place into another bowl add the water, dissolve this slowly over a low heat.
Add the melted chocolate to the previous mix and stir. Important you now need to cool this mix.
Once cooled add the half thickened cream and vanilla and gently whisk for 1 minute.
Place this in your freezer remove after 20 minutes and whisk for a couple of minutes then return to freezer This adds air to the mix to avoid ice crystals forming in the mixture.
Notes
Chill all ingredients and utensils before you use them.
Be accurate with the quantity of sugar, too much will prevent the mixture from freezing and too little will cause the mixture to freeze hard and rocky.
Do not put warm mixtures into the finished container allow to cool.
Do not fill the container because freezing will increase the size of the contents.
Put freezer on coldest setting
Chocolate Ice Cream Recipe Variations
Rocky Road; Add some mini marshmallows and nuts. Almonds or peanuts are good in rocky road. Whisk them in with the cream & vanilla.
Fudge Swirl; After the final whisking, drizzle with ½ cup hot fudge sauce and swirl it in using a knife.
This will give you ribbons of fudge when you grab a scoop of the ice cream, rather than it unintentionally getting all stirred in.
This method would also be great for caramel sauce or peanut butter. Just warm the peanut butter a little first in the microwave (30 seconds should do) so you can pour it.
Mocha ice cream; Add in 1 Tbsp of espresso powder when you add the cream & vanilla.
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