Creamy chocolate ice cream has a silky smooth texture and rich aroma. It is prepared from natural cream and cocoa powder. With purchased products, such a delicacy is simply impossible to compare.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Ice cream … A delicacy that all generations eat with pleasure. Its incredibly huge assortment allows everyone to enjoy their favorite taste: it is pure ice cream, and with additives, and dairy, and cream, and fruit, and chocolate, and in waffle cups, and chocolate glaze, and with all sorts of additives, and "heaped up" with fantasies culinary designers. Well, how can you resist? However, with all such a large choice, everyone knows that the most delicious, healthy and without chemicals is exclusively homemade ice cream, rather than its industrial competitors. Therefore, in this review, I suggest making a homemade chocolate treat yourself. The resulting dessert is soft, homogeneous, with a rich taste, chocolate color and without ice grains.
You can even make homemade ice cream without an ice cream maker. The delicacy will turn out to be just as tasty and amazingly tender. You will never find that in a store. This is a real exclusive. In addition, you will simultaneously enjoy a fascinating culinary, beautiful and creative process. To prepare this dessert, you will need simple products, cocoa powder, which will provide a rich aroma, heavy cream will give a delicate taste, sugar is responsible for sweetness, and eggs are needed for a smooth texture. Finished ice cream can sit in the freezer for several weeks.
- Caloric content per 100 g - 207 kcal.
- Servings - 600 g
- Cooking time - 20 minutes for cooking, plus time for chilling
Ingredients:
- Medium fat cream - 500 ml
- Eggs - 2 pcs.
- Cocoa powder (not sweet) - 3-4 tablespoons
- Sugar - 100 g
Step by step preparation of creamy chocolate ice cream:
1. Pour cream and sugar into a saucepan. Do not add too much sugar so that the ice cream is not sugary sweet.
2. Sift cocoa powder into a saucepan with cream through a fine sieve. This will allow it to be sprayed over the entire liquid and break up any lumps. At the same time, keep in mind that if you use sweet cocoa, then reduce the amount of sugar.
3. Break the eggs and separate the whites from the yolks. Place the whites in a clean and dry container without liquid and fat droplets.
4. Beat the yolks with a mixer until fluffy and a pleasant light yellow shade.
5. Heat the cream over low heat, stirring constantly. It is necessary that the cocoa and sugar are completely dissolved. At the same time, make sure that they do not boil under any circumstances, otherwise the cream will curdle and the product will be irretrievably spoiled. Warm them up to 85-90 degrees.
6. Pour the whipped yolks into the chocolate mass.
7. Mix the food with a mixer. So that they are evenly distributed.
8. Take whites and a mixer with beaters.
9. Beat them well with a mixer until fluffy, stable white peaks.
10. Place the whites in a bowl of cream.
11. Use a very slow mixer or a hand whisk to stir the contents to distribute the food evenly throughout.
12. Transfer the food to a plastic saucepan, which will be sent to the freezer. Stir the food every hour with a whisk or mixer. Repeat this procedure 3-4 times until the mass solidifies completely.
See also a video recipe on how to make creamy chocolate ice cream without an ice cream maker.
