How to Make Super Heavy Chocolate Ice-Cream 🍦

by Goi Haru

Okay, chocoholics, look out! You'll love this. It is a recipe i swear by. You can reduce the amount of chocolate if you want. Enjoy!

Supplies

  • 250 Milliliters Cream
  • 750 Milliliters Chocolate milk
  • 8 Egg yolk
  • ½ Cups Sugar
  • ¼ Cups Cocoa powder
  • 70 Grams Semisweet chocolate
  • ¼ Cups Milk chocolate
  • 1 Tablespoon Vanilla extract
  • Instructions

    Step 1

    If u use kitchen aids ice cream maker, freeze the bowl for at least 12 hr. I recommend you freeze the whisk for the whipping cream too. (if you only have one whip freeze after u finish the base)

    Step 2

    Separate the yolks. Keep the whites for macaroon, i'll show u how later.

    Step 3

    I don't have semi sweet chocolate, so i use half dark and half milk chocolate. I love F&N choco milk, so i use this brand, you can use the brand you like, but taste it first to adjust the sugar.

    Step 4

    Heat up the milk.

    Step 5

    Add the semi sweet chocolate, make sure it's not too hot, we don't want boiled milk.

    Step 6

    Whisk to dissolve the chocolate completely. There will be little bubbles appearing around the side of the pot and very small amount of steam. Put it off the heat.

    Step 7

    Beat the egg yolk on low

    Step 8

    Add sugar

    Step 9

    And cocoa powder. Make sure everything is well combined

    Step 10

    With the mixer on medium por in a little bit of milk mixture (slowly! We don't want scrambled eggs). This is called scolding the eggs. Then pour the rest in, slowly

    Step 11

    Put everything back on low heat and stir until coating the back of the spoon. (drag you finger across the spoon if the mark stays, u got it)

    Step 12

    Transfer to a bowl cover up with plastic wrap.

    Step 13

    Chill over 6 hr. Clean up your whisk and stick it in the freezer now.

    Step 14

    After 6 hours. Whip up the whipping cream with a splash of vanilla

    Step 15

    Until looks like this 🍦💛

    Step 16

    Fold into the milk mixture. We need maximum air-ration, cos our chocolate is a bit heavy.

    Step 17

    Don't over mix it. This is how it should look like. Don't worry abt the marble stream. We will have the churn it anyway.

    Step 18

    Put it in the ice cream maker. Churn it on low speed.

    Step 19

    Chop up some milk chocolate of your choice. You can use chocolate chips, if you like. But i think random chunk is more fun.

    Step 20

    As the ice cream is starting to set put them all in.

    Step 21

    After 45 min. You'll get soft serve ice-cream. Put it in container and freeze it for harder ice cream.

    Step 22

    For ice-cream cake, instead of putting ur soft serve in a container, put it in spring form cake mold, freeze then add the next flavor. To release the cake wipe warm tower on the mold will help.

    Step 23

    You can adapt the recipe into many other ice creams. I will post more flavor recipes soon. Today i made a lot of them including the ice-cream cake for a party.