Chocolate ice cream

Category: Dairy and egg dishes
Chocolate ice cream

Ingredients

Chocolate 72% 200 g
Milk 6% 380 ml
Sugar (fructose) 85 g

Cooking method

  • I bring 100 ml of milk (or cream) with sugar to a boil.
  • I put all the chopped chocolate in hot milk. While stirring, dissolve the chocolate until smooth. If the chocolate did not have time to dissolve before the mass cools, I heat it up in the microwave for 15 seconds. I take it out of the microwave every time after the expiration of time and mix well. It is important not to overexpose or overheat! The chocolate melts slowly, so stir it a little longer so as not to heat it in vain.
  • Chocolate ice cream
  • I cool the chocolate mass a little. And I begin to add the remaining cold milk a little bit, stirring thoroughly.
  • Chocolate ice cream
  • By the time all the milk is added, the mixture is usually cool enough.
  • I pour it into an ice cream maker.
  • Chocolate ice cream
  • It freezes for 45 minutes.
  • Bon Appetit!
  • Chocolate ice cream

The dish is designed for

3

Time for preparing:

1 hour

Scarlett
The recipe is just super. : girl_claping: Tell me, is it possible without an ice cream maker - just in the freezer until freezing? Or do you need to stir a couple of times in the process?
Arka
Without an ice cream maker, you will definitely have to interfere often. Maybe once every 15 minutes.
The mixture turns out to be liquid, not saturated with bubbles, so you have to jump next to it

But!!! Chocolate can also be made on custard according to the same principle as rum, but instead of coffee with rum at the end, mix melted and cooled chocolate! Oh, I came up with it!

look here Coffee and rum ice cream
Then it will turn out whipped, airy, and there will be no need to slam the refrigerator door!
SchuMakher
Arka I overcame you dressed up?
IRR
Quote: ShuMakher

Arka I overcame you dressed up?
yeah, pretty! How ice cream her.

Arch! I liked the recipe that just milk, not cream, etc. calla lilies. That’s why I don’t go there, to ice cream makers, because no matter what the recipe is, it’s +500 kilocalories. And now, here, I thought about the apparatus
Arka
Yes, yes, I had to jump in a dress yesterday, otherwise everyone strives to call names a boy, and a boy from me, frankly, shitty no

Lady! It's better to come to me with "you"
Arka
Quote: IRR

I liked the recipe that it was just milk, not cream and so on.
So there, in the original, was the purest feces: a pound of sugar, cream of all fat contents ...
how then to jump into a dress ?!
IRR
Quote: Arka

So there, in the original, was the purest feces: a pound of sugar, cream of all fat contents ...
how then to jump into a dress ?!

and most importantly, how to jump beautifully after it?

shl. subscribed to the topic
Gypsy
Something with my diet this year I did not pull the ice cream maker into the light of God. I'll go get it, there is milk in the house (3%), chocolate too
Arka
and there you can still pour a couple of grams of something tasty (rum, cognac, whiskey)
very aromatic
but freezes longer
Gypsy
Let me just have a remnant
Arka
Quote: gypsy

Let me just have a remnant
milk can be reduced by this "residue"
IRR
Quote: Arka

milk can be reduced by this "residue"
then, it will be necessary to change the name to vodka ice cream with light chocolate flavor
Arka
vodka ice cream is already sherbet
IRR
Quote: Arka

vodka ice cream is already sherbet
??? Oh, here's the next recipe, but it would seem ... only the recipe was tweaked ... but the consequences
SchuMakher
Quote: Arka

So there in the original was the purest feces

Shaw and with this you can make ice cream ??
fugaska
Quote: ShuMakher

Shaw and with this you can make ice cream ??

yeah, you can! and tears it up well!
Arka

right now I will rewrite the recipe, especially for fugasca and noise!
IRR
Quote: ShuMakher

Shaw and with this you can make ice cream ??

matroskin_kot
Lose weight me, lose weight ... IRR, ett, do you care about our hvigurs ??? Knock off your appetite ???
Kalmykova
WILL NOT HELP !
IRR
Quote: Kalmykova

WILL NOT HELP !
Natasha, well, look, a man put out a recipe, practically on the water, and you with your categorical verdict!
matroskin_kot
YYYY, and after adjustment there is half a whiskey, and the other half is sugar and other calories.
Kalmykova
Actually, I mean that nothing threatens our appetite: you can't beat it! And I love morozhenko! Strongly! Well, actually, it’s immediately noticeable ...
Arka
So! Shouted here!
While you were kneading whiskey with calories, I already froze a new one
come on, everybody here Assorted blueberry and strawberry
fugaska
oh, I made it !!!! Yummy!!!!!
especially for chocolate lovers - well, sooooo chocolate !!!!
Arka
Thank you for your feedback!
Fugasca, this is not very chocolate yet, you try to remove 100 ml of milk, well, reduce the sugar, - you cannot distinguish it from a chocolate
fugaska
Quote: Arka

Thank you for your feedback!
Fugasca, this is not very chocolate yet, you try to remove 100 ml of milk, well, reduce the sugar, - you cannot distinguish it from a chocolate

that I did something like that!
I reduced the milk with sugar by eye, it boiled yet, shoved two chocolates there. then there was a sluggish attempt to whip cream 33% Prostokvashino ... I must say that provided that I whipped a glass of cream with a blender in a bowl, I also succeeded!
in general, it happens just like with sweets - the taste depends on the taste of the chocolate! I still had to sprinkle a spoonful of cocoa, for greater chocolate

and also .... reminded me of this chocolate flavor Baskin-Robins ice cream! there was such a royal chocolate mousse with marshmallow and almonds. you will have to try to get as close to taste as possible!
Arka
Quote: fugaska

reminded me of that chocolate flavor Baskin-Robins ice cream! there was such a royal chocolate mousse with marshmallow and almonds. you will have to try to get as close to taste as possible!
And I didn't even try ...
Come on, "come closer", at least tell me how to do it, so with your submission I will try
Svetlana051
I also make ice cream on milk of only 1.5 fat content, I have allergy for raw milk, so I always bring it to a boil and the chocolate melts perfectly, add egg yolks (4 pcs. X 1 liter of milk) and again on fire
fronya40
WHAT DOES I NOT GET, WHAT I DID WRONG? took milk with liquid cream. 2 chocolates and is already whipped in the ice cream for an hour. and if now it is to cool, and beat with eggs?
Arka
Quote: fronya40

WHAT DOES I NOT GET, WHAT I DID WRONG? took milk with liquid cream. 2 chocolates and is already whipped in the ice cream for an hour. and if now it is to cool, and beat with eggs?
I didn't understand, did you pour the hot mixture into the ice cream maker?
Did it work in the end or not? If you need any additional information, please ask.
fronya40
: crazy: yes well no, what am i with greetings? I just cooled it down at room temperature. did I mean to cool it in the fridge? no, what about atk and it didn't work out for some reason ... I then took it, added homemade cream and whipped it with a mixer, again in the ice cream maker, again it turned out to be liquid (but the ice cream maker was probably already frozen) - I beat the sweat with a mixer and sent it in a bowl to the freezer ... I didn’t understand why it didn’t work out. Maybe it's the chocolate bar? I bought the cheapest 2 pieces. Now I have already bought 6% milk, I will do the test again. Now this question torments me very much.
fronya40
and another question - when I mix milk with chocolate, how should I cool it? room temperature? or freeze a little in the refrigerator?
Arka
Quote: fronya40

: crazy: yes well no, what am i with greetings? I just cooled it down at room temperature. did I mean to cool it in the fridge? no, what about atk and it didn't work out for some reason ...I then took it, added homemade cream and whipped it with a mixer, again in the ice cream maker, it turned out liquid again (but the ice cream maker was probably already frozen) - I beat the sweat with a mixer and sent it to the freezer in a container. I didn’t understand why it didn’t work out. Maybe it's the chocolate bar? I bought the cheapest 2 pieces. Now I have already bought 6% milk, I will do the test again. Now this question torments me very much.
It is unlikely that the point is in the chocolate. Most likely, your ice cream maker is enough to make only one full serving. It is necessary to cool to room t.
I can recommend making ice cream based on frozen berries as a second portion. The freezing time of such ice cream is twice as fast as others, since frozen berries immediately thicken the consistency, it is already half-finished. You can see here Assorted blueberry and strawberry.
anita-ekb
I took a liking to your recipe
Tell me, can you heat chocolate in the microwave?
Arka
Of course, it is possible in MV
But in order not to get into a mess, it is better to strongly (almost to a boil) heat the milk in a micron, take it out and throw the broken chocolate into the hot milk.

Recently, I have been doing 3.2% with milk
Deva
So I liked this recipe. Because of him, in general, I bought an ice cream maker. But...
For some reason, I can't do it either. I did everything as in the recipe. The mixture was cooled to room temperature. The ice cream maker was frozen in the freezer for 20 hours. And it's been an hour in the ice cream maker, and it's still runny. I put it on for another 30 minutes. How to fix it?
Pour into a bowl and freezer?
Save, otherwise the first pancake is lumpy. Ordinary, listen ...
Arka
Deva, I have never had any punctures. But I have a freezer, not an ice cream maker, the work of which directly depends on the temperature in the freezer. Perhaps this is the reason. Write, did you manage to try the ice cream?
Alexandra
Deva, before I bought a freezer, I cooked in the usual two ice cream makers.

I can share.
Firstly, the first time the washing machine can be frozen for more than 24 hours.
Secondly, it is very important what the temperature in the freezer is - in reality it may differ from the one declared by the manufacturer.
Last but not least, I always froze the mixture before pouring it into the ice cream maker. In a metal ladle, I put the mixture at room temperature for 15 minutes in the freezer (mine is 24C) or for 30 minutes in the refrigerator (in the zero compartment)

And after making the ice cream, she hardened for more than an hour in the freezer.

But in the end, I still bought a freezer, everything is without whims
Deva
Arka, Alexandra
I am reporting.
I spent another thirty minutes in the ice cream maker until it melted completely. And the mixture is still liquid. I poured it into a container and into the freezer. Three times in the process of freezing prevented. It was in the evening. In the morning I got it and tried it. Frozen chocolate to taste, with ice cubes. Tasty, but this is not ice cream in my understanding. Can I melt this mixture, whip the cream and stir it into this mixture. And again in the ice cream maker. What do you think?
And the temperature in my freezer is -20 degrees.
Arka
Virgo, next time use cream instead of milk. The fat will help thicken the mixture. And leave your ice cream maker in the freezer for 1.5 days, so that it freezes properly.
Deva
While I was thinking what to do, I ate everything.
And I liked this recipe because it is low in calories. Well, of course, compared to ice cream with cream. In the evening I muddied ice cream with cream, milk and yolks with dark chocolate, this is certainly super.
Alexandra
Deva, for low-calorie ice cream recipes, look to me - on my profile or on the website 🔗

all recipes are original, tested in practice
Sonadora
Arch! Natasha, did you have any hiccups today?
Dap I kneaded it in an ice cream maker today ... but at least it doesn't thicken! So I poured the truncated into a container, hid it in the freezer so that my ogleedy would not crush the "chocolate sauce", and then every 15 minutes ...
I just saw the 2nd and 3rd page of the topic, I gave it according to the recipe - in milk.
Arka
Manka, now I always make it with 3.2% milk.
I think it might be the ice cream maker.
I have a freezer.
If calories do not scare you, do it with cream, it will grab faster. And chocolate is better than 72-90%, it also thickens quickly
Sonadora
No, I don't have a freezer. Milk took 6%, and chocolate -75%, in the freezer the mixture froze for a long time, about three hours. I don't want to do it on cream, it's better to make the custard base from a couple of yolks next time.
Arka
I brew like this, but for an ice cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142090.0

It's strange that it doesn't thicken ... Did you freeze the ice cream maker well? Maybe your freezer does not give the declared -18 gr.? or is it a weak cold agent in the bowl.
Somewhere I saw complaints about the bowls, they say, nothing freezes, regardless of the recipe
Sonadora
Natasha, I have only been mastering it for a few days, the ice cream according to the recipe Sushki and popsicles from Chuchelka turned out fine. This means that either the paws of the mnu are crooked (which is most likely) or this recipe is great for another type of ice cream maker.
Anka_DL
Arch! I'm on a visit with a report
Chocolate ice cream
I put Oreo next to it so that it was better to see how intense the color of the ice cream was.
I don't have a freezer, the bowl stood in the freezer for its time and the ice cream turned out, so the recipe is universal. Chocolate took "Brut" 78%
Chocolate ice cream
It's a shame that it melts very quickly. And to my taste it was more soft cold chocolate than ice cream.
Thanks for the recipe

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