Homemade chocolate ice cream
The best chocolate ice cream recipe I've ever tasted. Creamy ice and a full chocolate flavor. Can be prepared with and without ice maker. Try it yourself.
Ingredients
- 1⅔ heavy cream
- 1⅔ cups whole milk
- 7 oz dark chocolate
- ½ cups sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- ⅛ teaspoon salt
Notes
- Chocolate tends to burn real quick. Therefore we use a method called au bain-Marie. Take a pan with a bit of water and bring that to a boil. Hang a heat-proof bowl above the water, but don't let it touch the water. Everything you put into that bowl will slowly heat but won't burn.
- If you have no ice cream maker, mix the cream until it got's the thickness of yogurt. Gently spoon the chocolate milk, honey, cornstarch, vanilla extract, and salt through and follow the above method (See the description of how to make ice cream without an ice cream maker tip 2).
- Use the best dark chocolate you can find. This makes the taste of the ice cream even better. How higher the percentage of cocoa will be the more intense the chocolate flavor.
- Make sure all your ingredients are thoroughly cold. Your ice cream will be ready faster.
- Flavoring at taste doesn't make much sense. The cold changes the sweet flavor(it becomes less sweet when it is cold). You can't test it very well because of that.
- Replace the dark chocolate with a dark chocolate bar with hazelnuts. Or add some chocolate chips.
- Replace the whole milk with soy milk and the whipped cream with soy cream which can be whipped. A bar of good dark chocolate is lactose-free (always check the ingredients). This makes this recipe lactose-free.
Instructions
- Put the chocolate, along with milk and sugar in a bowl and melt the chocolate au bain-Marie (see TIPS)
- When the chocolate has melted take the bowl off the heat and let it cool down to room temperature.
- Cover the bowl with plastic foil and let it further cool in the refrigerator for at least 2 hours.
- In a second bowl add the honey and cream. Mix until the whipping cream is stiff.
- Add vanilla, salt, and cornstarch through the chocolate mixture.
- Mix with a spatula the whipped cream through the chocolate mixture.
Without an ice cream maker
- Pour in a freezer box and let it freeze for at least three hours in the refrigerator.
With an ice cream maker
- If you've got an ice cream machine. Pour the mixture into the machine and turn it on for about 30 minutes, so it freezes quickly.
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