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)
Separate the yolks. Keep the whites for macaroon, i'll show u how later.
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.
Heat up the milk.
Add the semi sweet chocolate, make sure it's not too hot, we don't want boiled milk.
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.
Beat the egg yolk on low
And cocoa powder. Make sure everything is well combined
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
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)
Transfer to a bowl cover up with plastic wrap.
Chill over 6 hr. Clean up your whisk and stick it in the freezer now.
After 6 hours. Whip up the whipping cream with a splash of vanilla
Until looks like this 🍦💛
Fold into the milk mixture. We need maximum air-ration, cos our chocolate is a bit heavy.
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.
Put it in the ice cream maker. Churn it on low speed.
Chop up some milk chocolate of your choice. You can use chocolate chips, if you like. But i think random chunk is more fun.
As the ice cream is starting to set put them all in.
After 45 min. You'll get soft serve ice-cream. Put it in container and freeze it for harder ice cream.
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.
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.
- 250.0ml Cream
- 750.0ml Chocolate milk
- 8.0 Egg yolk
- 1/2c Sugar
- 1/4c Cocoa powder
- 70.0g Semisweet chocolate
- 1/4c Milk chocolate
- 1.0Tbsp Vanilla extract