Easy Recipe - How to Make Delicious Home Made Chocolate Ice Cream with little Time and Money

Making your own ice cream recipe is kind of fun.

After all, you have complete control of what goes into it. That means Real Chocolate. Real nuts (if you wish). Farm fresh eggs from the farmer's market are highly recommended. The photo is an accurate depiction. It's a full mouth of chocolate flavor - no decorative sprinkles or doo dads are needed!

Ice Cream Recipe:

5 eggs, 10 Tablespoons sugar, 1/2 liter of whipping cream, 25 grams of sour cream or plain (not liquid) yogurt, 75 to 100 grams of bittersweet (cooking) chocolate, 1 T. vanilla flavoring, 1/2 teaspoon of salt

Technique:

Whip the cream until it's fluffy - firm and put it into the refrigerator. Separate the eggs and whip the egg whites frothy, then slowly add sugar and vanilla. The sugar needs plenty of mixing so the ice cream won't be gritty. Next add the yolks, one by one, then slowly add the whipped cream, vanilla and salt. Use a hand mixer so it doesn't look globby.

In a small saucepan at low heat, put a little milk in the pan then add the cooking chocolate, stirring carefully to avoid burning. Once it's completely melted, let it cool a little, then add into a container where you will store the ice cream. It must be able to stay in the freezer. A Tupperware type container is fine, making sure that the lid seals well.

In the air-tight plastic container, first put the melted chocolate in. Then add the creamy mixture beaten earlier, little by little, so the ice cream mixture has a consistent color and texture.

The ice cream (now wet) looks full and good, and not too runny. If by chance it looks too thick, add some milk and stir. It all depends on how full and stiff the egg whites have beaten up.

The ice cream takes about 12 hours to freeze solidly. If there are pieces of chocolate or fruit, it needs to be stirred a couple of times during freezing, so that the pieces don't all fall to the bottom.

Fruit (especially Banana) Variation:

Instead of chocolate, two ripe, smashed bananas can be substituted. They should have the consistency of baby food, unless you like chunks in your ice cream, simply a matter of preference. Like before, add the creamy mixture to the banana and keep mixing until it looks homogeneous (identical), then put it into the freezer.

Plain old vanilla turns out great, too. It requires a little less liquid, since there are no additives. No need to stir it in a few hours. After whipping it up, put it in the freezer and check back in 12 hours.

Cost:

In the past, in calculating my cost, I was amazed to see that it came to half the cost for double the quantity! Not only that, the ingredients were of much higher quality (many commercial ice creams have "traces of peanuts" on the list of ingredients - yuck! and how a peanut would be anywhere ice cream beats the heck out of me!). This year I am not so sure, but as I love my homemade ice cream, I just make it and enjoy.

This recipe is very easy, nutritious and filling. Because the ice cream is all made of natural products, it's a flavor worth getting used to. No one said it is low calorie, but just one scoop is very satisfying. You "feel" the chocolate, the cream, and the wonderful foamy texture is definitely worth the effort of making it.

Toppings, Anyone?

IMHO, you don't need to add anything. No nuts, no whipped cream, no cherry. No chocolate syrup, no sprinkles, no nothing. But feel free to add whatever you like. Sliced fruit is a great choice on the vanilla like strawberries, peaches or bananas, especially if they're fresh.

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Leave a Comment.

Any other ice cream combinations worth experimenting with ?

Best regards,

ECAL