The one flavor that everyone enjoys is chocolate. In fact, one does not need an opportunity to get chocolate. It is this love of taste that makes people experiment with it. Many also enjoy ice cream in the winter! Here are two to try DIY recipes of chocolate ice cream that can be easily whipped up at home.
Chocolate Ice Cream by Murugan Sailappan, Confectioner, The Westin Mumbai
4 no – Egg yolk
60 g – Ricinus
30g – Liquid glucose
1 no – Vanilla bean
370ml – Double cream
120 g – Dark Belgian chocolate chips
* Take double cream and liquid glucose. Add to a clean pan, immerse a vanilla bean and put it on gas over medium flame.
* Slowly continue to stir the mixture with a whisk clockwise. When the cream is scalding, turn off the heat and let the cream soak for 10 minutes
* In a double boiler, beat egg yolks, sugar in a bowl until light yellow and creamy consistency for approx. 2-3 minutes and set aside. This mixture is called a sabayon.
* Then slowly add the sabayon to the above cream mixture and whisk clockwise.
* Heat the cream and sabayon mixture on medium flame, stirring constantly, until it thickens like a cream, thick enough to cover the back of the spoon.
* Melt chocolate chips in the microwave for 1-2 minutes.
* Add the melted chocolate to the above cream, whip to pull the chocolate evenly.
* Pour the above mixture into an ice container and freeze it for two hours.
* Pour the above ice cream mixture into an ice cream machine until it has set. Then store in the freezer until needed.
* Serve with a few extra chips of chocolate, sprinkle with cocoa powder.
Lush Chocolate Ice Cream by Ravish Mishra, Chef, The Westin Goa
30 g – Chocolate (semi-sweet or dark)
1 1/2 cups – whole milk
1 1/2 cups – Heavy cream
1/3 cup – Cocoa powder
3/4 cup – Granulated sugar
6 no – Large egg yolks
2 tsp – Puree vanilla extract
1/4 tsp – Kosher salt
The day before you plan to core, freeze the bowl on your ice machine. (Since your ice base also needs to cool down, we suggest you do that the night before as well.)
* Fill a large bowl with ice and water, set aside.
* Fill a medium saucepan with about two inches of water and set it over medium heat. Bring to a boil, then place a large heatproof bowl on top. Add chocolate and stir until melted. Allow to cool slightly.
* Whisk milk, cream and cocoa powder in a medium saucepan over medium heat. When the mixture starts to boil, take it off the heat and set aside. Beat sugar and egg yolks in a large bowl until pale and thick ribbons form, 3 to 4 minutes. (You can also use a hand mixer.) Whisk constantly and gradually add hot milk mixture, one ladle at a time, to the hot egg mixture.
* Pour the mixture into the pan and then whisk in the melted chocolate and set it over low heat. Boil, stirring often with a wooden spoon until the mixture thickens, making sure the mixture never simmers, about 4 to 5 minutes. To check if the mixture is complete, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go – it will be around 170 ° if you use a candy thermometer.
* When the cream has thickened sufficiently, stir in vanilla and salt. Strain into a large bowl and place in ice bath. Allow to cool to room temperature, then cover and refrigerate for three hours, overnight.
Loving ice cream
Once your vanilla cream has cooled and your ice cream machine is frozen, core the ice cream according to the manufacturer’s instructions.
Once the ice cream has a soft consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.
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