Monday, March 2, 2015

Homemade Chocolate Ice Cream

Helloooo there!!! After years posting recipes at our my personal site, I will slowly move them here that way you can have easier access on our favorite food and recipes.

Chocolate Ice Cream is Didi's favorite. He could finished a bucket of this in one seating if we let him {of course we never did}

Asian Family Recipes: Chocolate Ice Cream
I tried 3 different chocolate ice cream recipes before finally settled with this one. Most of the chocolate ice cream recipes were way too sweet and chocolate-y {is there such word?} for me. Finally, after cutting down the amount of sugar and chocolate, I'm happy with the result. Chocolate Ice Cream Recipe

The ingredients: Chocolate Ice Cream Ingredients

 Chocolate Ice Cream

Somebody kept stealing the chocolate during the photo shoot. Homemade Chocolate Ice Cream


Hey, I know you!

 Chocolate Ice Cream Recipe
Are you done, ma? Can I eat it now? 

Please...please...please... Yay!

Asian Family Recipes: Chocolate Ice Cream

Homemade Chocolate Ice Cream

 Chocolate Ice Cream Recipe Cook time:
Ingredients:
1 pint or 473 ml heavy cream {I got mine from Trader Joe's. Do not use an ultra-pasteurized one} 
a pinch of salt
1  1/2 cups or 375 ml whole milk 
130 grams sugar
4 large egg yolks

1 ounce bittersweet/ dark chocolate bar, roughly chopped
40 grams unsweetened cocoa powder {I use Ghiradelli's}

Directions

  1. Heat the cream, salt, milk and sugar in a medium saucepan, bring it to a gentle boil then turn off the heat. Add the cocoa powder and whisk until smooth.  
  2. In a separate bowl, whisk together the egg yolks. Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
  3. Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius. Remove the pan from the heat.
  4. Set a strainer on the top of a container. Strain the custard into the container. Let it cool until it reaches room temperature. 
  5. Refrigerate overnight, and process in an ice cream maker for 25 minutes or according to the manufacturer's instruction. Mix in the chopped chocolate at the last 5 minutes.

Happy ice cream making!

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