Chocolate Ice Cream
A rich chocolate ice cream at home without the fancy ice cream maker.
Servings: 1 /2 kg
- ½ cup cocoa powder unsweetened
- ½ cup sugar granulated
- ¼ cup brown sugar firmly packed
- ¾ cup full cream milk
- 1 ½ cup amul cream
- 1 ½ tsp vanilla extract
- a pinch salt
- 2 tbsp choco chips optional
Whisk together cocoa powder and both sugars till combined well.
Add milk to the cocoa mixture, and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
Add in cream, vanilla extract and salt. Mix till combined.
Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in choco chips. Allow it to set finally overnight.
Use cream with at least 35% fat content. In India only Amul cream of 28% fat content is easily available, so that is used but if you have access to higher fat content cream, please use that.
Using higher fat content cream will give firmer and richer ice-cream.
Add choco-chips in the end when you have finished repeated churnings and are ready to allow it to set for final time.
Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream
If you have an ice-cream maker, please move the mixture (step 4) into the ice-cream maker and churn for 20 minutes. And just set it one time in a pyrex dish. No need for repeated churning.