Chocolate icecream

Creamy and delicious ice cream. Recipe here too - http://noiinbucatarie.ro/inghetata-de-ciocolata/

  • Ingredient:
    • 500 ml liquid cream
    • 4 egg whites
    • 5 tablespoons sugar
    • 4 tablespoons cocoa
    • 1/2 esenta de rom.

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Chocolate ice cream:

Mix the whipped cream until it becomes a dense foam.

Mix the egg whites separately together with the sugar. Mix the whipped cream with the egg whites, add the sifted cocoa and the rum essence and mix well.

Put in bowls and put in the freezer for 3-4 hours until it freezes.

It is very creamy.

Good appetite!

Tips sites

1

It can also be made with orange essence.


Chocolate Ice Cream - Recipes

Haplea continues to abuse the ice cream machine. Here is an interesting suggestion for chocolate lovers.

What you need for 6 servings (picture 1)
& # 8211 2 yolks
& # 8211 200 ml milk
& # 8211 200 ml liquid cream
& # 8211 50 gr sugar
-100 gr chocolate

Optional:
-chocolate topping

Work plan:
& # 8211 rub the yolks with the sugar until you get the consistency of a cream
& # 8211 strain the milk and heat it again, then pour it thinly over the yolk cream and mix continuously with a whisk until it thickens a little. Here are the same steps as for vanilla ice cream (obviously, except for the vanilla infusion). Leave the yolk cream aside for 5 minutes, meanwhile heat the liquid cream (without boiling), then turn on the heat and dissolve the chocolate pieces (pictures 2, 3). What we obtained, we add over the yolk cream (pictures 4.5).
It is preferable to leave this composition in the refrigerator for at least 1-2 hours.
& # 8211 now comes the ice cream machine. The inside bowl of the appliance must be left in the freezer for at least 12 hours. Only then do we use it. We start the ice cream machine and while it works we add the ice cream composition taken from the fridge. Let the machine do its job for about 20 minutes and the ice cream is ready (picture 6).

The alternative to the ice cream machine is to put the ice cream composition in the freezer and, at an interval of 40 minutes, 3 times, to take it out of the freezer and try to break the ice crystals that form. After repeating the procedure, leave it in the freezer until the ice cream is ready.
The fact is that we are very happy with this device because we got a very creamy ice cream, it made us think of the ice cream eaten in Italy, maybe the best ice cream & # 8230.

Preparation time: 30 minutes (no time in the freezer)
Price: 2 / serving (may vary depending on where you take the ingredients)


Chocolate Ice Cream - Recipes

Haplea continues to abuse the ice cream machine. Here is an interesting suggestion for chocolate lovers.

What you need for 6 servings (picture 1)
& # 8211 2 yolks
& # 8211 200 ml milk
& # 8211 200 ml liquid cream
& # 8211 50 gr sugar
-100 gr chocolate

Optional:
-chocolate topping

Work plan:
& # 8211 rub the yolks with the sugar until you get the consistency of a cream
& # 8211 strain the milk and heat it again, then pour it thinly over the yolk cream and mix continuously with a whisk until it thickens a little. Here are the same steps as for vanilla ice cream (obviously, except for the vanilla infusion). Leave the yolk cream aside for 5 minutes, meanwhile heat the liquid cream (without boiling), then turn on the heat and dissolve the chocolate pieces (pictures 2, 3). What we obtained, we add over the yolk cream (pictures 4.5).
It is preferable to leave this composition in the refrigerator for at least 1-2 hours.
& # 8211 now comes the ice cream machine. The inside bowl of the appliance must be left in the freezer for at least 12 hours. Only then do we use it. We start the ice cream machine and while it works we add the ice cream composition taken from the fridge. Let the appliance do its job for about 20 minutes and the ice cream is ready (picture 6).

The alternative to the ice cream machine is to put the ice cream composition in the freezer and, at an interval of 40 minutes, 3 times, to take it out of the freezer and try to break the ice crystals that form. After repeating the procedure, leave it in the freezer until the ice cream is ready.
The fact is that we are very happy with this device because we got a very creamy ice cream, it made us think of the ice cream eaten in Italy, maybe the best ice cream & # 8230.

Preparation time: 30 minutes (no time in the freezer)
Price: 2 / serving (may vary depending on where you take the ingredients)


CREAMY CHOCOLATE ICE CREAM WITHOUT EGGS

Creamy chocolate ice cream recipe without eggs and without an ice cream machine is the recipe for the finest and most delicious chocolate ice cream, without ice needles, prepared easily and quickly by any beginner in the kitchen.

Ice cream, everyone's favorite dessert on hot days (and not only then), can be prepared at home with simple, easy-to-purchase ingredients. My recipe doesn't differ much from other simple ice cream recipes I've already posted on the blog: ice cream tiramisu without eggs, creamy lemon ice cream or quick ice cream with condensed milk.

To get a chocolate icecream hello then use the chocolate you like the most!

I used dark chocolate that brings intense taste and milk chocolate that softens and sweetens the final aroma. I recommend you not to use household chocolate.

Cream for whipped cream must be at least 30% fat. There are brands of cream for sweetened or unsweetened cream. You can add 30 g of powdered sugar, if it is not sweetened.

You will mix the whipping cream until it thickens very little. You don't need to thicken it and even more so you don't have to mix it until it becomes hard as butter.

To get a creamy chocolate ice cream without eggs and without ice needles, prepared without an ice cream machine, I used thick and creamy sweetened condensed milk in a metal dose. NOT use condensed milk for coffee.

This is your best ally if you want to get rid of ice needles that make you look ugly and influence your final taste.

Sweetened condensed milk can be found in Carrefour, Auchan, in online stores, in Arab or Russian stores.

There are many secrets to prepare homemade creamy chocolate ice cream with a smooth, soft and fine appearance.

Some prefer starch, others use cream cheese (mascarpone), others jelly or pectin. And, last but not least, sweetened condensed milk. There are also recipes in which you can find them combined.

I admit that the idea of ​​starch in ice cream does not delight me very much, I prefer it in cake creams. This does not mean that if you choose such a recipe you will not get a good taste.

The tastes are our own and each of us chooses what he likes best.

And because we're talking about tastes, I have to tell you that I put in chocolate ice cream recipe vanilla paste. You can use natural vanilla extract or natural vanilla essence. Other flavors can be added, according to taste: orange, rum, mint.

If only adults will eat this ice cream, then you can add a tablespoon or two of whiskey cream or another chocolate liqueur. Alcohol does not form ice needles, it even prevents their formation, so do not be afraid to use it.

Whether you are an expert in the kitchen or you are a beginner, you will make an ice cream according to the recipe that suits you best. You can choose the simple method or you can go back to the complicated recipes with eggs, which require boiling an egg cream and using an ice cream machine.

Some of you do not have ice cream machines in your house. Either you do not have storage space, or you have not thought to buy one, the recipe I present below is perfect for you because it does not require such a device. You don't even need to take it out of the freezer after 60 minutes to mix it, like grandmothers did. It will be fine, smooth and creamy, with an extraordinarily good taste.

That being said, I now leave you with the list of ingredients and how to prepare them creamy chocolate ice cream without eggs, without ice cream machinea, presented step by step below:

INGREDIENT:

150 g dark chocolate 70-75%

300 ml whipped cream

30 g powdered sugar & # 8211 optional

200 g sweetened condensed milk

1 teaspoon vanilla paste

optional: 1-2 tablespoons chocolate liqueur / whiskey cream

I prepared my ingredients at hand so that everything would go smoothly.

I melted the milk chocolate in a bain-marie. In the meantime, I mixed the whipping cream. I had unsweetened sour cream, so I added 30 g of powdered sugar.

When it thickened a little I added condensed milk - only 200 g (weighed!). I used the box for the picture, so you can see its consistency. It is very thick, not as liquid as the one for coffee.

The melted chocolate was mixed well with the milk until it was homogenous. I let it cool until it was just slightly warm. I put it over the cream mixed with condensed milk and mixed until I obtained a homogeneous composition.

I put the chocolate ice cream in the shape I was going to freeze it. You can choose plastic boxes with lids, heat-resistant shapes or even in cake trays. The last two need to be wrapped in food foil so that the ice cream does not smell like other foods in the freezer.

The creamy chocolate ice cream doesn't need to stay too long for the spoon to fit into it.

It can be eaten immediately after it is taken out of the freezer. It has an intense chocolate taste and is fine, smooth and creamy.

From my point of view, it is the best chocolate ice cream, so I invite you to try it and convince yourself.

And because it is summer and very hot, I invite you to stay in the area of ​​the recipes you will want to sprinkle with, so I will show you below how to prepare a lemonade correctly:


  • 4 large yolks
  • 150 g of sugar
  • 500 ml of milk
  • 150 g bitter chocolate
  • a pinch of salt

After an hour and a half I took the box out of the freezer and mixed it again to break the ice crystals formed. We put it back in the freezer and after 2 hours we can serve a delicious ice cream and chocolate. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 4 large yolks
  • 150 g of sugar
  • 500 ml of milk
  • 150 g bitter chocolate
  • a pinch of salt

After an hour and a half I took the box out of the freezer and mixed it again to break the ice crystals formed. We put it back in the freezer and after 2 hours we can serve a delicious ice cream and chocolate. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Fine chocolate ice cream

We are in the middle of a summer that has proved unusually hot so far, so I thought that the most suitable recipe for these hot times would be an ice cream (let's cool down a bit :). The recipe belongs to a famous Greek chef (whom I watched for years on television shows in Greece, Arghiro Barbarigou).

Preparation time: 00:05 hours
Cooking time: 00:15 hours
Total Time: 03:20 hours
Number of servings: 8
Degree of difficulty: reduced

Ingredients Fine chocolate ice cream

  • 375 gr. Chocolate with 50% cocoa
  • 500 ml of milk
  • 500 ml whipped cream with 30% fat
  • 125 grams of sugar
  • 2 sachets of vanilla sugar
  • topping: 50 gr. chocolate with 50% cocoa, 50 ml. whipped cream with 30% fat
  • optional: fruit or other syrups & # 8230 to taste.

Preparation Chocolate ice cream

1. Break the 375 grams of chocolate into pieces and place in a larger bowl. Separately, put in a pan, on the fire, 500 ml of milk, 500 ml of sour cream, 125 grams of sugar and the two sachets of vanilla sugar. Stir (on the fire) until the sugar melts and heats well (not to boil). Set the composition aside and add over the chocolate pieces, stirring constantly until it melts. When the composition has cooled completely, place it in a container in the freezer and stir vigorously at least five times every 30 minutes (to form ice needles). Of course, an ice cream machine would simplify your life a lot, simply pour the cooled composition in its well-frozen container (overnight, in the freezer), turn it on for 20 minutes then put the ice cream in the freezer to strengthen well.

2. For topping, stir continuously over low heat (in a kettle) the 50 grams of whipped cream with 30% fat and 50 grams of chocolate, until it melts and becomes fluid. Be careful not to burn the chocolate, for this you stir constantly.

When serving (apart from the chocolate sauce) I added a few cherries and a little cherry jam syrup. Chocolate is suitable for many combinations & # 8230 the choice is yours! Have a craving and enjoy it with pleasure & # 8230 because it is really delicious!


Chocolate icecream

It's the best chocolate ice cream I've ever made. I am convinced that this has more to do with the base than I would have thought, as I am convinced that if I used the nonsense sold under the name & # 8222household chocolate & # 8221 in most supermarkets (the one in the form of a block, which has everything on the label , less cocoa), I would have ruined the base and, of course, the ice cream. I used a cheap chocolate (but chocolate) with 55% cocoa. The ratio between base and chocolate was 60/40, ie for 100 grams of mixture I put 60 grams of yellow base (see the link above to find out how to get it) and 40 grams of melted chocolate.

I melted the chocolate on low heat (on the steam bath it is the safe method, if you have a double-bottomed pot and you know how to adjust the temperature, you can melt it directly on the fire).

I put the chocolate and the base in the blender jar.

I mixed until smooth.

I poured the mixture into the ice cream vat.

The household machine delivers ice cream in 20-30 minutes (depending on how cold the mixture is used), those used in ice cream parlors or restaurants deliver ice cream in 10-15 minutes.

That was all. The sweet cream cream (not vegetable!) Goes well with chocolate ice cream.

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33 Comments

Hello! I have two questions: 1: when I pour the base over the melted chocolate, in a blender, what temperature should the base have?
2: If I don't have that ice cream maker, can I put it directly in a metal container in the freezer? Aren't those crystals made? :)

1) cold, 2-4 degrees Celsius
2) it works, crystals can appear, kneading has the role of preventing the appearance of crystals and introducing air into the composition.

thank you very much! a beautiful day!

What if I don't have an ice cream machine and no money to buy too soon? How do I make ice cream?

Two buckets, ice, salt and a lot of patience.

You can put it in the freezer, but you have to take it out to mix from time to time (about 30 minutes or an hour) and it lasts longer.

you buy ready-made, because it just doesn't write in the first post what you have to do or in yesterday's post

I have to try the recipe too, my kids are crazy about chocolate ice cream!

I found a good beak at LIDL, they have the so-called household chocolate with 50% cocoa, and they also have black beak, that has 74% cocoa, it's super good and goes great with sweets, it melts well, it has a floury consistency & # 8230 ..and it's also cheap on top

I found 2 types of chocolate 55% but they are bitter, both the one from K and the one from P. Did you use the one from K?

the more bitter the chocolate, the more cocoa it has. ice cream made with 55% cocoa chocolate will not be bitter, you have enough sugar in the composition. candia is ok.

I also prepared chocolate ice cream, it turned out much better than vanilla, somehow creamier, denser, please another sensation, possibly due to the fact that I made the base from 300 ml milk and 180 ml whipped cream but also due to chocolate .I made only about 600 ml of base (I cooled it) then I added 240 g of melted chocolate (my ice cream machine has a capacity of only 800 g, that's why I made one day of vanilla and the next of chocolate). A madness came out & # 8230

I don't think you are waiting for a confirmation that it would be the best home made ice cream ever but it is. I have eaten enough gelato in my motherland.
Only now I would have a request: for a pistachio gelato what would be the approximate proportions?
I guess I have to blend the pistachio with olive oil and hot water until it becomes a paste.
For the chocolate ice cream I used a proportion of 100 50% dark chocolate and 40 grams of 70% dark chocolate with 210 grams of base to make it more "colorful" the final product & # 8230In the base I used 200 grams of sugar and yolk to supplement another 50 grams. There was no lack of the other 50 grams in the final product.
I come back with the question: for pistachio ice cream what would be the proportion?
Thank you in advance.

I haven't made pistachio ice cream yet, I can't say. I trust this recipe (use ready-made pistachio paste, Italians sell something like that, in our country it can be found at suppliers of ingredients for pastry) http://www.inghetatadecasa.ro/

How do I make the fastest and best bad ice cream: a can of sweetened condensed milk, a can of natural liquid cream as a base. To these you add the chocolate you want melted, flavors, fruits or whatever else comes to mind. And it never makes concrete, it stays creamy)

Mr. Adrian Hadean, you convinced me & # 8230am and ordered a 1.5 l ice cream machine at a very advantageous price & # 8230 & # 8230thanks for the recipes & # 8230.be healthy! and I'm waiting for the walnut ice cream recipe

congratulations! I'm sure it's something good!
I also made strawberry ice cream and it turned out very good.

Good evening!
I have a misunderstanding! Shouldn't the yellow pasteurization base change its consistency? Shouldn't it bind and become like cream or something? Mine is as liquid as it was in the beginning. What to do?
Thanks.

if you keep it on fire long enough, it thickens slightly (if you put everything in it). with gums, it thickens harder.

I don't understand anything anymore, please explain to me & # 8230. in all the ice cream recipes it says that in 250 ml of milk you put 500 ml of liquid cream & # 8230. and in your recipe in 1 liter of milk you put 100 ml of liquid cream & # 8230. 8230 & # 8230cum e correct. I want to make ice cream and I don't know the proportion of milk-cream & # 8230..thanks.

the recipes I give here are good, I tested them and they work. for others I do not guarantee.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
I adapted the recipe a bit, I used 250 ml of 2% fat milk, 25 ml of sour cream (combined 30% and 12%, 3 yolks (approx. 50 gr.) And 70 gr. Of sugar (I replaced some of the sugar with yolk). I put all this in Thermomix, mixed for 10 seconds at speed 4. Then 10 minutes at speed 2, at 70C and 5 minutes at speed 2, temperature 80 C. Then I finish as I learned and in the meantime 100 gr. 70% chocolate (I used Lindt) at speed 2, heated in Thermomix for 5 minutes at 70 C. Pour the base over the chocolate back into Thermomix, mixed for 10 seconds at speed 10 and ready with it in the ice cream machine. how it goes with the saline solution between the vats, 10 g of salt and 40 g of water, the salt completely dissolved then put in a fixed vat In 30 minutes I had the best ice cream delivered by Nemox Gelatissimo according to a brilliant Hadean recipe.
Very fine consistency, no traces of crystals or granules (I made it before with milk, eggs, sugar, sour cream and a little granular texture came out, excellent taste.
Thanks for the inspiration!

What device do you have?
I also saw it at 255 RON and 399 €?
Do the cheap ones work?


200 g white chocolate
400 ml whipped cream
blue coconut
candy decor

Put the pieces of white chocolate in a pan and then pour half the amount of cream. Put on low heat or baine-marie until completely melted.
When the white chocolate is melted, add the rest of the cream and put it in the fridge for 3-4 hours. Then mix the composition well and put it in the freezer for 5-6 hours.
The ice cream is mixed every 30 minutes to break the ice needles that form and to get a creamier texture.


Simple and fast Belgian chocolate ice cream

I always liked ice cream and it didn't matter if it was fruit or chocolate! It was important to be cold and cool me on hot summer days or simply as a dessert!

I can say that I tried various ice cream recipes, but I didn't like any of them! Where else can we say that it is done very quickly and does not require separating eggs, being careful not to get caught boiling.

I discovered this recipe in the house of my friends in the Azores and since then I can say that I don't need another one, it doesn't taste like eggs, powders, the only basic ingredients being milk, with different additions of fruit, vanilla or chocolate, it depends on what goes through my head.

Ingredient:

  • 400 ml condensed milk
  • 500 ml of cow's milk cream with a minimum of 35% fat
  • 1 tablespoon vanilla extract
  • 200 g Belgian chocolate with 72% cocoa

Method of preparation:

We put the bowl of the ice cream machine in the freezer at least 24 hours before.

Break 150 g of chocolate into pieces, and cut the other into thin strips or small cubes.

Heat the cream in which we add the broken chocolate pieces and let it melt and then homogenize.

Add condensed milk and vanilla extract, then mix. Let them cool for at least 2 hours or overnight.

Remove the ice cream machine from the freezer and pour the chocolate cream composition. We start and let it do its job. If we do not have an ice cream machine, we put the composition in a bowl, put it in the freezer and mix it every half hour, for creaminess and to avoid the formation of ice crystals.

Pour the ice cream obtained in a saucepan over which we will add the difference of chocolate cut into thin strips or small cubes. We pass it lightly with a spoon, just enough to incorporate some of the chocolate pieces.

We put it back in the freezer for 1-2 hours, depending on how fast it freezes.

10 minutes before serving, take the casserole out of the freezer into the fridge, so that it can be handled more easily. With the help of an ice cream tongs, we will slice and serve with fresh cherries, mint, chocolate or any other combination you like.


  • 1 L milk
  • 6 eggs
  • 35 g sugar
  • 1 vanilla stick
  • 50 g cocoa
  • 50 g household chocolate
  1. Bring the milk to a simmer, add the sugar and vanilla and simmer for another 2-3 minutes. Separately, beat whole eggs in a bowl, then gradually pour the hot milk over the eggs, stirring constantly with a whisk or mixer.
  2. Strain the whole composition and cool it in a bowl with cold water, stirring occasionally. Meanwhile, dissolve the cocoa in a little warm water and easily incorporate it into the rest of the composition.
  3. When it has cooled well, add the chopped household chocolate, then put the chocolate cream in a bowl and put it in the freezer.
  4. And so, very simply, you got the most delicious chocolate icecream! Put the mixture on the fire a little more, taking care not to boil it.

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