Dark chocolate ice cream
Votes: 2
Time: 5 hours 30 minutes
Complexity: average
Quantity: 550 ml.
Complexity: average
Quantity: 550 ml.
We offer a recipe for healthy dark chocolate ice cream, made at home. The ice cream is made with egg yolks, a mixture of milk and cream, and dark chocolate. To make it, you'll need an ice cream maker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g dark chocolate, broken into large pieces
- 1 cup of milk
- 1/2 cup sugar
- 6 egg yolks
- 1 and 3/4 cups chilled heavy cream
- 2 tsp vanilla extract
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Recipes with similar ingredients: milk, ice cream, eggs, cream, vanilla extract, dark chocolate
Cooking the dish according to the recipe:
- Place the chocolate in a microwave-safe dish and melt in the microwave in 40-second intervals, stirring after each. Stir until smooth and set aside.
- In a medium saucepan, combine the milk, sugar, and egg yolks. Cook, stirring, over high heat for 7 minutes, until the sugar has dissolved and the mixture has thickened enough to hold a spoon. Strain the custard through a fine-mesh sieve into a blender.
Add the melted chocolate and blend until smooth, about 1 minute. Add the heavy cream and vanilla and blend for another 30 seconds. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. - Transfer the cooled custard to an ice cream maker and churn according to package directions. Transfer the ice cream to an airtight container and freeze until firm, about 2 hours.
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