Sunday, July 23, 2017

Scrumptious homemade chocolate ice cream

How my scrumptious chocolate ice cream looked like after staying in the fridge for over 24 hours. As tasty as fresh Very scoop-able.

I have made at least 10 batches of ice cream since the purchase of my ice cream maker last year. While I loved every single batch, something is just not right:

  • While they are all smooth and rich when freshly made, the texture become icy and hard once frozen overnight! 
  • I used the best chocolate, different mix-in, but they taste nothing like Haagen Dazs. 
  • I might not have the patience for that egg yolk cooking process. I've thrown out many batches of overcooked egg yolk since. What a waste!
What is missing? I've read so many "scientific" ice cream making articles. I tried different ideas.  The best texture, best tasting ice cream I made was the one I made with sweetened chestnut cream (creme de maroon) so I didn't have to add white sugar. But making ice cream with liquid sugar doesn't seem to make that difference.

Finally I read the Kitchn "Best homemade chocolate ice cream" article which was just posted last month. It has condensed milk in the recipe, which is also an ingredient on the Haagen Dazs box! Haagen Dazs is my favourite store brand ice cream.   I think I found the holy grail. I made it immediately this weekend. O dear! This is just how Haaden Dazs belgium chocolate ice cream tastes like. That rich chocolate flavour with a hint of caramelised taste. That is it! That is the secret I have been searching for! 

A few tips/reminders on ice cream making:
  • Use condensed milk!
  • Whisk the heavy cream until standing, then add/fold it in the other ingredients gently as per recipes. That seems to make the product more fluffy and less dense/hard. 
  • Dutch processed cocoa powder really make that chocolate flavour stands out
  • Whisk the custard for the one last time before putting in the ice cream maker
  • I reduced the sugar content but added more chocolate than the recipe called for. The product seemed fine
Scrumptious chocolaty chocolate ice cream

1. Melt 200g chocolate in a bowl sitting on top of boiling hot water. I used Callebaut semi-sweet chocolate, 54% cocoa.  (original recipe called for 6 oz or 170g chocolate - mix of milk and dark)

2. Whisk 1 cup of Heavy Cream until standing
3. Add the 1 cup of cream (whisked), 2 cups of fresh milk, 1/4 cup sugar, 1/2 cup condensed milk, 3 big table spoons of dutch-pressed cocoa power.  (original recipe called for 3/4 cup of sugar)
4. Heat on medium-high until simmering for 2-3 minutes. Continue whisking occasionally 

5. Gradually add the hot dairy mixture into the melted chocolate. Blend throughoutly. 
6. Put in freezer until cooled (approx 1 hour?)
7. Whisk the mixture again before putting in the ice cream maker. 

8. Pour the mixture in the ice cream maker. I churned it for at least 50 minutes. 

9. Move the churned mixture into a pre-frozen container.

VIOLA!! This is how it looks after 10 hours of freezing. I was in such a rush to try out the new recipe that I forgot to add any mix in. 

This will be my go-to recipe. I will try condensed milk on other flavours ice cream =)))))
I'm so excited!


  1. You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says
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