How to Make Chocolate Ice Cream

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You needn’t visit the store to enjoy wonderful, creamy chocolate ice cream — anyone can make ice cream at home following these steps.

Step 1: Boil milk
Add the milk, cream, and vanilla extract to a pot and bring it just to a boil. Cover the pot and remove it from heat.

Step 2: Chop chocolate
Chop the chocolate into fine pieces and set it aside.

Step 3: Dissolve sugar
Stir together 1/2 cup sugar with water in a pot until the sugar dissolves and the mixture boils and turns to a deep caramel-colored syrup.

Wash off any sugar crystals on the side of the pot by swirling the liquid around in the pot.

Step 4: Whisk in cream
Whisk the warm cream mixture into the syrup over low heat until the liquid is smooth and any sugar crystals have dissolved.

Step 5: Beat yolks
Beat the egg yolks with the salt and remaining 3 tablespoons sugar in a large bowl with an electric mixer at high speed. Continue beating the egg mixture until it increases three-fold in volume and thickens, about six to eight minutes with a hand mixer.

Start the mixer on low speed and work up to avoid splattering the counter top and your shirt with eggs.

Step 6: Mix eggs and syrup
Add the hot syrup mixture to the yolks in a slow stream, whisking, then transfer the custard to a saucepan.

Step 7: Cook the cream
Cook the creamy mixture over moderately low heat, stirring constantly, until the custard is slightly thickened.

Do not let the cream mixture boil, it may ruin the ice cream.

Step 8: Add chocolate
Force the warm custard through a fine-mesh sieve into a bowl with the chopped chocolate and let it stand one minute. Then, whisk the mixture until it is smooth.

Step 9: Let cool
Cool the custard to room temperature, stirring occasionally, for about 35 minutes.

Step 10: Freeze custard
Freeze the custard in an ice cream maker, and put it in the freezer in a covered container to harden for at least 1 hour. Then, scoop, serve, and enjoy!

Did You Know?
Ice cream soda was first served in both Chicago and Philadelphia in 1874.

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