When the summer heat crosses the bar at +30, one does not have to think about hot tea with chocolate, as the soul begins to demand frozen treats. If the refusal of chocolate is the last thing you can think about, then you can replace your desired tile in the summer season with homemade chocolate ice cream.
Recipe for chocolate ice cream in ice cream
Ingredients:
- milk - 480 ml;
- cream - 580 ml;
- black chocolate - 400 g;
- granulated sugar - 170 g;
- egg yolks - 8 pcs.
Preparation
After combining the milk with cream, place them on the fire and leave it until the boiling begins, then remove the sauté pan from the heat and add the chocolate. When the chocolate chips melt, allow the milk to cool, while whipping the milk with sugar until white and creamy consistency. Pour warm chocolate milk to the eggs, stirring constantly, then return the saucepan to the fire and allow the mixture to warm up and thicken (do not boil!).
Skip the base for the ice cream through a sieve, cool and pour into the ice cream maker. Cool down by following the instructions to your particular device, and then place the ice cream in the freezer for 4 hours.
Chocolate ice cream without cream and eggs - recipe
Ingredients:
- milk - 420 ml;
- cocoa powder - 60 g;
- black chocolate - 60 g;
- handful of hazelnuts;
- dates - 12 pcs.
Preparation
Soft dates peel and beat with milk with a blender. In the mixture add cocoa powder, and then, if desired, you can put a little vanilla paste. Put the milk in the freezer for an hour, so that the ice cream base should cool down properly, and chop the hazelnut with chocolate into a large crumb. Mix the crumb with ice cream and leave in the ice cream maker for the time specified in the instructions to the device. Next, the ice cream is transferred to the freezer until it freezes.
Homemade chocolate ice cream: a recipe without a freezer
Ingredients:
- milk - 120 ml;
- fat cream for whipping (from 33%) - 420 ml;
- cocoa powder 30 g;
- evaporated milk - 290 ml.
Preparation
Before you make chocolate ice cream at home, cool the bowl and corolla well, which will come in contact with the cream. This simple trick will help to facilitate whipping. Next, mix the cold cream with milk, condensed milk and cocoa, and start whisking until the mixture has grown by a third, in its consistency resembling melted ice cream. Pour the base for the treat into the freezer and leave it in the freezer until it freezes.