Summer is coming and the best way to beat the heat is a nice serving of ice cream. Make it chocolate and you’ll surely enjoy eating it. However, the commercial chocolate ice cream being sold in the grocery is less chocolatey than it should be. Chocolate ice cream should be chocolatey, right? So I decided to make my own homemade chocolate ice cream.
I first tried doing homemade chocolate ice cream several years ago but it’s a total failure. I should have used an ice cream maker which is totally impractical since I will not use it a lot. Even trying the ice bucket method was a disaster.
Here comes the Tasty videos in Youtube. This is an adorable channel for food enthusiast and food lovers. I’ve learned a lot from watching their videos. They had this one episode entitled Homemade Vs. Store-bought: Ice Cream which shows different methods of preparing ice cream. They had the simple two – ingredient ice cream and the more complex method using an ice cream maker.
I searched different recipes using the two – ingredient ice cream making and it’s really simple. All you need are two cups of heavy cream and a can of condensed milk. Of course you can vanilla and other flavors you may like. But of course, chocolate ice cream is still an all time favorite, right?
I tried to follow the usual recipes but I find it too sweet. So I decided to make my own recipe of homemade chocolate ice cream. My homemade chocolate ice cream turned out to be creamier and less sweet than the regular recipes.
Also, instead of the regular whipping and folding, I added some egg yolks into the recipe. I first temper the egg yolks using the milk and chocolate mixture and add it into the remaining milk and chocolate mixture. I cooked it for another 3 minutes with continuous mixing while avoiding boiling the mixture.
For this this recipe of homemade chocolate ice cream we will need the following:
Ingredients
| 300mL | Condensed Milk |
| 1 Cup | Bittersweet Chocolate |
| 2 pieces | Egg Yolks |
| 1 Tablespoon | Vanilla Extract |
| 3 Cups | Heavy Cream, chilled |
| 1 Cup | Chocolate Chips, optional |
Procedure
Refrigerate the bowl and beater attachment of mixer. We want everything cold when preparing the ice cream.
Heat Condensed Milk until warm and add the bittersweet chocolate. Mix until the chocolate melts and a smooth mixture is achieved.
Slightly beat the egg yolks in a bowl. Add a third of the chocolate mixture into the egg yolks and mix until incorporated. Add the yolk mixture into the chocolate mixture and continue mixing. Be sure the heat is at medium low. Do not let the mixture boil or you’ll end up with scrambled egg ice cream. Mix for three minutes.
Switch off heat and mix in the vanilla extract. Transfer in a bowl and cover with a cling wrap. Refrigerate for an hour to an hour and a half.
Beat the chilled heavy cream until soft peak, about 2 to 3 minutes at medium speed. Fold in a third of the whipped cream into the chocolate mixture. Then, gently fold in the whole chocolate mixture into the whipped cream.
Add the cup of chocolate chips into the ice cream and transfer into a suitable container. Alternatively, you can just add the chocolate chips as a topping when serving the ice cream. Chill for at least 6 hours.
Creamy Homemade Chocolate Ice Cream Made Easy
Ingredients
- 300 ml Condensed Milk
- 1 Cup Bittersweet Chocolate
- 2 pieces Egg Yolks
- 1 Tbsp Vanilla Extract
- 3 Cups Heavy Cream Chilled
- 1 Cup Chocolate Chips Optional
Instructions
- Refrigerate the bowl and beater attachment of mixer. We want everything cold when preparing the ice cream.
- Heat Condensed Milk until warm and add the bittersweet chocolate. Mix until the chocolate melts and a smooth mixture is achieved.
- Slightly beat the egg yolks in a bowl. Add a third of the chocolate mixture into the egg yolks and mix until incorporated. Add the yolk mixture into the chocolate mixture and continue mixing. Be sure the heat is at medium low. Do not let the mixture boil or you’ll end up with scrambled egg ice cream. Mix for 3 minutes.
- Switch off heat and mix in the vanilla extract. Transfer in a bowl and cover with a cling wrap. Refrigerate for an hour to an hour and a half.
- Beat the chilled heavy cream until soft peak, about 2 to 3 minutes at medium speed. Fold in a third of the whipped cream into the chocolate mixture. Then, gently fold in the whole chocolate mixture into the whipped cream.
- Add the cup of chocolate chips into the ice cream and transfer into a suitable container. Alternatively, you can just add the chocolate chips as a topping when serving the ice cream. Chill for at least 6 hours.
