Death by Chocolate Ice Cream presents a super rich, thick and creamy ice cream based on double chocolate mousse and chocolate fudge. Every bite is the dream of a chocolate fan! Yield: 1 1/2 quarts Preparation time: 30 minutes Cooking: 15 minutes Tessa recipe summary… Taste: ridiculous chocolate flavor, but neither bitter nor strong. Texture: very rich, delicious and creamy.
The slightly chewy and thick fudge swirl just takes it to the next level! Easy: This is an ice cream recipe based on custard, so some extra steps and waiting time are required. I assure you it is worth it! Pros: Probably the best chocolate ice cream ever. Consequences: patience is required. Oh yeah. undoubtedly! Did you know that a few years ago I published a cookbook about homemade ice cream sandwiches? 3 bowls of chocolate ice cream scoops I tried *hundreds* batches of ice cream until I was convinced that I could make the perfect ice cream while sleeping. Writing a cookbook is a crazy job, and now I remember those messy, stressful and good days every time I make ice cream. In fact, I made so many ice creams that I had to buy another refrigerator. Oh, in the middle of the photo shoot of my recipe at home, my air conditioner turned off. In the summer. In Phoenix, Arizona. Shooting ice cream in 100°F weather is something I don’t want my worst enemy to happen…so basically what I’m going to say is every time I share an ice cream recipe, you know I’ve got you protection of. Everything will be fine, the death recipe of chocolate ice cream is no joke!
Only suitable for serious chocolate fanatics. Homemade Chocolate Ice Cream Popsicle Ice Cream Jar and Blue Ice Cream Scoop How to Make Chocolate Ice Cream Why Choose Creamy Ice Cream? Generally speaking, there are two types of homemade ice cream. American/Philadelphia ice cream. -This has no eggs and no cooking. It is made by mixing milk, cream, sugar and flavoring agents, and then whipping in an ice cream machine. This is faster and easier than custard-based ice cream, but not too rich and tends to freeze in the refrigerator. French/Custard ice cream: This involves slowly boiling the custard with eggs on the stove to a safe temperature, then cooling it down completely, then whipping in an ice cream maker. The result is super rich, creamy and smooth ice cream. Here I have a complete step-by-step video tutorial on how to make custard ice cream. If you have never made custard ice cream before, I suggest you check it out before making this recipe.
Here are some more tips: Prepare an ice bath before cooking the custard so you can immediately remove it from the fire and filter it into the ice bath. This will stop the cooking process and prevent the custard from overcooking. Overcooked custard will condense, so be careful when tempering the yolk. While stirring constantly, slowly pour the hot cream mixture into the whipped egg yolks. This process allows you to gently heat the egg yolks so that you don't mess them up and you end up with a thick ice cream. For best results, use an instant-reading thermometer to cook the custard to 175° F, or until the custard covers a scoop of wood on the back. If the mixture drifts a few degrees, that's fine. Whatever you do, don't stop stirring, don't let it boil. Always use whole dairy products to make ice cream!
Do not substitute low-fat dairy products in this recipe. The fat in cream and whole milk helps give ice cream a luxurious and smooth texture. If you use low-fat dairy products, the ice cream will harden and freeze. Sugar = the key to creamy ice cream! Like fat, sugar also helps to make a smooth, creamy scoop of ice cream. If you reduce the sugar, you will make an ice cream that is crispy and icy. Homemade ice cream: How to make ice cream with a machine: I made this ice cream with my trusted Cuisinart ice cream machine. I have made hundreds of batches of ice cream on this machine and it has never disappointed me. If you use such a machine, just make sure that the freezing bowl is completely frozen, otherwise you will end up with soup instead of ice. cream. For safety, I like to freeze my overnight. For the same reason, make sure your custard mixture cools completely before mixing.
Everything should be cold, cold, cold How to make ice cream without a machine-Although using an ice cream maker is the easiest way to make delicious and rich creamy ice cream, if you don't have one, I have prepared it for you. I have a complete video tutorial to show you three ways to make ice cream without a machine. How to store and serve ice cream: Store ice cream in an airtight container with a plastic film on the surface. This will help prevent freezing. The longer the freezing time, the longer the flavor will mature. If the ice cream has been in the refrigerator for a long time, let it sit in the refrigerator for 20-30 minutes before picking it up to soften it evenly. Remember, this is homemade, so it does not contain stabilizers or softeners. This scoop of ice cream makes even the hardest ice cream scoop look like butter. Store it in the refrigerator for up to 2 weeks, although I doubt it will last that long! Empty Chocolate Ice Cream Bowl More freezing recipes to try: Chocolate Chip Cookie Dough Ice Cream Strawberry Cheesecake Ice Cream Coffee Brownie Ice Cream Peppermint Chocolate Cake Sandwich