Chocolate Ice Cream Recipe - Swasthi's Recipes (2024)

FAQs

What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

One of the first ice cream flavors I developed was Mexican Chocolate. I used the Mexican hot chocolate for the milk portion of the ice cream, then added cocoa, vanilla, cinnamon, cream, and cayenne pepper. The result was amazing. It's like deep, rich chocolate with a sneaky little kick of heat at the end.

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy. Bring the base to 170-180°F. Chill thoroughly - Let the base chill in the fridge 4-12 hours before churning.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Rich chocolate enlivened with cinnamon and spicy chillies

From the clay pot of the Mexican kitchen comes the alluring combination of chocolate, cinnamon, and a little spice.

“Mexican ice cream is closer to gelato, as it has less fat and air than American style,” Gerson says. Unlike the Ben & Jerry's we're used to, ice cream in Mexico also places more stress on the flavoring agents, like chocolate, cinnamon, and fruit, and less emphasis on mix-ins like candies and cookies.

Helado is probably the most common word for ice cream in Spanish.

Make a custard out of milk, egg, sugar, salt, and vanilla. Remove from stove and let cool. Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture. Eat right away (before it melts on you!) or pour into ice cube trays.

How to make ice cream in the 1800s? ›

The effort needed to produce a serving of ice-cream in an early Victorian household can be seen in this 1856 recipe: 'Break a pail of ice in pieces, add four pounds of salt and mix well; put a pewter freezing-can in an empty pail and surround it with ice; put the pudding ... into the can, and turn it very rapidly with ...

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture.

The most important ice cream ingredients come from milk. The dairy ingredients are crucial in determining the characteristics of the final frozen product. Federal regulations state that ice cream must have at least 10 percent milkfat, the single most critical ingredient.

Fat. A great ice cream owes its smooth, creamy mouthfeel to fat, which helps keep ice crystals small. As Bauer explains, fat is also extraordinarily effective at carrying flavors, so when ice cream melts in your mouth, you are hit with the taste of your ingredients.

At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.