Homemade Chocolate Ice Cream: An Ode to Pure Pleasure
A Unique Sensory Experience, a journey through flavors that conquers the palate of every enthusiast. Its velvety creaminess, its harmony of intense flavors, and its impeccable consistency make it an undisputed masterpiece of Italian gastronomic tradition.
A Symbol of the Italian Dolce Vita Homemade chocolate ice cream is an undisputed symbol of the Italian “dolce vita”, an emblem of the culinary tradition envied worldwide. After a long search for ingredients to achieve the perfect ice cream, I arrived at this basic recipe, which can be varied according to taste, believe me, it’s worth it.
Ice cream is synonymous with summer, warmth, holidays, joy, for children but also for adults. I remember when grandma would give me some money if I had been good, to go buy myself a nice ice cream cone, the happiness was immense and when I arrived at the ice cream shop my flavors were always vanilla and chocolate, I loved it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 11 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 215.18 (Kcal)
- Carbohydrates 30.48 (g) of which sugars 27.01 (g)
- Proteins 5.17 (g)
- Fat 9.79 (g) of which saturated 2.48 (g)of which unsaturated 1.76 (g)
- Fibers 2.36 (g)
- Sodium 22.17 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups whole milk
- 1/3 cup heavy cream, 35% fat
- 1/3 cup sugar
- 1/4 cup dextrose
- 2 1/2 tbsp skim milk powder (skim)
- 1/2 tsp locust bean gum
- 1 egg yolk
- 1/3 cup unsweetened cocoa powder
Tools
- Ice Cream Maker KitchenAid 5KSMICM Ice Cream Maker, Aluminum, White
- Whisk Fackelmann Kitchen Whisk, Stainless Steel, Silver, 28 x 6 x 6 cm
- Small Pot Lagostina Gioiosa Deep Casserole in Stainless Steel 18/10 Ø 14 cm, Induction Pot, Gas and Oven up to 482°F, Polished Exterior and Satin Interior Finish, with Bakelite Handle
Steps for Homemade Chocolate Ice Cream
We begin by combining the powders (milk powder, sugars, locust bean gum, cocoa) in a bowl, keeping a little sugar aside. In a small pot, heat the milk with the reserved sugar. When the milk reaches 86°F (use a kitchen thermometer), add the cream. Once it reaches 104°F, add the powders, continuously stirring with a whisk.
Add the egg yolks (if the recipe calls for it) and, without stopping stirring, bring the mixture to 176/185°F for a couple of minutes to pasteurize. If you need to add creams or pastes, dissolve the cream separately with a bit of hot milk and combine it with the mixture. Let it cool down to 39°F, then place the mixture in the fridge for 6 to 12 hours.
At this point, you can add cheese (mascarpone, ricotta) or yogurt if you want, and blend. Churn in the ice cream maker until done and serve. You can also prepare it the day before; once churned, transfer it to a container and place it in the freezer.
Storage of Homemade Chocolate Ice Cream
It keeps for a week in the freezer
