Chocolate ice cream without an ice cream maker. Today I offer you a great solution to make both adults and children happy. When I was little, in my grandmother Maria’s pastry shop, we made semifreddo ice creams and truffles of all sorts.
I grew up with the smell of vanillin and anise instead of children’s cologne. A taste very dear to me was Gianduia.
I managed to get close to that taste with this recipe by replacing gianduia with Nutella, which makes the mixture elastic and very similar to the flavors of old-time ice cream parlors.
You will find the traditional recipe and the one with Bimby.

Thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: Bain-marie
Cuisine: Regional Italian
Seasonality: All seasons

624.87 Kcal

calories per serving

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Energy 624.87 (Kcal)
Carbohydrates 42.20 (g) of which sugars 37.55 (g)
Proteins 7.56 (g)
Fat 47.82 (g) of which saturated 11.68 (g)of which unsaturated 3.95 (g)
Fibers 2.73 (g)
Sodium 35.32 (mg)

Indicative values for a portion of 150 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

Chocolate ice cream without an ice cream maker

4 1/4 cups heavy cream
1 1/4 cups sugar (Or 300 g powdered erythritol)
2 packets vanillin
1 1/4 cups Nutella® (Or sugar-free protein cream)
6 egg yolks
3 egg whites
as needed dark chocolate (shaved)

Chocolate ice cream without an ice cream maker

Tools

what you need to prepare

Stand Mixer
Container for ice cream
2 Bowls
Pot
Spatula
Freezer
Hand Whisk

Preparation of Chocolate Ice Cream Without an Ice Cream Maker

Traditional preparation with stand mixer or electric whisk

30 minutes before, put the cream in the freezer. Then add half of the powdered sugar and the vanillin and start whipping.
Once whipped, put it in a bowl and store it in the fridge.
Heat the Nutella in a bain-marie. This is only necessary in winter months; in summer, it should be more fluid.
To pasteurize the whole eggs, you need 150 g of sugar from your recipe and 25 g of water.
Start whipping the eggs with half of the sugar. Put the remaining sugar in a saucepan with the water, and heat everything on the stove, stirring with a spoon. Check with a thermometer that the sugar syrup reaches 250°F (121°C), then slowly pour it over the whipped eggs, stirring gently with the whisk.
Take the whipped cream out of the fridge, and gently incorporate the eggs with a spatula from top to bottom, and then the Nutella.
until you get a smooth and homogeneous mixture.
Pour everything into a container and place it in the freezer for at least 6 hours.
After the time has passed, you can serve it in a cup or cone.
The Chocolate Ice Cream Without an Ice Cream Maker is ready.
Make space in the freezer, and 30 minutes before, put the cream and the bowl to chill.
After the time has passed, pour the cream into the bowl, then add the powdered sugar and vanillin
Whip without the measuring cup at speed 3.5 until you see through the hole that the cream is ready. Be careful not to overwhip, or you’ll end up with sweet butter.
When the cream is whipped, put it in a bowl and store it in the fridge.
Heat the Nutella in a bain-marie. This is only necessary in winter.
We pasteurize the eggs
Attach the butterfly whisk that comes with the Bimby. Now pour into the bowl, the whole eggs, the yolks, and the sugar and pasteurize them for 8 minutes at 176°F (80°C) speed 3.
At this point, take the whipped cream out of the fridge, and in the bowl, gently incorporate the eggs with a spatula from top to bottom, followed by the Nutella, until you get a smooth and homogeneous mixture.
Pour everything into a container and place it in the freezer for at least 6 hours. After the time has passed, you can serve it in a cup or cone.
With the help of our friend Bimby, we made Chocolate Ice Cream Without an Ice Cream Maker
You can serve it on its own or with whipped cream,
enjoy your tasting.