Chocolate ice cream without an ice cream maker! Enjoying a good homemade ice cream with your own hands is truly satisfying! And for those who don’t have an ice cream maker, will it be complicated? Absolutely not! It just takes a bit more patience, but the result will be equally guaranteed. In this recipe, I offer you my favorite flavor, chocolate. The preparation is done with a base of glucose, milk, cocoa, egg yolks, and dark chocolate. As a thickener, we will use carob seed flour. As you can see, I haven’t used cream, but it will still be creamy and super chocolaty! So I recommend trying and tasting it!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 6 Hours
- Portions: about 700 g
- Cooking methods: Stove, Other
- Cuisine: Italian
Ingredients
- 0.42 cup water
- 1 1/8 cup sugar
- 1 cup glucose syrup
- 1.9 cups whole milk
- 3 egg yolks
- 0.18 cup unsweetened cocoa powder
- 4.6 oz dark chocolate
- 1 tsp carob seed flour
Tools
- Saucepan
- Hand Whisk
- Thermometer
Steps
First, prepare the glucose and let it cool. Follow the link Homemade Glucose.
Then melt the chocolate in a double boiler.
When the syrup is completely cooled, put it in a saucepan and start adding cold.
the milk
The egg yolks, cocoa, and carob seed flour.
Turn on the heat to moderate and use a whisk to mix all the ingredients well.
Use a thermometer to bring the mixture to a temperature of 140°F. (Do not touch the bottom of the pot with the thermometer, otherwise the degrees may not match).
At this point, add the melted chocolate.
Stir, keeping the heat moderate, and this time bring it to a temperature of 176°F/185°F.
When it reaches the temperature, pour it all into a baking dish to speed up cooling. Cover with cling film in contact and let it cool for about 2 hours.
After that time, take the baking dish and start churning the ice cream. Use a whisk or fork to stir well and place it in the freezer for 1 hour. Then, you’ll need to stir it every half hour about 6 times.
After 4 hours in the freezer, put it in a container and let it rest preferably for 12 hours.
Your chocolate ice cream without an ice cream maker is ready!!
