Sunday, June 1, 2014

Chocolate Ice Cream Recipe

It's the beginning of June, and I couldn't think of a better post to start off the month with, then this delicious recipe for Chocolate Ice Cream. This is a rich and decadent ice cream, that uses real dark chocolate as well as cocoa powder, and is so smooth and silky, that it simply slides down in your mouth.

The ingredients are few and simple:
- 5 egg yolks
- 150 gr (3/4 cups) sugar
- 470 ml (2 cups) milk
- 360 ml (1 1/2 cup) cream
- 40 gr (1/3 cup) cocoa powder
- 150 gr (5 ounces) chocolate (i used dark chocolate with 70% cocoa solids)
- Pinch of salt
- Splosh of rum (optional)


You could use a mixture of dark and milk chocolate. This is really to your taste. Be creative! You can even put while chocolate chips into the finished custard in the end!


Sift your cocoa powder, to remove any lumps that love to hide in it.


In a saucepan put in the milk, cream, and cocoa powder, and stir until it's combined (may take a minute). Cook on medium heat until small bubbles form on the sides. Don't let it come to a boil.


While the milk and cream mixture is heating, combine the sugar, pinch of salt, and eggs. and beat with an electric mixer until pale and creamy, for about 5 minutes.


Pour some of the milk and cream mixture into the eggs and sugar mixture and beat immediately to temper the eggs.


Pour the egg and sugar mixture back into the saucepan and cook on low heat for 5 minutes, or until the custard is cooked and you can run your finger on the back of a wooden spoon that has been dipped into it, and the lines stay separate. That's how you now that the mixture has thickened. 


Strain the finished custard, let it come to room temperature.


Optional: You can add a splosh of rum or rum extract and zest this up! It goes well with chocolate, and also alcohol never completely freezes which gives your ice cream a creamy texture throughout. 


Make sure to chill the inside of your ice cream maker over night as well. Everything needs to be cold to proceed.


Put the custard into your ice cream maker and freeze acording to your manufacturer's instructions (mine took 25 minutes). 

Tip if you don't have an Ice Cream maker: If you don't have an Ice Cream Maker don't be alarmed. You can make this without one (even though It won't taste quite the same). The trick is, once you pour the mixture into the airtight container in the end, take it out of the freezer every 30 minutes for the next 5-6 hours and give it a good stir. That way you'll get rid of the ice crystals that stop the ice cream from being creamy.



Enjoy this lovely and rich ice cream in the summer months. It's a great desert for dinners as well, and you can very the chocolate that goes inside to your liking.



Other Ice Cream Recipes on this Blog are: French Vanilla Ice Cream Recipe and Strawberry Ice Cream Recipe.

Thanks for stopping by and enjoy!
Let me know what you think of this in the comments below.



42 comments:

  1. looks beautiful AND yummy... love the little pot on the stove pic

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  2. Sounds and looks wonderful. I'm too fat so shan't make it. I have never tried adding cocoa powder like that. I always start with a bit of liquid and stir and keep adding a bit more until it will pour. I'm never to old to learn. Your method obviously works. I quite like the icy bits. I like texture in food. if you make the foamed toffee and flavour that with rum then bust it up into little bits.....I like texture.

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    1. I love texture in food as well. It's always good to balance things out. And once in a while, a little ice cream will not hurt. :D

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  3. Wow - I think you should open your own "Dessert House". LOL. Looks and sounds divine, Mersad. I love how you presented it in a beautiful teacup. Very fetching and eye-appealing.

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    1. I have been baking a lot this past weekend and I certainly feel like I already have a dessert house. :)

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  4. Oh my, I could just devour that ice cream. Love the way you served it, too.

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    1. Thanks Valerie. I was really thinking about serving the ice cream, and didn't want to repeat the bowl I used in the previous ice cream posts.

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  5. This looks so good and I would definitely be adding the rum!

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  6. Looks so delicious and, yes, I'll use the rum!! Thanks as always for sharing the beautiful, the interesting and the very tasty things from your world, Mersad!! Have a great, "delicious" new week!

    Sylvia

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    1. The rum is not too heavy here, but does add a nice depth to the whole thing.

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  7. Looks good, I'm sure It is

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  8. Schaut sehr appetitlich und köstlich aus, aber ich habe keinen Icecream maker. LG

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    1. Ich hab im Text die anleitungen für die Zubereitung ohne Icecream maker. Du kannst den Text in google translate einsetzen (ist unter dem 11. Bild)

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  9. Ooooooh, my that looks fabulous! The rum has to be fabulous in there! Oh, my.... We have great treats here at sea, but that looks like a great recipe for when we get home. How elegant! Love the cup for serving, too. :)

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    1. Thanks Lois. Have lots of fun on your cruise.

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  10. I am definitely having a craving for this ~ how absolutely wonderful it looks and sounds to make . YUM !

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    1. You also did such a fabulous job photographing it all ~ made me want to make it even more !

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    2. Thanks so much. Wish I could serve you a scoop right now.

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  11. Now, you have me wanting some chocolate ice cream! It looks delicious! Thanks for sharing the recipe.. Have a happy week!

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    1. Thanks for visiting. Hope you get to make it.

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  12. If we are going to have ice cream, the only way if for it to be rich and decadent. I will have a large bowl, please.

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  13. Ah yes, mouth watering photos. I love chocolate ice cream, and your recipe looks like one of the best.

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  14. Yummy!

    If you're tired of ice cream, you're tired of life.

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    1. That's a good quote to live by :)

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  15. Ich bin ja nicht so der Schokoladen-Fan, aber das Eis würde mich auch sofort reizen. Wahrscheinlich weil es dunkle Schoki ist. Schaut echt superlecker aus und werde ich doch glatt mal testen^^

    Danke dir für das klasse Rezept.

    Liebe Grüssle

    N☼va

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    1. Die Eiscreme ist wirklich sehr dunkel und nicht zu süß. Danke Nova!

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  16. Did you make extra for me too? That looks DELICIOUS (and beautiful too!).

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    1. Come on over, I'll scoop some up! :D

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  17. Looks delicious, I don't think ice cream could get much better than this!

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    1. Thank you Paul. Glad you enjoyed the post.

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  18. Prelazis u kulinarstvo?
    Savrsen recept za kremasti cokoladni sladoled. Pocasticu moje djecake prvom prilikom...ja bas i nisam sladoledni cokoljubac (volim cokoladne deserte koji su topli) ;-)

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    1. Ja volim kuhati, pa zato nekad koji recept završi na ovom blogu :) Ja također više volim voćne sladolede, sladoled od vanilije i sorbe (dolazi recept za sorbe od limuna uskoro). Puno pozdrava!

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    2. You and your family are amazing. Cooking is more than a pastime with you; it's a whole way of life! The ice cream looks divine.

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    3. Thanks Kate. I think that holds true for a lot of countries from South Europe, from Spain to Italy and all the way to Greece.

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  19. Great recipe and, honestly, beautifully illustrated!

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  20. My mouth is watering! I will have to try to make this!

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