Give me a simple chocolate ice cream any day, and I am a very happy person. There are very many fancy ice creams out there, but this basic flavour remains an eternal favourite of mine. I like it smooth and creamy, infused with the rich taste of cocoa. Let me tell you today how to make exactly this at home – here’s presenting the recipe for a beauty of a Home-Made Chocolate Ice Cream!
This Home-Made Chocolate Ice Cream is just the perfect summer-time treat, made using minimal processed ingredients. It makes for a wonderful dessert to serve at parties and get-togethers too.
What goes into this Home-Made Chocolate Ice Cream
Mixing together store-bought sweetened condensed milk and whipping cream is the easiest way to make ice cream. I have experimented with this combination several times over, and have prepared many a delightful flavour of ice cream in summers gone by. Sesame & Jaggery Ice Cream, Meetha Paan Ice Cream and Coffee Crunch Ice Cream are some examples. For this recipe, I have made the condensed milk from scratch (using milk and sugar) at home rather than picking up a tin from a departmental store. The whipping cream I have used here is still store-bought, but I am happy I could slightly reduce the amount of processed ingredients that go into the ice cream.
This Home-Made Chocolate Ice Cream possesses an intense cocoa flavour, for which I have used single-origin, pure, organic cocoa powder from Indian Natives – a Tamilnadu-based brand I absolutely love (not sponsored). Dark Chocolate Truffles, Dark Chocolate Ganache and Fruit & Nut Chocolate Modak are some other recipes I have created using the lovely cocoa powder from this brand.
While we are on the subject of ice cream, you guys must absolutely check out this delectable one by my fellow blogger Sujata Roy – Vanilla Ice Cream With Milk Malai Topping.
Home-Made Chocolate Ice Cream recipe
Here is how I went about it.
Ingredients (serves 4):
1. 500 ml full-fat milk
2. 1/2 cup + 3 tablespoons sugar
3. 200 ml whipping cream
4. A little less than 1/2 cup medium-dark unsweetened cocoa powder
1. Take the milk in a heavy-bottomed pan and place it on high flame. Allow it to come to a boil, then reduce heat to low-medium.
2. At this stage, add in the sugar. Mix well.
3. Continue to cook on low-medium flame till the milk changes to an off-white shade and thickens considerably. Stir intermittently, taking care to ensure that the milk does not burn. Switch off gas when the milk gets to a consistency that is a bit runnier than condensed milk – remember that it will thicken up more upon cooling. It would have become almost half of its original volume. This should take 12-15 minutes. Your home-made condensed milk is ready.
4. Allow the thickened milk to cool down completely, then add the cream to it. Also add in the cocoa powder.
5. Whisk the ingredients together well, to a smooth and creamy texture.
6. Pour the mixture into a clean, dry container with a tight lid. Place in the freezer and allow to set for 6-7 hours. Your Home-Made Chocolate Ice Cream is now ready to serve!
Tips & Tricks
1. The ingredients you use are of crucial importance here. Use only good-quality full-fat milk, whipping cream and cocoa powder. I have used full-cream milk from Nandini, whipping cream from Amul and medium-dark unsweetened cocoa powder from Indian Native.
2. Adjust the quantity of cocoa powder and sugar as per personal taste preferences. The above quantities work perfectly for us.
3. Remember to whisk the mixture well before freezing it. This is critical to incorporate air into the mixture, which gives the ice cream a beautiful texture.
4. The time taken for the ice cream to freeze might vary, depending upon the quantity of the mixture, the make of the refrigerator and the type of box used. You might also want to lower the freezer temperature – somewhere around 5 works for us.
5. Since this Home-Made Chocolate Ice Cream is made without any stabilizers, it does turn out softer than commercially available versions. It melts comparatively quickly too. Get it out of the freezer just before serving.
6. Do not overcook the milk and sugar mixture and make it too thick. It will thicken up upon cooling. Wait for the mixture to cool down completely before mixing the cream in, to prevent splitting.
7. You could also get the ice cream out after 2-3 hours of setting, blend it in the mixer once and pop it back into the freezer for another 5-6 hours. This helps remove ice crystals, if any, in the mixture and make the ice cream more creamy. However, this is purely optional and not necessary at all – ice cream made using this method does not get ice crystals and does turn out smooth and creamy.
8. If you are using sweetened cocoa powder, do reduce the amount of sugar you add in. I have used regular granulated sugar here.
9. A pinch of salt is said to help the ice cream set faster and better. However, here, I have not used any. You could add it in, if you want to.
10. Some corn flour or milk powder can also be added to the ice cream for thickening. However, I have not used any here.
11. Using the right kind of container for freezing the ice cream is important. Use a freezer-safe plastic or steel box that is clean and dry. It should have a tight-fitting lid.
Did you like this order? Do tell me, in your comments!