What could be extraordinary about a chocolate ice cream recipe? The most beaten and predictable flavor there is, right? Besides being really good, I honestly don’t know. But every cooking class should start with: how to make ice cream.
This time I didn’t try to innovate anything and followed the classic ice cream base: milk, fresh cream, sugar, egg yolks, glucose and flavor. In one of my references (CIA – Culinary Institute of America) uses glucose syrup that would be glucose syrup.
By approximation and correlation, it is the transparent liquid glucose which is not there to sweeten the product, but rather to improve the texture to prevent sugar recrystallization. In other words, I would not recommend the use of Karo® or similar products as they are sweeter than this glucose suitable for confectionery. Even though they basically have the same substance, I dare say, they are different and deliver different products.
It only lost to a lifetime Häagen-Dazs (Belgian Chocolate of them, the only one that is really worth it to me), but the fact of knowing that it cost infinitely less and yielded much more already causes a certain conflict between the pocket and the palate, Playing high on a technical sheet is 2.5 times more affordable.
I think the next batch should be vanilla… 😀
The Best Chocolate Ice Cream
Makes: 1 L
- 120 g semisweet chocolate (chopped)
- 300 mL leite integral (skimmed or whole)
- 300 g fresh/pasteurized cream (has more than 35% fat | used: 38% fat)
- 10 g liquid glucose (transparent)
- 0,5 g refined salt (pinch)
- 150 g crystal Sugar
- 5 excited
- 2 soup spoon vanilla extract (optional; or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Melt the chocolate in a bain-marie or in the microwave. Reserve.
- In a pan, add milk, cream, glucose, salt and half the sugar (75g), over low heat and let it boil. Meanwhile, beat the egg yolks with the remaining sugar until pale yellow. It can be either in a whisk or in a mixer.
- When the milk mixture boils, transfer 1/3 of it over the egg yolk cream, beating constantly. Then, return this mixture to the pan and let it cook (stirring) until it is slightly consistent, around 5 minutes. A test is: cover the back of a wooden spoon with the mixture, run your finger through it to form a path, the edges should not come together again.
- Then, add the melted chocolate and stir to make it homogeneous. Sift this chocolate cream to remove any cooked pieces of egg, if any.
- This base must be cooled for at least 3 hours before placing it in the ice cream maker or freezer. It must be cold to be used. After the time has elapsed, follow the instructions for your machine.
- If you don’t have an ice cream maker: put it in a container and put it in the freezer. After 1 hour, remove and blend in a mixer or processor. Repeat the operation every hour, 3-4 times.
