Chocolate Ice Cream - Restaurant Style Recipe

Monsoon has started and now the lands are wet, sometime the sun shines and sometimes the clouds cry. How about eating hot fitters in a rainy evening or a cold chocolate ice cream during the day.

Oh!!! What a fun, I still remember those days, the school just got over and the children ran to the gate, ice cream cart stood just beside and if it is a weekend then the ice cream seller comes to our site (home). Different flavor and different taste, oh, what fun it is to have ice cream from the ice cream seller again.

Vanilla and Strawberry, Butterscotch and Black Current but the best of them all was the Chocolate Ice Cream which was liked by all and me alone.

In that thought, why not make Chocolate Ice Cream today and let us make it with fresh dairy cream, so that it is yummy and creamy, just like those we have from the market. So, what are we waiting for   Let's Begin....

Ingredients & Steps to make Chocolate Ice Cream:

We would need fresh dairy cream (any brand available in the market will do, like Amul or Britannia). The cream should be chilled, either refrigerate it over night or for instant chilling keep it in the freezer for 1 hour and then keep it in the fridge for 2 hours.

When the fresh cream has properly chilled, take it out, make sure not to shake the packet, let it be as it is. Cut the packet and take out the thick cream for the top part and keep it in a bowl, store it back in the fridge so that it remains chilled.

In the bottom of the packet you will find more cream, which is not so thick and is in either semi liquid (pasty) or rather liquid form / condition. (NOTE: In 1 ltr pack you would get 700 g of thick cream and 300 g of liquid cream).

• Take a Kadai (deep pan)
• Add 300 g of liquid cream
• Add 750 ml milk
• Add 2 cup sugar
• Cook for 15 to 20 minutes on high flame to boil it

While this liquid is cooking, before it is too hot and starts boiling.

• Take out 1 cup of the liquid mixture in another bowl.
• Add 10 tbsp or 1 cup cocoa powder
• Mix well using a whisk, so that no lumps form

Once the milk and liquid cream is almost about to cook and boil.

• Add the cocoa milk mixture in it and keep cooking for another 10 minutes.
• Keep stirring so that everything mixes well and the mixture does not sticks to the pan.

Once cooking is over, switch off the gas flame. Let it cool down completely. While it is cooling.

• Add 100 g of cocoa chocolate or milk chocolate bar (readily available in the market, brands like dairy milk, nestle chocolate or amul chocolate will do).

This gives a good chocolaty taste to the ice cream.

• Stir well so that the chocolate bar melts and mixes properly with the milk mixture.

Now time for whipping the thick cream

• Take out the thick cream and whip it, use a hand mixer / whipping machine to whip (Do not use a mixer grinder or blender)
• Whip for 15 to 20 minutes, start with lowest speed of the hand mixture and gradually increase the speed to its full capacity

While whipping, after 5 to 7 minutes

• Add 1 cup of powder sugar

Keep whipping for the rest of the left over time mentioned.

You will see the cream becoming stiff and puffing up.

At this point add the cocoa milk mixture and mix everything with a help of a spatula.

• Add 2 cup of chilled milk and mix well

Now put this bowl in fridge and keep it for 12 hrs minimum.

Once frozen, take it out and let it rest outside for 2 to 3 minutes.

Chocolate Ice Cream is ready - dig in your scoop and enjoy the chocolate ice cream.

Serve it with some chocolate sauce, chocolate chips and roasted almonds.

Note: Low fat creams are hard to whip, thus use a ice bath setup (@ end of page), this will not let your cream get heated and melt and will keep it cool.

Ice Bath Setup:

Take a big bowl, put lot of ice cubes and chilled water in it.

Place another bowl (which will contain cream, to be whipped) inside the big bowl.

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