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Friday, March 16, 2012

Home-made Chocolate Ice Cream
自制巧克力雪糕



Last week, I made and shared my Home-made Mango Ice Cream and it created a Mango Ice Cream making fever in my Facebook community. I have friends in Facebook who have made, Oreo Cookies, Strawberry, Peach, Coconut Flavours too. Raisins and Rum are also in consideration!

However, none of those are my daughter's favourite. She only likes Chocolate flavour. So I made a small tub of Chocolate Ice Cream just for her.

This recipe is slightly different from the Home-made Mango Ice Cream. It will required some cooking but it's worth the trouble. The quality of chocolate ice cream depends very much on the chocolate chips used. I'm using the chocolate shown below. It is slightly bitter and the result was the ice-cream tasting very chocolatey and very similar to the store-bought Sticky-Chewy Chocolate Ice-cream. :)

My daughter love it and since this portion makes only about 4-5 scoops, noone else is sharing this with her. (my son had the whole tub of Mango Iceream to himself too)



Ingredients:
  • 200ml Whipping Cream
  • 100ml Fresh Milk
  • 55g Cooking Chocolate Chips
  • 1 tablespoon Sugar or to taste

How to do it.
  1. Prepare a pot of water and let it simmer.
  2. Place whipping cream and fresh milk in a smaller pot.
  3. Put the smaller pot over the simmering water and warm the cream and milk.
  4. Add the chocolate chips into the warm milk and melt it, while still hold it over the simmering water.
  5. Keep stirring till all chocolate chips are melted and blended in with the milk.
  6. Add sugar to taste and melt it.
  7. It will now look like thick chocolate milk.
  8. Pour the chocolate milk to your freezing ware.
  9. Cool it before freezing.

Note:
  • This portion yields 4-5 scoops of ice-cream.
  • I used double-boiling method to method the chocolate with the milk to avoid burning the chocolate.
  • I removed the ice-cream to stir with a fork twice only and let it before letting it set.
  • You can mix some chocolate rice when it's partially cool (to avoid melting them) too.
  • I use the baking paper to cover the ice cream to prevent any water droplet from getting to the ice cream, which will cause the ice-cream surface to crystallize.


38 comments:

  1. Chocolate Ice-cream is always a MUST have in our fridge!!! Now I can make some from your quick and easy recipe :)

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  2. Hi Elaine, can I use Hershey choco chips instead?

    ReplyDelete
    Replies
    1. You can use any brand you like. My suggestion we be not to get milk chocolate chips though. I find it too milky. Those with higher cocoa content are nicer or bitter sweet ones. :)

      Delete
  3. hello, instead of double-boiling method can we use microwave?

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  4. hello, instead of double-boiling method, can i use microwave ?

    ReplyDelete
    Replies
    1. I dont have a microwave so I have not try it but should be able to do it.

      Delete
  5. Whipping is refering to the ones on the shelves or we have to whip up the cream in solid form? Cos i usually see Whipping cream in liquid form at my place and needs to be beat up for use.

    ReplyDelete
    Replies
    1. Whipping cream looks like thick milk. It's found where the cheese & butter are. The one I'm using is this:
      http://www.facebook.com/photo.php?fbid=10150738336000348

      But you don't have to whip up the cream before using. :)

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  6. I m keen to buy Sharp Healsio Water Oven but b4 buying I m juz curious wat oven wokkingmum is using? Or do u know abt this water oven? Good to invest? Thanks.

    ReplyDelete
    Replies
    1. :) I am using the Sharp Healsio Water Oven but the old model (without microwave function) It's a good oven if price is not a concern for you. :)

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    2. May I know if the oven can grill Frozen French Fries? Have u try b4, does it taste good. I m also thinking of getting a Air Fryer too.

      Delete
  7. Hi Elaine, thanks for the lovely ice cream recipe. Oreo flavor was my 1st try. I used 200ml of whip cream, 300ml of fresh milk, 13pcs of oreo and half tsp of vanilla essence. We tasted it after freezing for more than 24hrs, everyone likes it but texture is a little hard. Could you please tell me what went wrong ? Thank you ! :)
    Geraldine

    ReplyDelete
    Replies
    1. It was icy right? I think you added to much milk and you didn't increase the whipping cream. And you need to keep stirring to incorporate air. I helps to make it creamy too. If you still have leftover, you can actually bring it out and chop it into pieces, then blend it together with more whipping cream till it's smooth. But it back to the freezer till it's firm enough to scoop. :)

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    2. It is not that icy though, but scooping is a little hard..and not that creamy. I only stirred twice during the initial freeze. I am not a milk person and am afraid of the whipping cream's taste being too overpowering...what do you think is the right amount of whipping cream and milk ? Thanks.

      Delete
    3. For me, it will be a 2:1 ratio with 2 for the whipping cream. You need the cream to make ice-cream. Bring out the ice-cream for a few minutes so it's easier to scoop.

      Delete
  8. Hi there,

    Do you have recipe for rum & raisin ice cream? We love that!

    Cheers

    ReplyDelete
    Replies
    1. I haven't tried it but I have friends who have did it. What they did was soak the raisin in 2-3 tablespoon of rum for a while. You can pour the rum in to the whipping cream after soaking the raisin too if you want. It will be rather strong. Add the raisins to the whipping cream and add icing sugar to taste. Mix it well and freeze. You might want to double the recipe.

      Delete
  9. I tried this and it simply delicious!!! Love it to the max...
    Do u mind sharing with us the recipe for rum and raisin?:)

    ReplyDelete
    Replies
    1. Thanks for trying.

      The rum & raisin will be using the mango ice-cream recipe. Just replace the mango puree with raisins soaked in 2-3 tablespoon of rum.

      Delete
  10. Hi WokkingMum, if I want to make vanilla flavour ice cream, do i juz omit the chocolate & add 1 tsp of vanilla extract? TIA.

    Jer

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  11. Hi WokkingMum
    I look thru some home-made recipe and they require egg yolks but yours do not need it. May I know what is the difference between having egg yolk or not?

    ReplyDelete
    Replies
    1. Egg yolk is added so the ice cream doesn't turn hard. It's a lot more work as you will need to 'cook' the egg yolk. I have another recipe that uses egg yolk too.

      Delete
  12. Hi, how come for this chocolate ice cream need to use milk and also "cooking" is requied whereas the mango ice cream dont need? Any different? :)

    ReplyDelete
    Replies
    1. You need to melt the chocolate hence you need to 'cook' it to make it liquid. I'm replacing whipping cream in the mango ice cream with milk here. You can use whipping cream if you like.

      Delete
    2. You need to melt the chocolate hence you need to 'cook' it to make it liquid. I'm replacing whipping cream in the mango ice cream with milk here. You can use whipping cream if you like.

      Delete
  13. I have a blender that can crush ice, can I just throw in about 50g dark chocolate chip and 300ml of frozen milk cubes in to blend for a simple chocolate ice cream recipe? Did I get the milk to chocolate chip ratio right?

    ReplyDelete
    Replies
    1. You can't do it that way. 1st the chocolate won't melt. Secondly, it won't be creamy. It will be like ice blended if you only use milk alone.

      Delete
  14. what is the purpose of the whipping cream in the ice cream?

    ReplyDelete
    Replies
    1. The whipping cream adds the fats to the ice cream so it wont be too icy. Usually egg yolk is used in ice cream to make it creamy/non-icy but since it's not used here, it needs some fats to reduce the icy texture.

      Delete
  15. Wow! Homemade ice-cream without the need for an ice-cream machine =)

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  16. Just sharing what I know...no offence pls.

    The recipe that requires eggs are the French Custards. Only the yolks are used to create full-body ice cream. The yolks act as the emulsifier to blend and combine the fat and water together. Examples are Mayonnaise. But then, it requires more effort to "Scald the yolk mixture". Meaning heating it around 70 degrees, so as not to cooked and scambled the eggs, and creating a grainy texture.

    Commercial ice cream as "soft" as they have added other chemicals and LOTS of air into it. What home-made ice creams can add will be the air content. So the egg yolks and heavy cream has to be whisked until fluffy and thicken to trap the air in it. And of course, a decent Ice-machine does helps to add in air further during churning of the custard mix. Towards the end of churning, the mixture will double in size cos of air.

    And for the best Chocolate available...it's Varlhona. Sold at a shop called Sun Lik. It's not cheap.

    Hope it helps.

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  17. This is a great recipe for chocolate ice cream. It is rich and tasty. My mom helped me make it and it turned out perfect! Thanks

    ReplyDelete