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You might think that once I got a hang of ice cream making and churning I’d jump straight to the chocolate variety. And to be honest, I don’t really know why I haven’t. Chocolate ice cream is, after all, one of the absolute classics. You can eat it as it is, spice it up with cocoa powder, chocolate chips or chocolate spread, or turn it into a delicious chocolate milkshake. I guess one of the main reasons for my subconscious reluctance was the previous experience I’ve had in mixing melted chocolate (cause you must use real chocolate when making chocolate ice cream) with egg yolk mixtures.
In my sugar-free chocolate mousse, in particular, I had a very hard time getting a smooth result, and so I worried the chocolate would lump up in my ice cream, too. It turns out sugar-free chocolate ice cream is no more of a challenge than vanilla or any of the other flavours I’ve made. And I found a neat trick for reducing the amount of reduction time, too 🙂
125 grams or 4.4 oz. of egg yolks
85 grams or 3 oz. of Tagatesse
125 grams or 4.4 oz. of sugar-free chocolate (dark is preferred)
5 dl or 2 cups of whipping cream
1 teaspoon of vanilla extract
1.5 dl or 0.6 cup of whole milk (3.5%)
cocoa powder (optional)
sugar-free chocolate (optional)
sugar-free hazelnut spread (optional)
Combine egg yolks and Tagatesse in a bowl and mix the two together to a thick, pale yellow consistency – I recommend using a hand mixer. Set aside.
In a non-stick saucepan, combine the whipping cream and vanilla extract and scald the mixture. This means heating it until it just starts steaming, and then removing it from the heat.
Break the sugar-free chocolate into fairly small pieces and place them into a jug. Immediately pour the whipping cream over the chocolate and use a spoon to combine. Continue stirring until all the chocolate has melted.
Pour the chocolate whipping cream mixture into the egg yolks and Tagatesse while whisking continuously.
Now you need to reduce the chocolate ice cream base. I finally figured out a way of making this process much quicker and easier (thanks to finally listening to my mother’s suggestion), which is placing the ice cream base bowl in a large saucepan.
Fill the saucepan with water until it reaches about ¾ up on the ice cream bowl, then heat this and reduce the chocolate ice cream in the hot water bath. It’s done when it glazes the back of a spoon – this took me about 10 minutes with this new method. Thanks, mum.
Remove the chocolate ice cream base from the hot water bath, then stir in the milk. Ideally, the ice cream should mature in the fridge overnight, but you can also churn it once it reaches room temperature.
Transfer the chocolate ice cream to a jug and pour it slowly into your ice cream maker, following the manufacturer’s instructions. If you don’t have an ice cream maker, you’ll need to stir the ice cream a few times every hour during the freezing process in order to break up the ice crystals.
If you feel like some extra chocolate yumminess, you can also add some cocoa powder, chocolate chips or sugar-free chocolate spread towards the end of the churning process.
Freeze the chocolate ice cream for a few hours, then serve as the true classic that it is 🙂