Chocolate ice cream: the ultimate trick for more taste

Chocolate ice cream with caramelized hazelnuts and waffle
Chocolate ice cream with caramelized hazelnuts and waffle

Many chocolate ice cream recipes have melted chocolate as an ingredient. However, there is a very simple trick to make your chocolate ice cream extra intense: instead of using chocolate, use pure Cocoa powder.

Because chocolate always contains less than 100% cocoa. In addition, there are often some other ingredients that you don't want in your ice cream. So to get the maximum taste, cocoa powder is used, which is crucial for the chocolate taste.

Chocolate ice cream ingredients

4 portions

  • 350 g milk
  • 50 g cream
  • 80 g sugar
  • 25 g cocoa powder
  • 50 g Ice base
    (alternatively, if not all ingredients are at hand: 30 g dextrose and 1 pinch of guar gum or locust bean gum)
  • 1 pinch of salt
  • optional: 25 g chocolate (70% cocoa) chopped

Preparation

  • Heat milk, cream, sugar, cocoa powder and salt together in a pot while stirring until the sugar has dissolved.
  • Let the ice cream mass cool down a little and stir the Ice base to add.
  • Chill for 30 minutes.
  • The Ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).
    Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours).
  • Shortly before the ice cream mixture is ready, chocolate pieces can be added optionally.
Instead of chocolate you should use pure cocoa powder. This gives the most intense taste for your chocolate ice cream.
Instead of chocolate you should use pure cocoa powder. This gives the most intense taste for your chocolate ice cream.

Worth knowing and tips

  • Chocolate ice cream is one of the three most popular types of ice cream in Germany.
  • In the case of cocoa there are weakly and strongly deoiled powders. Strongly deoiled cocoa powder has less fats than weakly deoiled powder. The latter is considered to be of higher quality and more intensive.
  • With cocoa, as with chocolate, you should look out for the Fair Trade seal to support local farmers and set an example against child labour.
  • After opening, cocoa should be stored in a cool, dry and as airtight as possible. Otherwise it loses its intensity and absorbs odours from other foods.

3 comments

  1. Hello and good day,
    I would like to know to what temperature the milk can or must be heated.
    Can it also boil up briefly?
    And at what temperature the ice base is stirred in.
    Is the ice base sensitive to heat?
    Thanks in advance for your reply
    Greetings from Berlin
    I. Schleicher

    1. Hello and thanks for stopping by 🙂 .

      I heat the milk until just before boiling. If it bubbles a little briefly, that's not bad. Then simply turn down the temperature and always stir well. If you want to use a thermometer, the milk should be heated to at least above 76 °C. Not because of the germs, but because at this temperature the structure of the proteins changes and the consistency of the ice cream improves.

      The ice cream base is not really sensitive to heat. Only the guar gum loses its properties beyond 95 °C. With the approach described here, however, it should not get so hot. For my part, I have also found that it is easier to stir in the ice cream base without lumps when the ice cream mixture is a little cooler. So take the pot off the heat, wait a bit, and then stir it in.

      Many greetings to Berlin and have fun trying it out,

      the ice-maker

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