Chocolate Ice Cream Recipe Step by Step

Homemade skinny chocolate ice cream is so easy to make at home and the best part is you do not need an ice cream maker to make this rich chocolate ice cream.

This rich luscious ice cream, is purely homemade and is very creamy, though it does not feel as cold when you have it like a store-bought ice cream does, it is more like a frozen chocolate mousse, creamy and rich and so very smooth! the reason is that there are no ice crystals as cream and milk is boiled together to remove water thus making it smooth, creamy, and luscious.

I do not own an ice cream maker and so I use two methods to churn the ice cream, the first one,  is I use my hand held beater to cream/churn the ice cream at about 1 hour intervals after it is moved to the freezer and the second method is I simply used a fork to whip up once it started to set.....both ways workeded wonders.

I used bitter sweet chocolate to get that rich chocolate flavor and used cocoa powder to get the rich dark colour. Summer is hitting us so badly, that kids need ice creams to cool off, and they did help me with the custard...it took about 7 min for the custard to thicken...the whole process probably took about 20 minute......both my kids started tasting it with a spoon and by the time it hit the freezer.....1/4 of it was over! and I asked Nidhi to do the churning part, which she gleefully agreed (but then both of them had a debate over this, younger one said...he will do it) Finally they both decided amicably and by the time the churning and whipping was over half the ice cream was over and both of the grinning at me!! Some how I managed to take a picture in the scoop, but you can see in the picture that the ice cream is almost over....I just could barely take a picture......and yes!! it was so good!! total heaven for chocoholics like me and you!! 

Thaseen Ayaaz, this is for you! Thanks for all the lovely comments and inspirations.

The ice cream melted pretty fast, in the hot weather, but we thoroughly enjoyed it!

Author: Nisa Homey

Cooking Time: 15-20 min.

Freezing time: Preferably overnight.

Ingredients:

Cream: 2 packets (200 ml) I used low fat Amul cream, as this is the only one available here; if you can get double cream you can use it.

Bitter Sweet Chocolate: 6 ounce (about 170 gms)

Full Fat Milk: 1 cup.

Sugar: 3/4 cup.

Egg yolks: 3.

Vanilla essence: 2 tsp.

Liquid Glucose: 1 tbsp.

Cocoa Powder: 2 tsp.

Method:

Here are the stars....Liquid glucose (the transparent one in the bottle), sugar, eggs, chocolate, cream, milk, and cocoa powder.

Into a large saucepan or heatproof bowl, scrape the chocolate with a potato peel (I like to do this way than grate or chop chocolate as it is easy) BTW, Nidhi is helping me with this....anything chocolate you just have to call her name ha!.

Add in the cream, both the packets.

Add one cup milk and 1 tbsp liquid glucose.

Place the pan, over medium heat and keep stirring until it nearly boils....then reduce fire to low. I then asked Nidhi to keep stirring.

In another large bowl, add in the 3 egg yolks, 3/4 cup sugar, and vanilla essence.

With your hand held beater, cream for about 2 min or until it becomes pale and almost white and fluffy.

Dunk in the cocoa powder, and cream for a few seconds...so that it mixes well.

Now, add about 1/2 cup of the hot chocolate mix to the egg yolk mix, and cream for a few seconds.

Now add egg yolk mixture to the hot mix, stirring all the while. This is the custard base for the ice cream....which we have to cook, keep stirring all the time, otherwise it might curdle. (never mind the light glare in the pic)

Cook mixture, stirring all the while until thickened (it took about 7 min for me) or until it coats the back of the spoon or ladle. Switch off the fire....and allow it to cool down....(they were so damn tasty and chocolatey....next time, I plan to make without kids around....they just don't let you wipe the bowl clean)

Since I do not have an ice cream maker; the two options I do are, either you can put this bowl in the freezer, after it has cooled down.

And after each hour, you can cream/beat it with hand held beater for 3-to 4 times....this helps the ice cream to be smooth .....doing the job of ice cream maker...so easy!!

Or you can pour it into a container.....and keep in the freezer and whisk with a fork ....after each hour...3-4 times...who said you need Ice Cream Maker??
Let the ice cream freeze overnight.

Notes:
I used liquid glucose, as this will prevent the sugar from crystallizing thus giving a smooth satin ice cream. While scooping liquid glucose, it is always advisable to heat the spoon and then scoop out, as the liquid glucose is very thick and this helps to scoop it out with out any hassles.
Use, the egg white to make healthy egg white omelets.
This ice cream does not freeze like store bought one, it's more of like a frozen chocolate mousse.
I use low fat cream ....yes, this is skinny chocolate ice cream or rather I'd like to call it that way to ease my chocolate guilt!

Other easy ice cream recipes you may like to enjoy the summer!
Skinny Mango Ice Cream.       Skinny Vanilla Bean Ice Cream 
 Fresh Strawberry Ice Cream     Coffee Crunch Ice Cream