Decadent Homemade Chocolate Ice Cream
Who doesn’t love chocolate ice cream? Homemade ice cream is amazing, when it doesn’t melt. When I started experimenting with ice cream making at home, last year during the lockdown, I was constantly irritated by it, it tasted good but something was always missing in it. Luckily then, I had got Rich’s cream, which hasn’t been available for a while now in Bangalore. So I had to find an alternative, cream is readily available, but not the kind that is needed for an ice cream. After having watched countless number of videos and understanding why it doesn’t form a soft peak, I decided to try adding Cream of Tartar. Puramate Cream of Tartar, 50 Gm (Pack of 2) helps in stabilising the cream, so when it is whipped the peaks form and holds shape.
Ingredients
- 400 grams of chilled cream
- 400 grams of chilled condensed milk
- 50 grams sieved dark chocolate powder preferably Hershey’s
- 1 teaspoon Madagascar Vanilla Essence by Ossoro
- 2 tablespoons cream of tartar
Instructions
Steps for making the ice cream
- Set ice in your freezer, you will need 2 trays for this
- Chill the whipping cream and condensed milk overnight
- In a bowl add 1 can of chilled condensed milk and vanilla essence
- Sift 50gms of cocoa powder
- Using the cutting and folding method, mix thoroughly
- You need 2 mixing bowls for this
- Keep both bowls in the freezer for 15-20 minutes and whisking attachment
- Add ice in the deeper bowl and place the 2nd bowl on top
- Add 400 grams of chilled cream and add 2 tablespoons cream of tartar
- Whip in 3 minute intervals, add mixture 1/4 cup at a time
- Add mixture, till it is over.
- Continuously whip for about 3-4 minutes, it should flow like ribbons.
- The consistency will be really creamy and you should see soft peaks.
- Freeze for a minimum of 6 hours.