Chocolate Ice Cream



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PRINT the recipe: http://bit.ly/2wjN8ff SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG My favorite $90 ice cream maker: https://amzn.to/3eG20sp KitchenAid ice cream maker attachment: http://bit.ly/1nDB5yU Want the ice cream container I used in the video? http://amzn.to/1kBdA53 ------------------------------ INGREDIENTS - 2 1/2 cups milk (the higher the fat content, the creamier and smoother the ice cream) - 2 1/2 cups heavy cream - 1 cup sugar - 3/4 cup cocoa - 4 ounces melted semi-sweet chocolate (optional) - 2 eggs - 1 teaspoon vanilla *For a two-quart freezer DIRECTIONS Whisk the eggs with the sugar until light and fluffy (an electric mixer quickens the process). Add milk and cream. Incorporate and add cocoa and vanilla. Mix to dissolve all cocoa. If you wish to add melted chocolate, add it now. This will change the consistency of the ice cream. The melted chocolate will harden into tiny bits giving a grainier result. Chill mixture for 2-4 hours. This will ensure a better freeze. Follow the manufacturer's instructions for your ice cream freezer. My KitchenAid attachment takes 20-30 minutes. Once frozen, promptly place in a freezer container and put in the freezer for 2-4 hours for hard-style ice cream. Or enjoy as soft serve right away. Caution: My ice cream uses raw eggs as many old and classic recipes do. If you are worried about raw eggs, you may use a pasteurized egg product sold in cartons. For pasteurized eggs, 1/4 cup is approximately one large egg.

Published by: Wyse Guide Published at: 9 years ago Category: چگونه