Double choco chips ice cream

Recipe for double choco chips ice cream

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate chocolate lover's dream with this delicious recipe for Double Choco Chips Ice Cream. This rich and creamy frozen treat is loaded with double the amount of chocolate chips, making it a true delight for any dessert enthusiast. With just a few simple ingredients and an ice cream maker, you can create a decadent homemade dessert that will satisfy your sweet tooth. Treat yourself to a scoop of this heavenly creation and experience pure chocolate bliss.

Keywords: chocolate, ice cream, dessert, homemade, indulgent.

Double choco chips ice cream details

Double choco chips ice cream, recipe Rating: 4.6
Number of votes:107 INGREDIENTS:

Makes approx. 2 liters

3 eggs

125g castor sugar

500g whipping cream (dairy or non-dairy)

30g cocoa powder

50g chocolate rice or chocolate bites

METHOD:

1. Whisk eggs and sugar until pale and creamy .

2. Pour whipping cream into a heavy-based pan. Dissolve cocoa powder in cream. Bring gently to boil. Pour cocoa cream quickly onto to the eggs , whisk until well blended.

3. Return mixture to the pan and heat over low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon . Remove from heat and leave aside to cool completely. Place mixture in a container and leave in the freezer for 2 hours.

4. Remove from freezer and whisk for about 10 minutes until the mixture is smooth. Return to the freezer for another 2 hours until it is semi-frozen. Whisk again for 10 minutes. Add chocolate rice or bites in and mix just until blended.

5. Freeze until firm . Serve in scoops with cocktail or fresh fruits.

NOTES:

1. I have been looking for an egg-free ice cream recipe or a recipe where eggs are cooked. Thank you members of the Message Board who helped searching. We finally found this recipe which actually asks the eggs to be cooked.

2. Amount of sugar depends on the type of whipping cream used. We was using sweetened non-dairy whipping cream. Please adjust amount of sugar according to type of whipping cream you use.

3. Possible problems when making ice cream:

(a) Ice cream is hard and icy in texture – Mixtures with low sugar or fat content need more whisking to ensure a smooth texture

(b) Egg mixture is overheated and curdled – Remove pan from heat and plunge the base into cold water. Whisk for a few seconds until it is smooth and cooler in temperature.