13 Jul 2010

Homemade Ghirardelli Ice Cream

I made ice cream when I was 9. It was a vanilla ice cream made with coconut milk, powdered and condensed milk and vanilla extract. It turned out OK but a bit...errr...salty. hahaha! But my dad said it was delicious or maybe because he didn't want to hurt his little bunso's feeling hehehhe!

After 22 years, I tried making the ice cream again. I searched for the best recipe (i think!) and i decided to try chocolate ice cream. I used Ghirardelli baking chocolate (a padala from my sister) and it really did wonder to the ice cream promise! Sorry, but i think I browsed from too many sites and i forgot where i got this recipe...

Hey! making a homemade ice cream is not a joke, especially if you do not have an ice cream maker (argh!). You will need at least 3 hours before you'll have a taste of it. You need to freeze-beat, freeze-beat every 40 minutes. But who cares, I enjoyed the whole process! heheheh!

Try this and give your kids a treat!

This recipe can fill a 700ml ice cream tub.


1 cup of milk
2 tbsp cocoa powder
3/4 cup of sugar
1/4 tsp salt
3 egg yolks
3 oz bittersweet Ghirardelli baking chocolates, chopped (semi-sweet chocolates will do great too!)
2 cups cream, I used all purpose cream.
1 tsp vanilla


Before doing this, you will need to chill a stainless wide and shallow pan or bowl.

1. Combine milk, cocoa powder, sugar and salt in a saucepan over medium heat and bring to simmer.

2. Place the yolks into a bowl and gradually mix half of the hot chocolate liquid. At this point, you need to continuously beat the egg yolks to prevent it from curdling. (I think this is what they call tempering of eggs -- so it wont curdle and you won't end up with scrambled egg.)

3. Return the egg yolks mix to the milk mix and continue heating until thick. It should cover the back of the spoon. Do not boil the mixture.

4. Remove from heat and stir in the chopped chocolate. Pour the mixture into the chilled bowl and refrigerate (do not freeze) for 2hrs until cold.

5. When the chocolate has completely cooled, add the cream and vanilla and mix it thoroughly with an electric mixer or with a wire whisk.

6. Freeze the ice cream. When the ice are beginning to form at the side of the pan, take it out from the freezer and beat it. Put it back to the freezer. Beat it again after 40 minutes. Repeat the freeze-beat process 3 times.

7. Once you achieved the creamy texture of the ice crea, transfer it to an ice cream tub and freeze until ready to serve.
                          Just showing you the other shots hehehe!

This ice cream is very delicious! I just need to improve the consistency...next time..next time.

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