CookieMonster Posted June 23, 2009 Share Posted June 23, 2009 Ok, so I just made wonderful, homemade vanilla ice cream. :drool5: But, I'm really more of a chocolate girl. Can I just add melted chocolate (say, semi-sweet) to the stovetop recipe next time and get chocolate ice cream. The only chocolate ice cream recipe I have calls for eggs to be added to the hot milk - and I always end up with scrambled eggs when I try that. :001_unsure: The vanilla ice cream recipe I'm using doesn't call for eggs. It's just milk, 1/2 & 1/2, cream, sugar, and vanilla. Can I just throw in some melted chocolate? (Please say yes.) Does anyone have any experience? Quote Link to comment Share on other sites More sharing options...
HollyDay Posted June 23, 2009 Share Posted June 23, 2009 I use Egg Beaters when I make homemade ice cream. So far, I 've not had a problem. Quote Link to comment Share on other sites More sharing options...
SquirrellyMama Posted June 23, 2009 Share Posted June 23, 2009 Mmmmmm, homemade icecream. Could you add some sweetened cocoa powder? I want to make homemade cookie dough ice cream. Now I want ice cream. Quote Link to comment Share on other sites More sharing options...
KS_ Posted June 23, 2009 Share Posted June 23, 2009 Here's a recipe from the Donvier ice cream book for Simple Chocolate Ice Cream: 1/2 c sugar 1 cup milk 2 cups whipping cream 5 oz semi sweet chocolate Combine milk, sugar and cream over medium heat and stir until sugar dissolves. Add chocolate and stir well or put into a blender until chocolate is melted. Chill thoroughly. However, I much prefer the custard based chocolate ice cream with eggs. The trick is to beat the eggs well, then add the hot milk mixture *very* slowly to the eggs while whisking (and I mean like a tablespoon at a time, whisk, then add another tablespoon, etc., until you've diluted the eggs quite a bit, then they can be added back into the hot milk). Quote Link to comment Share on other sites More sharing options...
momof2boys Posted June 23, 2009 Share Posted June 23, 2009 could also use chocolate milk. I have done that before and it tasted pretty good. Quote Link to comment Share on other sites More sharing options...
creekmom Posted June 23, 2009 Share Posted June 23, 2009 Homemade chocolate ice cream is my favorite!! This past year, I bet I've made at least 25 gallons of it! I LOVE David Lebovitz's ice cream recipe book The Perfect Scoop. His chocolate ice cream recipe alone is worth the price of the book!!! -My husband calls his chocolate ice cream the food of the gods- it's really an incredibly creamy chocolate! The texture and taste are out of this world!!! He has a website where he lists a lot of his recipes, but I'm not sure if his chocolate ice cream is on it - just google David Lebovitz, recipes. There are basically 2 styles of ice cream-French and American. French uses eggs and makes a custard and Philadelphia style is made without eggs. The custard (egg) style is my favorite bc it makes a creamier ice cream. The other is a little more like ice-milk in my opinion. If you are adding hot milk to eggs, they will scramble. The trick is to just "warm" the milk - then with a whisk, quickly pour the warm milk into the bowl of eggs while you're stirring. Next, pour the egg/milk mixture back into the pot and place on stove. Now you can heat the custard until it's nice and steamy. I always put a mesh strainer above the cream mixture bowl - then pour in your eggy custard when it's done. That way, it catches any bits of egg that might have cooked. Enjoy your ice cream! Quote Link to comment Share on other sites More sharing options...
CookieMonster Posted June 23, 2009 Author Share Posted June 23, 2009 I use Egg Beaters when I make homemade ice cream. So far, I 've not had a problem. Genius! could also use chocolate milk. I have done that before and it tasted pretty good. What a fabulous idea! That would totally work, wouldn't it? Homemade chocolate ice cream is my favorite!! This past year, I bet I've made at least 25 gallons of it! I LOVE David Lebovitz's ice cream recipe book The Perfect Scoop. His chocolate ice cream recipe alone is worth the price of the book!!! -My husband calls his chocolate ice cream the food of the gods- it's really an incredibly creamy chocolate! The texture and taste are out of this world!!! He has a website where he lists a lot of his recipes, but I'm not sure if his chocolate ice cream is on it - just google David Lebovitz, recipes. Ok, I totally have to check this book and website out. There are basically 2 styles of ice cream-French and American. French uses eggs and makes a custard and Philadelphia style is made without eggs. The custard (egg) style is my favorite bc it makes a creamier ice cream. The other is a little more like ice-milk in my opinion. I noticed this phenomenon with the ice cream recipes I have: egg or no egg. I didn't know it was an American/French thing. I do agree that the ice cream I've been making without egg is more like ice milk. I prefer a creamier texture so I guess I have to keep trying with adding the egg. If you are adding hot milk to eggs, they will scramble. The trick is to just "warm" the milk - then with a whisk, quickly pour the warm milk into the bowl of eggs while you're stirring. Next, pour the egg/milk mixture back into the pot and place on stove. Now you can heat the custard until it's nice and steamy. I always put a mesh strainer above the cream mixture bowl - then pour in your eggy custard when it's done. That way, it catches any bits of egg that might have cooked. Enjoy your ice cream! Ok, see, I think this is where my recipe sold me short. It specifically told me to get the milk hot. I did the 'add the milk to the eggs first' thing. No scrambling. But when I added the egg mixture back into the milk I got scrambled eggs. Blech. Of course, I probably didn't dilute them as much with milk as I should have (thanks, KH, for that tip). Ok, I feel much more capable of handling a chocolate ice cream adventure. Thank you! Quote Link to comment Share on other sites More sharing options...
creekmom Posted June 23, 2009 Share Posted June 23, 2009 I just searched on his website for the chocolate ice cream recipe and noticed that he has 2 chocolate ice cream recipes- but neither is the excellent one from his book. I tried the agave nectar one because sometimes I have blood sugar issues. It was good- but very rich. I haven't tried the "easiest chocolate ice cream" recipe on his website. If you love ice cream as much as I do, his book is a "must have" for your recipe collection! Quote Link to comment Share on other sites More sharing options...
Faithseed Posted June 24, 2009 Share Posted June 24, 2009 ok- this may be a dumb question, but are you all then using an ice cream maker of some sort after you make your mixture, or are you just freezing? TIA! Quote Link to comment Share on other sites More sharing options...
creekmom Posted June 24, 2009 Share Posted June 24, 2009 I have an ice cream maker that doesn't require ice and salt. You simply freeze the container ahead of time then pour in your ice cream and turn it on! The machine stirs it for you, and it takes about 20 minutes. soooo easy!! Quote Link to comment Share on other sites More sharing options...
CookieMonster Posted June 24, 2009 Author Share Posted June 24, 2009 ok- this may be a dumb question, but are you all then using an ice cream maker of some sort after you make your mixture, or are you just freezing? TIA! Yes, It's a three step process. First I make the mixture. Then I use an ice cream mixer to mix the stovetop concoction. After it mixes to the right consistency I pack it down and freeze it in the freezer. I didn't know that either until I started trying to make homemade ice cream. Quote Link to comment Share on other sites More sharing options...
mom2abcd Posted June 24, 2009 Share Posted June 24, 2009 Homemade chocolate ice cream is my favorite!! This past year, I bet I've made at least 25 gallons of it! I LOVE David Lebovitz's ice cream recipe book The Perfect Scoop. His chocolate ice cream recipe alone is worth the price of the book!!! Enjoy your ice cream! creekmom, is this it? http://www.phoo-d.com/2009/05/chocolate-ice-cream-straight-up.html or this? http://annies-eats.com/2008/07/05/milk-chocolate-ice-cream-with-brownie-bits/ or this? http://smittenkitchen.com/2008/07/chocolate-sorbet/ Quote Link to comment Share on other sites More sharing options...
Paula in MS Posted June 24, 2009 Share Posted June 24, 2009 Here's a recipe from the Donvier ice cream book for Simple Chocolate Ice Cream: 1/2 c sugar 1 cup milk 2 cups whipping cream 5 oz semi sweet chocolate Combine milk, sugar and cream over medium heat and stir until sugar dissolves. Add chocolate and stir well or put into a blender until chocolate is melted. Chill thoroughly. However, I much prefer the custard based chocolate ice cream with eggs. The trick is to beat the eggs well, then add the hot milk mixture *very* slowly to the eggs while whisking (and I mean like a tablespoon at a time, whisk, then add another tablespoon, etc., until you've diluted the eggs quite a bit, then they can be added back into the hot milk). KH, that chocolate recipe you shared with me about a month back from recipegoldmine was incredible. Thanks again. Very thick, very good. That was the best homemade chocolate ice cream I've ever had. (It cost a fortune to make with all that cream for a crowd, but it was worth it.) Paula Quote Link to comment Share on other sites More sharing options...
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