How to make ice cream with chocolate and nuts. How to make chocolate ice cream with nuts at home with your own hands How to make ice cream with marshmallow nuts
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We make this dessert, familiar to everyone and beloved since childhood, ourselves. Yay, ice cream!
A very tasty and satisfying dessert with a distinct chocolate and nut taste. You and your children will be happy.
The taste and density of the dish depends on the fat content of the cream and the quality of the chocolate. If you want to get a dessert similar to store-bought ice cream, you need to take cream of medium fat content - 15-20%. If you take very heavy cream, for example, homemade, the delicacy will look more like a very tasty Nutella cream dessert, which, by the way, can be used as cream for a cake.
If you add cocoa powder, which is not a required ingredient in the recipe, the ice cream will have a pleasant bitterness characteristic of high-quality dark chocolate.
I wish you pleasant impressions and successful experiments when preparing and tasting this wonderful homemade ice cream!
Easy Chocolate Hazelnut Ice Cream Recipe home cooking step by step with photos. Easy to prepare at home in 6 hours. Contains only 334 kilocalories.
- Preparation time: 11 minutes
- Cooking time: 6 hours
- Calorie Amount: 334 kilocalories
- Number of servings: 10 servings
- Complexity: Simple recipe
- National cuisine: Home kitchen
- Type of dish: Ice cream
Ingredients for ten servings
- Cream (from 15 to 20% fat) 600 ml
- Dark chocolate 200 gr
- Chicken eggs (yolks only) 4 pcs.
- Brown sugar 100 gr
- Walnuts 100 gr
- Cocoa powder (optional ingredient) 4 table. l.
Step-by-step preparation
- Ingredients needed to make Chocolate Ice Cream with Nuts.
- Combine cream, broken chocolate and cocoa powder (you don’t have to put it in) in a saucepan (preferably with a thick bottom), melt over low heat, without bringing to a boil.
- Remove from heat and cool the mixture to room temperature.
- Roast the walnuts in a dry frying pan or on a baking sheet in the oven.
- Then chop the nuts quite finely, although larger pieces can be saved.
- Combine the yolks with sugar.
- Grind this mixture using a blender or mixer for 2-3 minutes until the mass becomes lighter.
- Add the beaten yolks with sugar to the pan with the chocolate cream.
- Still whisk a little just to combine the ingredients.
- Place the pan on water bath. (Since I have a thick-bottomed, reliable, proven saucepan, I just put it on low heat). Cook over low heat, stirring constantly and not letting it boil, for 10 minutes or a little more - the cream should boil down a little and thicken.
- If suddenly the cream starts to boil, immediately remove from heat and pour in a couple of tablespoons of cold milk or cream and stir. Then return the pan to the water bath. Remove the finished cream from the heat. Place the pan with the cream in a bowl of cold water, continuing to stir the cream until it cools.
- Add chopped nuts and stir again.
- Transfer the cooled mass into a container suitable for freezing and put it away. freezer about 4 hours to set, it may take longer. You can stir the mixture several times without allowing large crystals to form. In general, due to its density, the cream has a uniform consistency.
- When the mass completely hardens, it means that the dessert is ready. You can put ice cream in ice cream bowls and help yourself. Bon appetit
We make this dessert, familiar to everyone and beloved since childhood, ourselves. Yay, ice cream!
A very tasty and satisfying dessert with a distinct chocolate and nut taste. You and your children will be happy.
The taste and density of the dish depends on the fat content of the cream and the quality of the chocolate. If you want to get a dessert similar to store-bought ice cream, you need to take cream of medium fat content - 15-20%. If you take very heavy cream, for example, homemade, the delicacy will look more like a very tasty Nutella cream dessert, which, by the way, can be used as cream for a cake.
If you add cocoa powder, which is not a required ingredient in the recipe, the ice cream will have a pleasant bitterness characteristic of high-quality dark chocolate.
I wish you pleasant impressions and successful experiments when preparing and tasting this wonderful homemade ice cream!
A simple recipe for homemade chocolate ice cream with nuts step by step with photos. Easy to prepare at home in 6 hours. Contains only 334 kilocalories.
- Preparation time: 19 minutes
- Cooking time: 6 hours
- Calorie Amount: 334 kilocalories
- Number of servings: 10 servings
- Complexity: Simple recipe
- National cuisine: Home kitchen
- Type of dish: Desserts
Ingredients for ten servings
- Cream (from 15 to 20% fat) 600 ml
- Dark chocolate 200 gr
- Chicken eggs (yolks only) 4 pcs.
- Brown sugar 100 gr
- Walnuts 100 gr
- Cocoa powder (optional ingredient) 4 table. l.
Step-by-step preparation
- Ingredients needed to make Chocolate Ice Cream with Nuts.
- Combine cream, broken chocolate and cocoa powder (you don’t have to put it in) in a saucepan (preferably with a thick bottom), melt over low heat, without bringing to a boil.
- Remove from heat and cool the mixture to room temperature.
- Roast the walnuts in a dry frying pan or on a baking sheet in the oven.
- Then chop the nuts quite finely, although larger pieces can be saved.
- Combine the yolks with sugar.
- Grind this mixture using a blender or mixer for 2-3 minutes until the mass becomes lighter.
- Add the beaten yolks with sugar to the pan with the chocolate cream.
- Still whisk a little just to combine the ingredients.
- Place the pan in a water bath. (Since I have a thick-bottomed, reliable, proven saucepan, I just put it on low heat). Cook over low heat, stirring constantly and not letting it boil, for 10 minutes or a little more - the cream should boil down a little and thicken.
- If suddenly the cream starts to boil, immediately remove from heat and pour in a couple of tablespoons of cold milk or cream and stir. Then return the pan to the water bath. Remove the finished cream from the heat. Place the pan with the cream in a bowl of cold water, continuing to stir the cream until it cools.
- Add chopped nuts and stir again.
- Transfer the cooled mass to a container suitable for freezing and put it in the freezer for about 4 hours to harden, it may take longer. You can stir the mixture several times without allowing large crystals to form. In general, due to its density, the cream has a uniform consistency.
- When the mass completely hardens, it means that the dessert is ready. You can put ice cream in ice cream bowls and help yourself. Bon appetit
Do you want your life to be sweeter than chocolate? Conquer new culinary heights. It's no secret that chocolate is healthy and incredible. tasty treat, on the basis of which you can prepare various desserts. Today we will learn how to make chocolate ice cream at home.
Chocolate delight
Today every housewife can learn how to make delicious homemade chocolate ice cream. Just imagine that the history of the delicacy described goes back to the 3rd century BC. Yes, it was then that China first tried a treat made from ice, snow, pomegranate seeds, orange and lemon.
And Marco Polo brought ice cream to the Eurasian continent. If you prefer to make your own sweets for your household, then you have a unique opportunity to learn how to make chocolate ice cream in your kitchen.
Note! The classic recipe for preparing a dessert involves the use of cream with a maximum percentage of fat content, granulated sugar, eggs and pasteurized milk. When it comes to chocolate, choose cocoa bars or cocoa powder.
Compound:
- a pinch of fine-grained salt;
- 0.2 liters of cream with a fat concentration of 33%;
- 4 pcs. chicken eggs;
- 100 g granulated sugar;
- 30 g cocoa powder;
- 2 tsp. vanilla crystalline sugar;
- 100 g dark chocolate;
- 350 ml pasteurized cow's milk.
Preparation:
Note! If you are preparing this ice cream without an ice cream maker, then place the prepared chocolate mass in the refrigerator for about 2-3 hours. Every half hour, take the chocolate mass out of the refrigerator and beat thoroughly with a mixer, breaking up the ice that forms.
For the most curious
Chocolate milk ice cream is a classic dessert. As already mentioned, it should be prepared only from high-quality dairy products, preferably with the maximum percentage of fat content. Whole pasteurized milk can be replaced with condensed milk.
Note! Remember one simple formula: the more chocolate, the less granulated sugar.
Compound:
- 75 g granulated sugar;
- 4 tbsp. l. cocoa powder;
- 0.25 liters of pasteurized milk with a fat content of 6%;
- 0.25 l cream;
- 125 g chocolate.
Preparation:
- Pour pasteurized cow's milk into a saucepan.
- Add granulated sugar, stir and place on the stove.
- Heat the milk over moderate heat until the granulated sugar is completely dissolved.
- Add sifted cocoa powder and set aside.
- As soon as the milk has cooled to room temperature, put it in the refrigerator.
- Grate the chocolate on a fine grater.
- Place the cream in a bowl and beat with a mixer into a foamy mass.
- Combine the cream with milk and mix well.
- Place in the freezer for one hour.
- Then mix again and add the chopped chocolate.
- Keep the ice cream in the refrigerator overnight. Stir 3-4 times every half hour.
You'll lick your fingers!
Chocolate ice cream with nuts and marshmallows is the height of gastronomic bliss. No one will refuse such a dessert. Take some marshmallows and your favorite nuts and chop them. Use these ingredients as a topping for homemade chocolate ice cream.
Compound:
- 100 g milk chocolate;
- 150 g granulated sugar;
- 4 pcs. chicken eggs;
- 500 ml cream.
Preparation:
- Melt milk chocolate in a steam bath or microwave oven.
- Separate the egg yolks and beat them well.
- Separately, beat the whites with granulated sugar into a fluffy, stable mass.
- Combine the cooled chocolate with the yolks and mix.
- Beat the egg whites and yolks together.
- In a separate bowl, whip the cream into a foamy mass. Just don’t overcook them, otherwise they will turn into butter.
- Now combine the egg mass with the cream, mix thoroughly and place in the freezer for 3-4 hours.
- According to tradition, we whip the ice cream every half hour, avoiding the formation of ice.
Note! Wet a spoon in water and scoop out ice cream with it. Place in a bowl, sprinkle with chopped nuts, for example, walnuts or almonds, and add marshmallow pieces.
Ice cream has long been considered a very refined and expensive delicacy. Ice cream with chocolate, pistachios, fruits, nuts or a regular ice cream will delight you in the hot summer and will also become a wonderful decoration festive table. Today it can be found in almost every store. Thousands of culinary variations of this masterpiece have already been invented. The finest varieties of ice cream use the most natural ingredients. The quality is evidenced by the fact that it can be safely stored in the refrigerator for up to two years at a temperature of -20.
Every year the range is replenished with new tastes. In some countries you can find ice cream flavors such as beer, bubble gum, pizza, spinach, tomato, caviar, garlic and avocado. “Soft” ice cream was invented, into which a large volume of air is added.
What is the composition of real ice cream?
A very long time ago, ice cream was made from a mixture of ice and milk. Then fruits and nuts were added. It vaguely resembled a dish similar to sherbet. The basis of any ice dessert includes milk, cream, sugar, eggs, fruit juices, flavorings and various additives. Chocolate ice cream is also produced industrially. In composition it does not differ from the usual one. Just to harmonize the taste, it is coated with chocolate glaze.
In France, ice cream is made from almond cream. Whipped cream and fruit are added to it. But before that, they are covered with a large amount of sugar and infused with cherry vodka. Many lovers of this cold delicacy are interested in where the ice cream was invented. There are rumors that the usual ice cream was invented in the city of Plombieres. It was recognized that it contains the maximum percentage of fat.
Recipe for real ice cream with chocolate and nuts
Making this dessert at home is not that difficult. It is enough to have a special device called an ice cream maker. Why her? An ice cream maker will equally ensure freezing of the prepared mixture without the formation of ice crystals. First you need to buy a milk mixture for ice cream. It consists of milk, sugar, glucose syrup, whey, skim milk powder, dextrose, vanilla flavoring, and also includes E407, E471, E412.
You can cook without special equipment, only in this case the ratio of heavy cream to milk will be 2:1. This is to ensure that ice crystals do not form in the freezer when finished. The cream needs to be whipped thoroughly. Ice cream made with this cream will be airy and tender.
Pour 120 g of sugar into the pan and pour in 200 ml of milk. Add a bag there too vanilla sugar. Next, heat the mixture, but make sure that it does not boil. Then take a glass cup and put four yolks in it. They need to be ground to a homogeneous consistency, preferably with a fork. Excess foam will only harm the cream. Without ceasing to stir the yolks, pour in the milk in a thin stream.
After the yolks have mixed with the milk, pour them back into the pan and place on low heat. Care must be taken to ensure that the yolks do not curdle. You can check the readiness of the cream by running your finger over its surface - if it is ready, a mark will remain. You need to heat the cream until it thickens, stirring all the time. To do this, it is advisable to take a saucepan with a thick bottom. After the cream is cooked, it needs to be cooled.
Beat 400 ml of cream 33-38% fat until stiff. Then mix the resulting cream and cream and place in the freezer for three to four hours. You should remove the ice cream every hour and mix thoroughly with a spoon. For the last time, it is recommended to even beat it with a mixer or blender and put it back in the freezer. After the specified time, the mixture will thicken and become difficult to mix.
It's time to prepare the supplements. You can use nuts, fruits, syrups, chocolate, and jam as additives. You can divide the ice cream into three equal parts. Add grated dark chocolate to the first, crushed nuts to the second, and put the ice cream back in the refrigerator. Before eating, you need to let the dessert brew for a while. room temperature. Ice cream is placed in special bowls, one scoop of each type. You can sprinkle the remaining chocolate and nuts on top or add orange slices.
Why is homemade ice cream good for you?
It is homemade ice cream that contains iodine, iron, zinc, and potassium.
It is also rich in calcium. But despite beneficial properties, ice cream is considered one of the most high-calorie desserts. Therefore, for those who are watching their figure, chocolate popsicle, like regular ice cream, is not recommended.
Even Louis XIV himself loved this delicacy. The ice cream recipe was a state secret. Its disclosure could lead to punishment comparable to punishment for stealing money from the royal treasury. Over time, interest in ice cream has only increased, and now not a single person in the world can resist this royal dessert.
