Chocolate Ice Cream
Tips for making homemade chocolate ice cream: it is highly recommended to use an electric mixer to save time, add sugar to taste, stir frequently during the freezing process to reduce ice crystals, and try heating the cocoa milk to evaporate excess water for a smoother texture.
Story
Making homemade ice cream can be a labor of love, especially when attempting to achieve the perfect creamy texture without an electric mixer. After spending a tiring hour whisking by hand, I learned a few valuable lessons the hard way, such as the absolute necessity of sugar and the secret to minimizing pesky ice crystals. This chocolate ice cream is the delightful result of that hands-on trial and error, offering a frozen treat that is well worth the effort.
Ingredients
Nestlé whipping cream
Cocoa milk
Chocolate
Instructions
1
Step 1
Prepare a box of Nestle whipping cream.
2
Step 2
Whip the cream.
3
Step 3
Whip until it reaches the stage where it clings to the whisk and doesn't fall off.
4
Step 4
Pour in the cocoa milk.
5
Step 5
Prepare an appropriate amount of chocolate.
6
Step 6
Chop the chocolate into fine pieces and set aside.
7
Step 7
Pour the chopped chocolate into the whipping cream and cocoa milk mixture, and stir until well combined.
8
Step 8
Transfer to a container and put it in the freezer. Freeze for about an hour, take it out and mix thoroughly with a whisk, then return it to the freezer to continue freezing. Repeat this mixing process 4 to 5 times, and it will be ready to eat the next day.
