Chocolate ice cream
Description
The dish is prepared without unnecessary complications. 1. Pour the milk into a small saucepan and place over heat. 2. Add dry milk and, stirring occasionally, bring to a boil. If desired, you can use natural vanilla or vanilla sugar in the chocolate ice cream recipe. 3. Once boiled, remove the milk from heat and cool to room temperature. 4. Carefully separate the yolks from the whites and place the yolks into a small bowl. Add about half of the powdered sugar in several batches and start whisking vigorously with a whisk. 5. Gradually pour the milk into the yolks in a thin stream, continuing to whisk. 6. Prepare a double boiler and cook the mixture over it for about 10–12 minutes, stirring constantly. Also, prepare a larger bowl filled with ice water. 7. After cooking, quickly cool the yolks by placing the bowl into the ice water. 8. Separately, whip the cream, gradually adding the remaining powdered sugar. The amount depends on how sweet you want your homemade chocolate ice cream to be. 9. Combine the whipped cream with the cooled mixture, mix thoroughly, and transfer to an ice cream maker or a suitable container. 10. If you're making it without an ice cream maker, you'll need to put in a bit of effort. Every 20–25 minutes, take the ice cream out of the freezer and beat it thoroughly. 11. After about 2–2.5 hours, you can leave it to freeze further without interference. 12. After approximately 3.5 hours, take the ice cream out of the freezer and mix in the crushed chocolate. Gently stir and return to the freezer for another half hour. Serve the finished dessert.