Homemade Chocolate Ice Cream
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As I promised yesterday, here's the ice cream recipe closer to the "classic" one. It's true, there's a bit more work to do to avoid ice crystals. To eliminate them, you need to stir frequently during freezing. I did this by hand, but obviously ice cream machines for home have been invented for this too 😉 Does anyone have one? If so, maybe they can tell us if it comes out like the store-bought one. I'm curious if the investment is worth it.
Ingredients
60g dark chocolate
1 teaspoon cocoa
150ml whole milk
1 very ripe banana
1 tablespoon rum
sugar (optional)
Servings: 6
How to prepare homemade chocolate ice cream
- In a small saucepan, heat the milk on the stove, add the chocolate broken into pieces and let it melt. The milk should not boil. Add the cocoa and stir.
- Put the banana, chocolate milk, and rum in a blender and blend for 1 minute.
* Check the mixture and add sugar if you want it sweeter, I didn't add any; if you add sugar, heat slightly and stir until the sugar completely dissolves - Put the mixture in a bowl/plastic container with a lid and place in the freezer. After 45 minutes, stir the ice cream very well (about 1 minute). Put back in the freezer. Then, every 30 minutes, stir the ice cream, for about 5 hours. Then it can be served.
- Store in the freezer.
