Saturday, 16 March 2013

Chocolate Ice Cream (No Ice-cream Maker Used)

I cannot sleep last night so when the clock hit almost 12mn, and I am still very much wide awake, I decided to make something in the kitchen.  I was planning to make a chiffon cake or an apple streudel but I changed my mind.  Then I decided to make chocolate ice cream instead.

I am not quite fond of ice cream but I have always wanted to be able to make ice cream.  The fact that we have no ice-cream maker hindered me from making this frozen dessertBut then again, I bet the sorbeteros or the icecream man roaming the streets of Manila or anywhere in the Philippines selling sorbetes or what is famously called as "dirty-ice-cream" do not have any fancy ice-cream maker, right? May be they have something better, I just don't know.  i haven't the slightest clue.

All I know is that I am determine to make my own ice-cream with or without an ice-cream maker. Nope, I am not stingy (yes, I am Ilocano), I am just practical. I do  not like spending on things I will seldom use specially when they are expensive.   So I have to make do with what we have, as always.  So for this ice cream, all I needed were heavy-bottomed pan, a bowl, a mixer but a wire whisk will do, a spatula or wooden spoon, a strainer, and your time of course.

This is actually a frozen chocolate custard ice cream.  And mine was a thick, creamy, chocolaty, not so sweet, silky smooth, and not icy custard ice cream.  What did my husband think of this experiment? He was actually amazed and liked it.  I am sure that my nephews and niece will love this.  I use to bribe them with ice cream whenever I want them to do something..  Ice cream is a reward for good and well-behaved kids :-)  If only I can bribe my sisters to make this ice cream for the little ones :-( Unfortunately, they are not as passionate as I am when it comes to cooking.  

     CHOCOLATE ICE CREAM (No ice-cream Maker used)

Ingredients :

Heavy Cream - 170 ml
Full Cream Milk - 3/4 c
Corn Starch - 1 tsp dissolved in 2 tbsp of water
Egg Yolks - 3 large
Sugar - 5 tbs
Dark Chocolate chips- 1/2 c

Cooking Procedure :

1.  Mix milk and cream on a heavy-bottomed pot.  Heat the mixture under low fire.  Stir  occasionally using a spatula or wooden spoon until bubbles are formed at the sides.  Remove mixture from fire.
2.  Using a wire whisk, whisk egg and sugar together until the mixture is thick.
3.  Slowly pour the milk-cream mixture over the egg-sugar mixture while whisking briskly.

This process allows the egg-sugar mixture to be tempered.

4.  Put the custard back into the pot and add the cornstarch mixture.  Cook it over low fire, while stirring continuously, until it thickens.

do not prolong the cooking as the custard will curdle.

5. Pass the custard into a strainer for a smoother texture.  
6.  Add the chocolate chips and stir continuously until the chocolates melted and the mixture is homogenous.  Let it cool down.
7.  Once the mixture has cooled down, whisk vigorously in order to incorporate air.
8.  Transfer into a container and put in the freezer to freeze for at least 12 hours.  You need, however, to briskly whisk the ice cream every hour for the first 3 to 4 hours to make your ice cream fluffy.

I wasn't able to do the whisking part coz when I finished with my ice cream, it's already almost 2 am.  I set my alarm clock at 3, 4, and 5 am but I wasn't able to drag myself out of the bed.

Oh, before I forgot, cover the ice cream with a plastic cling wrap before putting the lid on.  This will avoid any ice formation on top of the ice cream

© myFresha-licious  (16March2013)

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