When i say that this is the best recipe ever, i really mean it. And this chocolate icecream is not a exception, this is one the best icecream you will ever taste. It is like chocolate perfection. So creamy, so chocolaty and so good. I love chocolate icecream more than any icecreams, but hubby is not a big fan of it. He lovers vanilla and strawberry. But when he tasted it, he told me that this is just like store bought one. Enough I am Happy!
Similar Recipe,
Vanilla Icecream
Eggless Strawberry Icecream
No Churn Mango Icecream
Casatta Icecream
Falooda
Many More
This icecream has eggs in them, you have to add them in this recipe for making the perfect icecream. So no asking for substitute please. But i will surely give you a eggless chocolate recipe for all those vegetarians soon.
Cooking Time : 15 mins
Chilling Time : 15 hours to overnight
Full Fat Milk – 1 litre
Egg Yolks – 8
Sugar – 1.5 cup / 300 grams
Cocoa Powder – 3/4 cup
Dark Chocolate Chips – 1 cup (i used chopped chocolate pieces)
Salt – 1 tsp
Vanilla Essence – 1 tblspn
Instant Coffee Powder – 1 tsp
Chocolate Topping for serving
Method:
Start by heating milk, take milk in a sauce pan and heat it up. Heat till it starts simmering. It shouldn’t boil over. It should simmer around the sides of the pan.
When the milk is simmering, take egg yolks, sugar, vanilla, coffee powder, salt in a large bowl. Start beating till it gets nice a creamy.It should get fluffy and frothy.
Now add in cocoa powder and chocolate pieces. Mix well.
Now the milk must have reached simmering stage. Pour this slowly into the egg mix while beating continiously.
Now transfer this to a large pan and heat on medium heat till it gets thick. If you swipe your fingers in the spatula. The line should stay there.
Now pour this through a sieve in a large container and let it cool down.
Now cover with a lid and put the container in the freezer. Let it freeze for 5 to 6 hours. If you are using small container to freeze, then it will freeze in 2 hours.
Scoop the mix in a blender and beat till it is frothy. Pour this back into the container and freeze again for 4 to 5 hours.
Repeat the same once again.
Now i allowed it to freeze overnight. the next day i drizzled some chocolate topping over the icecream. Use a icecream scoop to serve, dip the scoop in hot water and then serve.
I drizzled some chocolate topping over this as well. Enjoy each mouthful..
Notes:
1)Dont boil the milk, You should take it off once it starts to simmer around the sides of the pan.
2)Beating the egg with sugar really well is very important. You have to beat it till it is frothy. You can use a mixer as well.
3)When you add hot milk to the egg mix, add slowly while you keep on mixing. This way it will mix evenly and no curdle the eggs.
4)Always cook the egg milk mix on a medium heat and keep stiring. This way the egg wont curdle and the mix will get thick faster.
5)Beating the freezed mix is important, it makes it extra creamy. You can do it once or upto three times.
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| Take all your ingredients |
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| Take milk in a sauce pan and heat it..it shouldn’t boil over, it should just start simmering around the edges |
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| While milk is simmering, take eggs yolks in a large bowl |
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| add in sugar |
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| and a good amount of vanilla |
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| add in salt |
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| and coffee powder..I mixed a tblspn of hot milk in instant coffee powder and added it in.. |
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| You have to beat till till it turns creamy.. |
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| Beat this really really well |
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| Add in cocoa powder |
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| and chopped chocolate |
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| mix well. |
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| Now take milk must have simmered.. |
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| pour hot milk into the mix slowly while beating |
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| mix mix mix.. |
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| now it is nice and frothy |
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| transfer the mix to a large pan |
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| heat it on medium heat while stiring.. |
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| now it has got a little thick |
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| if you swipe a line with your finger, the line should stay, this is the correct stage |
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| now strain it |
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| let this mix cool down completely |
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| cover with a lid |
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| put it in the freezer |
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| This is how it looks after them first 5 hours of freezing |
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| scoop it in a bleder |
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| blend it till it is nice and frothy |
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| chill again |
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| i forgot to take pic, so sharing the same pic again.. imagine this is how it looks after second 4 hours of freezing |
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| scoop it again in a blender |
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| blend again till frothy |
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| freeze again..This time, let it freeze ovenight |
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| This is how it looks after it is frozen.. |
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| I took some chocolate topping..This is entirely optional |
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| drizzled all over the top |
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| now time to enjoy |
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| scoop and serve |
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| i drizzled some more topping over it.. |
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| enjoy each mouthful |
Yummy i love it so much I wish I could do it
Lovely aarhti, i love chocolate flavor.. this is little long process, but looks delicious I'm sure every one enjoy this in your home….
What will b d substitue of egg??
@AnonymousNo substitute, sorry
hi aarthi, u have added eggs yolks know, does it smells or taste like eating an egg?
@AnonymousNO it wont have egg smell
M so looking forward to make this soon… 🙂
Thank you sooooo much
-Trisha
mmmmmm soooo yummy…:)
Can i use choc syrup instead of cocoa pwd
@Jamila Inayatno cocoa has to be added
Can egg whites be added or is it strictly yolks alone ?
@Sree Raghaonly yolks has to be used
Hi Arthi, can you please tell me the name of chocolate topping you used?? 😀
I have Hershey's syrup but it's too sweet 😛
@Ranjan MejariI have used a topping which i got from my super market, dont remember the name
Can i skip coffee pwd step
@Jamila Inayatyes u can skip coffee. But a little coffee just enhances your chocolate flavour,
Okk thxx shall get it n thn make it
can i skip egg yolks..
@Anonymousno then you wont get proper icecream
there is no recipe of chocolate icecream without egg yolks?
@AnonymousHere is the link for eggless chocolate icecream
https://www.yummytummyaarthi.com/2015/04/3-ingredient-no-churn-chocolate-ice.html
Easy and delicious receipe. My favourite chocolate ice cream . Very well explained.
Hi, I tried this n the ice cream turned out very creamy like store brought. The only thing is that I halved the ingredients n followed as explained but it had little bitter n strong coffee flavour. what must have gone wrong?
@Firdous DingankarU must have added too much coffee then, reduce it next time.
Aarthi, your recipes really inspire me and should say I try not miss any of your recipes!! Thanks for your hard work 🙂
Hi Aarthi, wanted to try this recipe but had a query. How much will 3/4 cup cocoa powder be. Thanks.
@Theresa Monteiroit will be around 60 grams or so
Just amazed at your talent.tried chocolate ice cream yesterday and it came out very well.thanks
Can we use a beater to beat the egg yolk and sugar
@Anonymousyes u can
Can we skip the salt ?? What is the work of salt in it ??
Dear Aarthi ,I just love your recipe's.. kudos to your hard work.. am here with a doubt,I was trying this recipe today butwhile I was waiting for the right consistency ,it curdled up 🙁 what could be the reason ,but inspite of that I am freezing it ,a slight hope is left 🙁