Decadent Homemade Chocolate Ice Cream With A Twist!
Are you ready to take your taste buds on a wild ride? Because today, we’re making a chocolate ice cream recipe that’ll blow your mind with a twist you’re going to love!
Did you know that the first recorded recipe for chocolate ice cream dates back to 1693? That’s right, folks! It was shared in a book called “The Modern Steward” by Antonio Latini, who was from Naples, Italy. Chocolate was among the initial ice cream flavors, even before vanilla, because popular beverages like hot chocolate, coffee, and tea were the first things to be made into chilly desserts.
But today, we’re not just making any ordinary chocolate ice cream recipe. Oh no, we’re taking it to the next level with a decadent and indulgent twist that’ll have you coming back for seconds (and maybe even thirds). We’ll be adding a splash of Grand Marnier and a hint of orange zest to our chocolate ice cream recipe, creating a perfect balance of sweet and citrusy flavors that will simply blow you away.
Get ready to learn how to make the most delicious, creamy, and chocolatey homemade ice cream you’ve ever tasted. A dessert treat everyone loves!
So, let’s dive into this heavenly Decadent Homemade Chocolate Ice Cream Recipe! Trust me, you won’t want to miss out on this delectable dessert that’s sure to impress your family and friends.
Easy Chocolate Ice Cream Recipe!
- 2 cup Whole Milk
- 2 cup Heavy Whipping Cream
- 12 ounces Dark Chocolate, the Chef used a 70% cacao chocolate
- ½ cup Nutella
- 3 large Whole Eggs
- 3 large Egg Yolks
- 1 cup Sugar
- 1 cup Cacao Powder
- 2 tablespoons Grand Marnier (optional)
- 1 tablespoon 100% Pure Vanilla
- Zest of one Orange
- 1 pinch of Salt
- In a sauce pan, heat the milk and the heavy cream. When hot add the chocolate and the Nutella and slowly melt.
- In a glass bowl mix the eggs, sugar and cacao powder, to create a paste like mixture, add Grand Marnier, orange zest.
- Add the milk and chocolate mixture slowly to temper the eggs. And transfer the tempered eggs into the milk and chocolate mixture. Lower the heat to low and bring temperature to 170°F / 77°C.
- Transfer the mixture to an ice bath to chill to 40°F / 4°C. If you do not have time to chill on an ice bath. Transfer to a glass or stainless-steel bowl, cover the mixture with a plastic film. Be sure the plastic in ON the mixture with direct contact, NOT the bowl only.
- When the mixture is about 40°F / 45°F transfer it to the ice-cream maker and when thick enough to your liking (my machine took about 20 minutes) store in the freezer.
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