Easy Chocolate Ice Cream Recipe!
Well, hello there friends, you've been asking for an ice cream recipe, so today I’m going to share with you how to make an amazing ice cream that is really, really, easy to make.Friends, I promise you once you taste your first homemade ice cream, oh you're not going to get store bought ice cream ever again, You are going to be amazed at just how wonderful it really is.Today we're making a Chocolate Nutella Grand Marnier Chocolate Ice Cream. It's going to be delicious! So let’s get started!
Recipe Video
Ingredients
- 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
Instructions
- 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.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
I’m working up the courage to try making this beautiful recipe… when I do, I’m going to take a photo and show you.. I love ❤️