Friday, 25 February 2011

Eggless Dark Chocolate Ice-Cream

I have never thought of one day I could also churn up my very own Homemade Ice-cream even without using an ice-cream maker. In the past even though I have read up some really yummy ice-cream recipes, but yet still not a single one has lift up my motivation as I always thought it is a must to have an ice-cream maker before I could achieve those commercial like ice-cream texture.

I am sure most of us would like to have something sweet for after meal dessert or some frozen dessert to quench thirst during hot summer afternoon. No matter which is your choice I am sure either the refreshing Orange Sorbet or creamy Chocolate Ice-Cream will make some good rewards.

If you look at most of the ice-cream recipes, they usually called for "egg yolks" which are something that I always try to avoid while making dessert for my kid. But "Jess's" version( HERE) of recipe is definitely a keeper as it does not require any egg yolks in the ingredients. And to our surprised the end result taste just as rich and good as commerical ice-cream.

Ingredients (serves 4 - 6)
20g Dutch Process Cocoa Powder, sieved
90g Valrhona 70% Dark Chocolate
* 50g - 70g of Caster Sugar
1 Cup(200ml) Whipping Cream
125ml Fresh Milk
1 Tablespoon Kahlua / Tia Maria, optional


Note:
~ The amount of sugar added will depend on the type of chocolate used and your sweetness preference. (I used 50g for my 70% Dark Chocolate which can be purchased from either SunLik or Shermay Cooking School)

~ For creamy texture, you can replace whipping cream with thick cream.

~ To make chocolate sauce: Melt 30g Chocolate in microwave safe bowl on High Powder for 2 minutes with 30 second interval, stir the mixture between each interval to have a sauce like consistency.




Method:
1. In a medium saucepan combine cream, cocoa powder, sugar and whisk it over medium heat till combined and sugar melts.
2. Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.
3. Next whisk in milk till mixture is glossy and well mixed before adding liquor if using.
4. Sieved the mixture through fine strainer into the loaf pan/tray, cool to room temperature.
5. Churn above mixture in an ice cream maker according to manufacturer's instructions or alternatively, if you don't have an ice cream maker, freeze it for at least 2 hours or until firm.
6. Use a fork/spoon break out mixture and process it in blender (or whisk it using hand-held beater) for a few second till creamy. You might need to repeat the process at least twice if you prefer a smoother texture.
7. Return mixture to pan, freeze for another 3 hours or until firm. (I freeze it overnight)
8. Serve scoops of ice-cream with extra chocolate sauce and topping in cones or cups.


Are you ready for a scoop or two of this Homemade Dark Chocolate Ice-Cream.


Finally after a day of whisking, freezing and waiting..... here is our very first Homemade Chocolate Ice-cream. Each scoop is filled with rich and creamy texture that melts our heart with its semi-bittersweet chocolate taste.  And most importantly we get to choose the quality of ingredients used such as low fat milk/cream ad etc. So which is your choice? Cone or Cup?

For better presentation and finishing taste, you can drizzle some melt chocolate sauce(see notes above) together with your flavour chopped nuts or sprinkles topping on it. Enjoy!!! Have a great weekend everyone.





Eggless Dark Chocolate Ice-Cream


19 comments:

  1. Hi Ellena, the yolks aren't really raw because you have to cook them til near boiling point. So perfectly safe!

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  2. Ellena, your ice cream looks shiok, much more better than mine. I prefer cup and my gal will take cone :). You are tempting me to make it again, miss it :).

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  3. Ellena, I definitely want to make this easy ice cream for my boys! Thanks for sharing :)

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  4. the ice cream look so DELICIOUS! (: (:

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  5. I am always interested to find new ice cream recipes, especially the ones which can be made without an ice cream maker, because I don't own one. Thanks for sharing :).

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  6. Hi,
    This is a very amazing post. i really like this this post . This post provides us very good good knowledge about Eggless dark chocolate ice cream. This is very important post for ice cream shop.

    Thank you,

    ReplyDelete
  7. WAHSEH! UR ICE CREAM IS NICE LAH!

    can u do a durian one next time...i sponsor the d24 durian meat for u... HA!

    ReplyDelete
  8. looks rich and creamy even without the presence of egg yolks. now u make me wish I have an ice cream maker

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  9. I made this also, but didnt manage to take photo because it's all gone

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  10. No egg yolks and still so rich and creamy!?!

    Definitely a keeper this recipe. I wanna try this soon!

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  11. This sounds amazing.Cant believe that this ice cream is eggless and wihout icecream maker.Thanks for sharing

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  12. beautiful pictures. Thanks for the recipe!

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  13. Sally: Thanks for sharing.. yup at 1st i tot it is sort of using raw egg like tiramisu :)

    Jess, Cathy, Anncoo, Sweetdelicious: Thanks for the comments you all should give this a good.. it's good.

    Marueen: Onz U sponsor MAO SHAN WANG ok :p

    Mammeemoomoo and Tanvi: Yup.. that is what surprising me too.. ice-cream without egg :)

    CarinE: Thanks :)

    ReplyDelete
  14. 不好意思,英文不是那么的好。
    1.cream + 可可粉 + 糖先煮。
    2.小火 ,加入巧克力块。
    3.加入kahlua + 牛奶。

    是这样做吗?

    ReplyDelete
  15. HI Tracy,

    1。把鲜奶油,可可粉和糖倒入小锅里用小火边搅拌边煮到糖融化。
    2。当1的奶油稍微滚的时候,熄火,把锅那开。加入巧克力搅拌到完全融化。
    3。拌入牛奶直至混合物光泽后,最后才加入咖啡酒。

    Hope this help :)
     

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  16. Hi, can i know where did u get your mini bottle of Kahlua? and how much does it cost? Thank you so much!

    ReplyDelete
    Replies
    1. Hi Cherry, I bought it from overseas but you can get it from the liquor shop located beside Isetan supermarket at scotts road :) around S$7 - 8.

      Delete

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Regards
Ellena (Cuisine Paradise)

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