Sometimes there's nothing better than a tempting chocolate ice cream! Let's learn how to make it at home in the true Italian style. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** On a wonderful day like today, there's nothing better than a tempting chocolate ice cream, do you want to make it at home? Let's go and see how! We'll need: • ½ cup (50 g) of unsweetened cocoa powder • 2/3 cup (150 ml) of heavy cream • 2 tsp (15 g) of glucose syrup • less than 1 cup (160 g) of white sugar • 2 cups (500 ml) of fresh whole milk • ½ cup (120 g) of egg yolks • less than1 tbsp (5 g) of carob powder Let's prepare together the chocolate ice cream: In a saucepan, pour the milk... the heavy cream... the glucose syrup... and let it melt, without bringing to a boil. Now we'll use the carob powder, that is a thickener which can be bought at health food stores or pharmacy; anyway, if you can't find it, you can omit this ingredient, so sift it... over a bowl... add the sugar... the egg yolks... and now beat to blend the ingredients. Pour the sugar and egg mixture into the milk and bring to 185° degrees Fahrenheit (85°C). When you reach the right temperature, remove the mixture from the heat and add the sifted unsweetened cocoa powder. Beat with a whisk, after that place in a bowl of water and ice to drop the temperature. When the mixture is cold, put in the fridge for at least 2 hours. Now pour the ice cream into the ice cream maker... and let it run ...
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Monday, November 7, 2011
Chocolate ice cream - recipe
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same here!
ReplyDeletePour the Milk-ah
ReplyDeleteOver a bowl-ah
The egg yolks-ah
and now beat-ah together the ingredients
bring to 185-ah degrees-ah
lol I LOVE LOVE LOVE ♥ your accent!
Good but my recipe is way healthier,easier and yummy :)
ReplyDeletewhy buy an ice cream maker when you can just go to the store & buy ice cream -.-
ReplyDeleteWho is Sonia peronaci
ReplyDeleteHi yellowsaffron thanks for the reply :) but the original cheesecake recipe says u have to preheat oven to 325f (160c) and continue to bake at this temperature
ReplyDeleteIs this lady famous
ReplyDeleteThere is no cornstarch in this recipe! If you're referring to carob flour, you can omit it.
ReplyDeletePreheat the oven to 350°F (180°C), bake the cheesecake for 30 minutes, then lower the temperature to 320°F (160°C) and bake for another 30-40 minutes.
ReplyDeleteWith regard to the strawberry cheesecake, you can follow the recipe for mini-cheesecakes on the App, that are topped with strawberry jelly, and make a big cheesecake!
Can I use flour instead of cornstarch
ReplyDeleteHi yellowsaffron can u do a recipe for strawberry cheesecake on ur app? For the new York cheesecake don't u have to preheat oven to 325f (160c)?
ReplyDeleteI think you can try with melted dark chocolate. Glucose syrup is a sweetener that prevents the crystallization of sugar: you can replace it with corn syrup or honey.
ReplyDeleteGiallozafferano is Italy's n°1 food website, have a look at it (giallozafferano.it)!
Thanks yellowsaffron :)
ReplyDeleteis GialloZafferano a tv show in rome?
thanks for the reply for the lemon ice cream :)
ReplyDeletecan i use melted dark chocolate instead of cocoa powder and what is glucose syrup
You should keep it in the freezer and stir constantly
ReplyDeletewhat are the options if you dont have a ice cream maker?
ReplyDeleteNo, it's a thickener, but it's optional
ReplyDeletedamn that looks so goooood!!!!! I want some!!!!
ReplyDelete
the egg yoksa
ReplyDeleteif you don't have an icecream maker , just poor the mixe in to a bole , put it in the freezer for 1hour , get it out and put it in a mixer till it get thick enaugh , and put it back in the fridge so u can get nice icecream after 3hours , voila .
ReplyDeletemy favourite <3 yummy..
ReplyDeleteok thanks for the tip :)
ReplyDeleteYou should keep it in the freezer and stir constantly!
ReplyDeletehow you thick the ice cream without the ice cream maker ?
ReplyDelete
ice crem ice crem ice crem
ReplyDelete