🍫🏃🏃‍♀️🍫DARK CHOCOLATE Ice Cream FAST! Ready to churn in 1 hour - deep dark chocolate flavour!

Описание: If you're craving a perfect Dark Chocolate Ice Cream but don't want to wait for the overnight chilling, then this recipe is for you. With simple ingredients, an ice cream machine, and lots of ice cubes, you can make the best Dark Chocolate Ice Cream in no time.

It's so quick and easy to make that I've even made it on a friend's request while we were chatting in the kitchen, and had it ready to eat while she was still there. Don't worry if you don't have many ice cubes - you can still make this ice cream, you'll just need to chill the ice cream mixture overnight.
You can enjoy it right after churning for a soft-serve ice cream consistency, or freeze it for a few hours for a scoopable texture. Despite its simplicity, each spoonful of this treat is delightful.

The dark chocolate flavour is incredible, the texture is delightful, and it will definitely be better than any store - bought ice cream, especially if you use a chocolate and cocoa powder you love. While it's best enjoyed fresh, you can also freeze it for a month. If it freezes solid, you can easily restore its creamy texture by placing it in the fridge for 45 minutes before serving, like with all artisanal ice creams.

https://asktheicecreamqueen.com/recip...
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Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale
✓ blender
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Ingredients:
⚖ batch for 1.5-litre to 2-litre ice cream maker
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• 135 g 70% cocoa solids chocolate (4.8 oz) - for other cocoa solids % read [note 1] below - chopped on [00:14]; added on [01:03]
• 160 g regular sugar (5.6 oz) [00:21]
• 50 g cocoa powder, for a deep chocolate flavour, choose Dutch-processed cocoa powder (1.8 oz) [00:24]
• 525 g whole milk (18.5 oz, 525 ml) [00:27]
• 325 g heavy cream, 35-36% fat (11.5 oz, 500 ml) divided as:
100 g (3.5 g) to be added on [00:30]
225 g (7.9 oz) to be added on [01:20]
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[Note 1]: to use chocolate with different cocoa solids %, we must adjust the quantities of the chocolate and sugar, or else the ice cream may be too melty or too icy. Please leave a comment below with the percentage of cocoa solids in your chocolate, and we will provide you with the necessary adjustments.
[Note 2]: the ice cream will be as good as the chocolate and cocoa powder you use, so use the ones that you like.
[Note 3]: if you do not have lots of ice cubes, you can chill it overnight in the fridge and skip the ice bath.
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The steps at a glance:
[00:00] Intro
[00:08] Step 1 | Make the ice cream mixture
[01:54] Step 2 | Chill until fridge-cold
[03:11] Step 3 | Churn the ice cream
[03:43] Step 4 | Put in the freezer to set (or if you want to enjoy it fast, you can eat it straight from the ice cream maker after churning)
[04:25] Serve or store
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The most important things in the recipe:
✅ do not play around with the ingredients and quantities; everything is there for a reason. Using less of this or replacing this with that, may result in too icy or too melty ice cream.
✅ the ice cream mixture must be fridge-cold when you churn it. So make sure you chill it as described in step 2 until it feels fridge-cold. When in doubt, prefer to use the ice cubes in excess or put it in the fridge overnight.

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