BITTER CHOCOLATE Ice Cream, with xanthan gum - no eggs, perfect texture

Описание: The video showcases an updated version of my Super Dark Chocolate Ice Cream recipe (    • 🌛🌑🌜VERY DARK CHOCOLATE ICE CREAM | with xa...   ), presented separately, as it deserves your full attention. By slightly reducing the sugar content and incorporating two raw cane sugars for a more intense flavour, you achieve a truly Bitter Chocolate Ice Cream, tailored to the preferences of a bitter chocolate enthusiast like myself. All the ingredients are meticulously balanced, each playing a unique role:
• Vodka enhances the chocolate flavour and prevents ice crystals from forming.
• Gelatin preserves the texture and prevents the ice cream melting from the vodka.
• Milk and heavy cream are proportioned for a refreshing ice cream.
• A mix of Dutch-processed cocoa powder and black cocoa powder is used to make the ice cream darker. If you don't have black cocoa powder, you can use Dutch-processed, but not vice versa.
• Xanthan gum contributes to the delightful mouthfeel and texture without the use of egg yolks.
Lastly, the recipe uses two raw cane sugars: demerara raw cane sugar for added depth and dark muscovado raw cane sugar for the rich, dark flavour desired.

Link to the recipe with lots of extra troubleshooting and tips: 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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• 140 g 70% cocoa solids chocolate (4.9 oz) - for other cocoa solids % read [note 1] below - chopped on [00:40]; added on [02:19]
• 2 gelatine sheets, softened in the vodka on [00:49]; added to the mixture on [02:43] (for gelatine granules read note 3)
• 30 g vodka (1 oz), to soften gelatine on [00:57]; to add on [02:58]
• 130 g sugar (4.6 oz) [01:11] ; for the bitter chocolate flavour and dark colour, we are after, use
100 g Demerara raw cane sugar (3.5 oz)
30 g Dark Muscovado raw cane sugar (1 oz)
• cocoa powder, unsweetened; for a deep chocolate flavour and dark colour, use
30 g unsweetened Dutch-processed cocoa powder (1 oz) [01:15]
20 g black cocoa powder (0.7 oz) [01:18]
• 650 g whole milk, fridge-cold (22.9 oz, 650 ml)
150 g (5.3 g; 150 ml) to be added on [01:30]
500 g (17.6 oz; 500 ml) to be added on [02:26]
• 165 g heavy cream, 35-36% fat (5.8 oz, 165 ml) [01:47]
• ½ teaspoon xanthan gum (1.5 g) [02:36]
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[Note 1]: in ice cream making, when using chocolate with different cocoa solids percentages, it's important to adjust the amounts of chocolate and sugar to prevent the ice cream from becoming too soft or icy. Please share the cocoa solids percentage in your chocolate in the comments below, and we'll provide guidance on 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]: to use gelatine granules: sprinkle them over the vodka, stir to moisten and set aside to soften. Add the gelatine along with the vodka right after adding the xanthan gum [02:39]
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The steps at a glance:
[00:00] About the recipe
[00:40] Step 1 | Make the ice cream mixture
[03:34] Step 2 | Chill overnight in the fridge
[03:59] Step 3 | Churn the ice cream
[04:49] Step 4 | Put in the freezer to set
[05:40] 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.

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