🌛🌑🌜VERY DARK CHOCOLATE ICE CREAM | with xanthan gum, for perfect mouthfeel & texture, no eggs!

Описание: I have gathered all my knowledge about making ice cream to bring you the best Super-Dark Chocolate Ice Cream ever. This flavour is so perfect and delicious that you can only enjoy it at home because no ice cream parlour or manufacturer will ever bother or afford to put together so much dark chocolate flavour into one scoop. So, if Super-Dark Chocolate is what you're looking for, sit back and watch this video. And if you want to know why this recipe is so extraordinary, read below about the role each ingredient plays:
✅ Chocolate with 70% cocoa solids: I use this kind of chocolate because they mostly have excellent cocoa flavour, in comparison to lower cocoa solid chocolates.
✅ Cocoa powder: use a mix of
• Dutch-processed cocoa powder, which has a rich cocoa flavour and is so much better than regular cocoa powder, and
• black cocoa powder to make the ice cream even darker.
If you do not have black cocoa powder, you can replace it with the same amount of Dutch-processed, but not the other way around because black cocoa powder doesn't taste as good as Dutch-processed.
✅ Vodka: It enhances the chocolate flavour. Furthermore, it helps to keep the ice cream soft in the freezer, so you do not really need to thaw it before serving. It also prevents the ice cream from getting icy, which is common with an ice cream as heavy in cocoa solids and powder as this ice cream is. Along with the vodka, we add gelatin to help it churn beautifully and keep it together during churning.
✅ Sugar: use a good-quality raw cane sugar such as Demerara or Turbinado for an extra layer of flavour. To evaluate its quality, smell it; it should smell divine.
✅ Xanthan gum: My go-to ingredient for a perfect mouthfeel. It helps reduce the heavy cream without compromising on the texture, making for the best ice cream ever.
You can also find our full playlist with xanthan gum ice cream recipes here:    • Xanthan gum | ice cream recipes for ice cr...  

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 [00:14]; added on [01:53]
• 2 gelatine sheets, softened on [00:19]; added on [02:17] (for gelatine granules read note 3)
• 30 g vodka (1 oz), to soften gelatine on [00:25]; to add on [02:58]
• 145 g sugar, preferably raw cane such as Demerara (5.1 oz) [00:41]
• cocoa powder, unsweetened; for a deep chocolate flavour and dark colour, use
35 g unsweetened Dutch-processed cocoa powder (1.2 oz) [00:49]
15 g black cocoa powder (0.5 oz) [00:53]; if not available, replace with Dutch processed cocoa powder
• 665 g whole milk, fridge-cold (23.5 oz, 665 ml)
165 g (5.8 g; 165 ml) to be added on [01:04]
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) [01:21]
• ½ teaspoon xanthan gum (1.5 g) [02:10]
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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]: to use gelatine granules: sprinkle them over the vodka, stir to moisten and set aside to soften. Add the gelatine along with the vodka on [02:58]
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The steps at a glance:
[00:00] Intro
[00:10] Step 1 | Make the ice cream mixture
[03:10] Step 2 | Chill overnight in the fridge
[03:36] Step 3 | Churn the ice cream
[04:24] 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)
[05:15] 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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Music - license by Epidemicsound: https://share.epidemicsound.com/p3b1jj
• ES_I'm Not Gonna Lose Myself (Instrumental Version) - Loving Caliber
• ES_Fall Into My Arms (SLCT Remix) (Instrumental Version) - Duty Division