House chocolate ice cream - Quick and easy recipe

This is very simple and quick recipe for ice cream, which I thought, this is not true when an old recipe Maria Berry - I lost my egg yolk, but the end result should be even better. The reason why it is so simple that they are not the cream, as well as most of the ice. The secret to good ice cream in the establishment of a proper fat emulsion and water. I think this recipe is partially achieved through a higher fat content than other ice cream recipes I found - so be careful with large amounts of lead widen your waist?

This recipe also has the advantage that they are safer than others, no-cook "recipe of ice cream I have found, because they do not have raw eggs in recipes (dried pasteurized egg white), so it may be to ensure the safety of children, pregnant women , the elderly and the immuno-suppression, which should avoid raw eggs.

However, as the true ice cream is rich in finds no ice crystals in the mouth feel. The trick is speed - you can not really afford to stop or lose their mind when mixing the ingredients or the components separately, as well as proteins lose ventilation.

It is also important that your ingredients at the right temperature. Bring the cream almost to room temperature, taking from the refrigerator an hour before the start of this recipe, or the contrast of temperatures between the chocolate and can cause the chocolate again for a great number of small flakes in your prescription (if the container with the cream still feels cool to touch, it still too early to start the ice).

You can use this recipe without the ice-cream Maker, but it's much more - you should take the initiative and a box of ice cream freezers in ten minutes, and vigorous stirring with a fork, for a period of one hour or two until you are completely alone.

I have the black chocolate, but the end product is a milk chocolate flavor, because the cream in the recipe. You can use milk chocolate, but I think that the taste of chocolate, the more likely to be thin in the finished product.

INGREDIENTS

160g (5.5 oz) dark chocolate
2 dried protein, reconstituted according to package directions
175 g (6 ounces) granulated sugar
500 ml (17 fluid ounces) cream (18% fat)
250 ml (8.5 fluid ounce) whipping cream (48% fat)

ETHOD

Take the double and single cream from the refrigerator to warm up. Make sure the ice is ready for use, and all of your devices in your hand (do not want in the middle of a revolver in a box)

Melt chocolate in the usual manner in Pyrex bowl with boiling water or in water bath. When it is melted, add the double cream in hot chocolate in the bowl, and stir well. Then gently stir the cream until mixture is completely homogeneous.

Then beat the egg white stiff, up to (and almost two times higher than in the group), with an electric mixer. This process takes about 2 minutes. Then add the sugar gradually, following the example needs to be done.

After the victory over the mixture of chocolate and cream, again, little at a time, whisking continuously. Put the mixture in ice cream Maker and follow the manufacturer's instructions for freezing ice cream.

Once frozen, if you do not have ice at once, and then immediately into a container and put it in the freezer. The recipe makes about 1.5 liters of ice cream. The ice is more solid in the freezer over time, so that if they remain in the freezer for more than 4 hours, you must remove the container from the freezer and place in a container in the refrigerator for about 20 minutes to leave before the filing of a little soft.

You can use this recipe in any of the chocolate that you like, but you can reduce the sugar content of 140 grams of milk chocolate or white chocolate 120 g, to avoid overwhelming the sweet taste of chocolate. Of course, you can also use other ingredients, such as small pieces of fruit, citrus flavors such as peppermint or oil, spices, caramel sauce or pieces of candy ring the changes. However, if you add a large number of fruit, you need a high-fat cream to prevent many large crystals of ice - suggest that in this case is a full-whipped cream, a mixture of single and double cream. However, be careful with whipped cream and ice machines - the card is where my attention, cream butter and of itself, has a unique structure, if there is!

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