Choco Bar Ice Cream | No Condensed Milk, No Mould | How Tasty Channel скачать в хорошем качестве

Choco Bar Ice Cream | No Condensed Milk, No Mould | How Tasty Channel

How to make homemade Choco Bar Ice Cream with few simple ingredients: no condensed milk, no eggs! You don't need any mould or ice cream machine to make them. You can find ingredients and substitutions below in this infobox and some tips to get creamy ice cream bars. Remember to work fast when you have to cut them in bars, if you live in a hot climate as I do. I shot this video in summertime with about 34°C in my home, so as you can see in the video, the ice cream was about to melt at the edges...if you don't loose time as I do because of shooting, I'm sure you'll make a better work than I did! Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK:   / howtastychannel   INSTAGRAM:   / howtastychannel   PINTEREST:   / howtastychannel   ---------- Camera: U.S.A. LINK: https://amzn.to/2Im0Z8E ITALIAN LINK: https://amzn.to/2rKoWzl Lens: U.S.A. LINK: https://amzn.to/2Ii8vW9 ITALIAN LINK: https://amzn.to/2rK0bDr Tripod: U.S.A. LINK: https://amzn.to/2IleHN0 https://amzn.to/2GkCjeZ ITALIAN LINK: https://amzn.to/2L30jH9 https://amzn.to/2rKK8Gg Lighting: U.S.A. LINK: https://amzn.to/2qZowZf ITALIAN LINK: https://amzn.to/2BY3s7B Kitchen Tools: Cake Pan: U.S.A. LINK: https://amzn.to/2Izpxv4 ITALIAN LINK: https://amzn.to/2IyCSaQ Ice Cream Sticks: U.S.A. LINK: ITALIAN LINK: https://amzn.to/3fpCA2B Microwave: https://amzn.to/2HiCpUJ Knife: U.S.A. LINK: https://amzn.to/2x3wC5R ITALIANK LINK: https://amzn.to/2rZDgov DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support! ------------- INGREDIENTS Makes 8 bars: 170 g (3/4 cup + 2 tbsp) caster sugar (or granulated white sugar if you can't find fine sugar) 80 g (1/3 cup) water 500 ml (2 cups) heavy cream* 2 tsp vanilla extract 250 g (9 oz) chocolate coverture** (use 300 g if you want to cover all the bars) SUBSTITUTE: 500 ml whipping cream OR 250 ml whole milk+250 ml whipping/heavy cream OR 500 ml whole milk (less cream you use, the more your ice cream texture will be hard). If you use milk, boil the milk for about 10 minutes to make evaporate the water in milk. ** SUBSTITUTE: 250 g sweetened dark chocolate + 24 g (2 tbsp) falvorless oil. If you want to full cover your bars, use 300 g of chocolate coverture. INSTRUCTIONS: 1. Place sugar and water in a small sauce pan and bring to a boil over medium-low heat. 2. When start simmering, low the heat and boil for about 10-15 minutes: the water will evaporate and you'll get a thick syrup (if you don't boil enough, your ice cream will form ice crystals while freezing). 3. In a bowl place heavy cream, sugar syrup, vanilla and mix until combine. IF YOU DON'T USE HEAVY CREAM BUT MILK you have to simmer it at low heat to evaporate much water as you can. 4. Pour the cream mix into 20 cm - 8 inch cake pan (slighlty greased with flavorless oil; you can use a silicon cake pan if you have it, it will be easy to unmold) and freeze it until set (at least 3-4 hours, better overnight). 5. Invert the cake pan onto a chilled chopping board lined with parchment paper. 6. To unmold the ice cream cake, use a hot kitchen towel (soaked in hot water and squeeze it) and press it on the bottom of the cake pan. 7. Cut the cake in 8 slices. 8. Put an ice cream steak for every slice: don't worry if the top of the ice cream slice will pop up a bit, you can use a spoon to flat it (as you can see in the recipe video). 9. Cover the sliced ice cream cake with parchment paper and freeze for about 30 minutes to set. 10. Meanwhile melt the chocolate in the microwave (about 2 minutes) or over bain marie: place the melted chocolate in a tight and high glass. 11. Slightly cool down the melted chocolate if too hot. 12. Remove the ice cream slices from the freezer and pour every slice in melted chocolate: you can half cover or full cover them. 13. Wait about 1 minute holding the bar in your hand to set the chocolate: the ice cream is frozen, so the chocolate will chill and dry very fast on top of the ice cream. You can store choco bars in freezer covered with plastic wrap, for at about 1 month.