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Homemade Chocolate Ice Cream Recipe (No Machine) | The Frugal Chef

Homemade ice cream recipe without a machine. Chocolate ice cream recipe. Today I want to share my recipe for homemade chocolate ice cream. This was one our biggest sellers at our restaurant ArepaTX in Dallas. We made in ice pop molds but it can be scooped as well. I like using the darkest chocolate I can find but you can use a less darker one as well. This recipe has heavy cream, egg yolks, condensed milk and dark chocolate. It is easy to make and all it requires is patience. I hope you make it and love it! VEA ESTE VIDEO EN ESPAÑOL -    • Helado de Chocolate Casero Cremoso si...   SUBSCRIBE HERE! - http://full.sc/LQTHYV Share, like and comment. Follow me : Twitter :  / thefrugalchef   Facebook :   / 245282282242   Instagram :   / thefrugalchef   Chocolate ice cream recipe - 2 cups heavy cream + 1/8th cup for the chocolate 6 oz. dark chocolate (preferably 86%) — broken into pieces 1 teaspoon vanilla extract pinch of salt 3/4 cup sweetened, condensed milk* Place the cream in a pot - preferably a heavy one - and start heating it. Place the pieces of chocolate in a microwave safe container. Add the 1/8th cup of cream and microwave for 30 seconds. Remove it and stir. If the chocolate is not mostly melted, repeat for another 30 seconds. However, it is ok to have some pieces of chocolate left as we will stir it with the cream for quite a bit. If you do not have a microwave, go ahead and do this in a double boiler. Once you see tiny bubbles starting to form on the sides of the cream remove the pot from the heat. Fill a ladle with the hot cream and start slowly drizzling it onto the egg yolks, whilst whisking. Whisk constantly and as you slowly add the cream. Take your time. Repeat with a second ladle. You are tempering the egg yolks so that they do not scramble when you start cooking them. Return the pot with the cream to the stove. Turn the heat on to medium. Slowly start adding the tempered yolks into the cream. Mix constantly. Add the vanilla, salt and melted chocolate. Mix well. Add the condensed milk or sweetener and continue to mix. Stir the cream for a good 20 to 30 minutes until it is smooth and thick. Control your heat. Do not let it get too hot. Remove the pot from the heat when your mixture is smooth and thick. If you are making pops, fill the molds as per instructions. Otherwise, fill a mold with your cream. Let it cool, cover it and freeze it overnight. Remove the ice cream from the freezer and allow it to sit for a few minutes to soften. Serve and enjoy! *if you want to keep this sugar free add allulose instead of condensed milk. Make sure the cream is sweet because it will lose some of the sweetness when it freezes. Print your recipe here - https://thefrugalchef.com/2022/05/how... Music courtesy of YouTube - Sweet Relirf by Zachariah Hickman