Chocolate Ice Cream

Chocolate Ice Cream

Recipe by icecreamcalc
Calories/100g

267

kcal
Sweetness

17.5

%
Yields

1.4

quarts/liter
Weight

1227

g

Ingredients

  • Cream (40%)
    285g

  • Milk (3%)
    515g

  • Cocoa Powder
    27g

  • Chocolate 70%
    130g

  • Egg yolk (3)
    51g

  • Sucrose
    100g

  • Dextrose
    100g

  • Vanilla extract
    10g

  • Silk Gel
    5g

  • Stabilizer
    2g

  • Salt
    2g

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients except the egg yolks to a high speed blender
  • Blend on max speed for one minute
  • Turn speed down and add the dry ingredients
  • Run on high again for approximately two minutes or until smooth and the chocolate has been emulsified.
  • Turn speed down again and add the egg yolks and run on medium speed for 30 seconds.
  • At this point you can add the mix to your machine and churn it. That is what I did this time. See note below on raw egg yolks. Continue if you want to heat the mix.
  • Pour the mix into a pan and slowly heat while stirring to 83C/181F
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge overnight or at least four hours
  • Churn in your ice cream machine

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page
  • Information about raw egg yolks on this page
  • Different methods to make your ice cream on this page

Detailed data

NameAmount
Alcohol0.29 %
Carbohydrates19.56 %
Density1.10 Kg/L
Energy from Protein9.9 kcal
Energy/100g267.08 kcal
Fiber0.00 %
Final water654.12 g
Final weight1227.00 g
Freezing point-3.8°C, 25.1°F
HF128.47
HF@Serving temp75
Lactose2.69 %
Lactose/Water5.05 %
Milk fat10.55 %
Mix volume1.11 L
MSNF4.85 %
MSNF/Water9.10 %
Other fat1.12 %
Other solids0.80 %
PAC normalized530.6
PAC se282.85
POD175.46
Protein2.47 %
Protein/Water4.64 %
Salt0.19 %
Serving temp-13.9°C, 6.9°F
Stabilizers0.16 %
Stabilizers/Water0.31 %
Sugar18.83 %
Total fat16.64 %
Total solids46.69 %
Total sugars21.52 %
Water53.31 %
Weight1227.00 g

2 thoughts on “Chocolate Ice Cream”

  1. I see that you’re using Silk Gel in this recipe. Does that act as an emulsifier, stabilizer or a bit of both? Google tells me it contains mono and diglycerides (E471) so I’m guessing it’s providing additional emulsification as well as that which is already provide from the lecithin in the egg yolks? Just wondering if there is any additional benefit from using it compared to something like lecithin and whether you would use it instead of the usual stabilizers/emulsifier or as a complement to your existing ones.

    Thank you!

    1. It acts as an emulsifier and it also has some flavoring ingredients.
      This recipe was mostly an experiment using SilkGel.
      E471 is a powerful emulsifier so I guess you could use it alone but I have not tried that.
      I never use it anymore and haven’t tested that much using it but I know some people use it all the time instead of egg yolks.

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