Comments on: Chocolate Ice Cream

By: Chris

Chris — Mon, 22 Sep 2025 19:14:52 +0000

In reply to Chris. Dear Icecreamcalc Thanks a lot for your reply and the immensively helpful information on you site in general. :-) I was not clear on how I should incorporate the solid chocolate into the "dry ingredients", however, when I actually followed the written instructions, I think the idea was to shred the solid chocolate bar together with most other ingredients in the blender. That worked, especially after heating up the resulting mix. The resulting ice-cream was very good. Thanks a lot :-)

By: icecreamcalc

icecreamcalc — Mon, 22 Sep 2025 15:10:14 +0000

In reply to Chris. The Chocolate ingredients are solid chocolate then you have cocoa powder for the powders.

By: Chris

Chris — Fri, 19 Sep 2025 09:38:42 +0000

How are you processig the “Chocolate 70%”?

Is this ingredient a solid chocolate bar or powder?

Thanks and kind regards
Chris

By: icecreamcalc

icecreamcalc — Sat, 21 Aug 2021 20:58:10 +0000

In reply to Ben. 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.

By: Ben

Ben — Sat, 21 Aug 2021 19:39:08 +0000

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!