Triple Chocolate Ice Cream
Calories/100g
280
kcalSweetness
18
%Yields
1.3
quarts/literWeight
1178
gChocolate ice cream with chocolate fudge and chocolate stracciatella.
Warning! This is a very powerful chocolate ice cream 🙂
Ingredients
Milk (3%)
450gCream (40%)
310gSkim milk powder
20gValrhona Caraïbe 66% (or other dark chocolate)
150gCocoa Powder 21%
30gEgg yolk (2)
34gSucrose
100gDextrose
75gVanilla extract
5gStabilizer
1.5gSalt
3g- Chocolate fudge
Cocoa powder
75gSugar
50gSalt
5gGlucose syrup
100gCream (40%)
200g- Chocolate stracciatella
100g of melted dark chocolate
Directions
- Add all dry ingredients to a bowl and mix well (not the chocolate)
- Add all other ingredients to a pan
- Whisk in the dry ingredients
- Slowly heat the mix to 79C/175F while stirring
- 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
- At the very end drizzle in the melted stracciatella chocolate in a thin stream
- After churning layer the ice cream and chocolate fudge. Add to taste, you will not need all the fudge.
- Chocolate fudge ripple (from Hello My Name Is Ice Cream)
- Add the dry ingredients to a bowl and mix
- Add the cream and glucose syrup to a pan
- Heat the cream and glucose on medium heat until boiling
- Whisk in the cream a little at the time to the dry ingredients
- Transfer back to the pan and slowly heat to boiling stirring with a spatula
- Strain and chill
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 14.34 % |
| Added sugars/Water | 28.35 % |
| Alcohol | 0.15 % |
| Alcohol/Water | 0.29 % |
| Butter fat | 11.68 % |
| Cacao fat | 5.63 % |
| Cacao fat/Water | 11.12 % |
| Cacao solids | 5.45 % |
| Cacao solids/Water | 10.77 % |
| Carbohydrates | 22.91 % |
| Carbohydrates/Water | 45.28 % |
| CarbsEU | 22.91 % |
| CarbsEU/Water | 45.28 % |
| Cost | 0.00 |
| Density | 1.10 Kg/L |
| Energy from Protein | 15.3 kcal |
| Energy/100g | 279.85 kcal |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 596.09 g |
| Final weight | 1178.50 g |
| Freezing point | -4.2°C, 24.4°F |
| Gram per mL | 0.00 g/mL |
| HF | 148.69 |
| Ice cream volume | 1.33 L |
| Lactose | 3.50 % |
| Lactose/Water | 6.93 % |
| Milk fat | 11.68 % |
| Milk fat/Water | 23.10 % |
| Mix volume | 1.07 L |
| MSNF | 6.32 % |
| MSNF/Water | 12.50 % |
| Other fat | 0.78 % |
| Other fat/Water | 1.54 % |
| Other solids | 2.79 % |
| Other solids/Water | 5.52 % |
| Overrun | 25 % |
| PAC normalized | 564.5 |
| PAC se | 285.53 |
| PACtot | 302.0 |
| PACtot normalized | 597.1 |
| POD | 178.92 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 3.82 % |
| Protein/Water | 7.56 % |
| Salt | 0.28 % |
| Salt/Water | 0.56 % |
| Saturated fat | 9.89 % |
| Saturated fat/Water | 19.56 % |
| Saturated/Unsaturated | 120.7 % |
| Serving temp | -14.7°C, 5.6°F |
| Serving temp Corvitto | -12.0°C, 10.4°F |
| Stabilizers | 0.13 % |
| Stabilizers/Water | 0.25 % |
| Sugar | 18.67 % |
| Sugar/Water | 36.91 % |
| Total fat | 18.09 % |
| Total fat/Water | 35.76 % |
| Total solids | 49.42 % |
| Total solids/Water | 97.70 % |
| Total sugars | 22.17 % |
| Total sugars label | 22.17 % |
| Total sugars label/Water | 43.83 % |
| Total sugars/Water | 43.83 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 31.33 % |
| TSNF/Water | 61.94 % |
| Unsaturated fat | 8.20 % |
| Unsaturated fat/Water | 16.20 % |
| Water | 50.58 % |
| Weight | 1178.50 g |
This ice cream is absolutely amazing!!! it’s my favourite. i excluded the salt from the recipe. thanks for this Patrick!
Made this (without the fudge or stracciatella) – it was absolutely amazing.
Didn’t have access to 40% milkfat cream but even with 35% it turned out excellent. Will definitely make it again
Amazing Receipt 🙂 Big thx
if it’s possible if you have time to include dark chocolate receipt
would appreciate it big time !!!
There are several chocolate recipes and most of them are dark chocolate.
Checkout the Valrhona Cocoa Powder Ice Cream for example.