Deliciously Dotted | Homemade Freckled Chocolate Ice Cream
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- Опубліковано 20 жов 2024
- Who wants ice cream? I do! In this video, Jim and I will be mastering the art of making ice cream at home with a fun recipe we hadn't tried before.
RECIPE (From Salt and Straw Cookbook)
Ice Cream Base Ingredients:
1/2 C granulated sugar
2 Tbsp dry milk powder
1/4 ts xanthan gum
2 Tbsp light corn syrup
1 1/3 C heavy cream
Ice Cream Base Preperation:
Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months.
Freckled Chocolate Ice Cream Ingredients:
1 1/4 tsp salt
2 Tbsp granulated sugar
5 oz high quality chocolate
3 C ice cream base
1 tsp vegetable oil
Freckled Chocolate Ice Cream Preperation:
In a medium (about 1-1/2-quart) saucepan, heat 1/4 cup water, the salt, and the sugar over medium-high heat until the water gives off steam but isn’t yet bubbling, about 1 minute. Remove the pan from the heat, add 3 ounces (about 1/2 cup) of the chopped chocolate, and stir until the chocolate is completely melted. Let it cool to room temperature. Pour in the ice cream base, then use a whisk or stick blender to mix or blend until smooth. Chill in the fridge until cold if using a pre-frozen bowl machine.
Pour the mixture into an ice cream maker and churn just until it has the texture of soft-serve.
While the ice cream is churning, pour an inch or so of water into a small saucepan and bring it to a simmer over medium-high heat. Combine the remaining 2 ounces (about 1/3 cup) chocolate pieces and the vegetable oil in a heatproof bowl that’ll sit on top of the saucepan without touching the water. Put the bowl over the saucepan, reduce the heat to low, and heat, stirring occasionally, until the chocolate is completely melted. Take the pan off the heat but leave the bowl on top. The chocolate will stay warm until the ice cream is churned.
Once the ice cream is churned to about soft-serve texture, lift the bowl of melted chocolate from the pan and dry the bottom of the bowl. With the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The warm chocolate will scatter and harden into freckles when it hits the cold ice cream.
Quickly transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
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So fun to watch you two just being real and having fun making ice cream. Loved the video!
Okay, Daddy likes!
😂
So delicious!
This was so fun!
That looks amazing !
“Daddy Likes.” I’m getting that tattooed😂
@@MckaylaCourt-s2u haha please do!
I want to try this! Looks fun.
Damn, Jim’s so eloquent. Looks yummy!
That ice cream looks so yummy! You both made it look pretty easy to make as well. I can’t wait to see the next video on the fine art of ice cream making. Great job!❤
DADDY LIKES!
Make the bug ice cream!
I am down if Jim is!
The man in this is very handsome
10/10!