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Vanilla and Chocolate Ice Cream Recipe

Vanilla and Chocolate Ice Cream Recipe

Vanilla and Chocolate Ice Cream Recipe

FOR THE CHOCOLATE

Ingredients :

    • 21/8 cups (500 ml) milk
    • 2/3 cup (130 g) sugar
    • 2 oz. (50 g) unsweetened cocoa, or about 1/2 cup
    • 1/2 oz. (15 g) dextrose, or about 6 tsp.
    • 1/8 oz. (3.5 g) stabilizer, or about 1 tsp.
    • 1/3 oz. (10 g) dark chocolate, chopped

Method :

    1. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the ice water.
    2. Heat the milk to 115°F (45°C); check with an instant read thermometer. In a bowl, combine the sugar, dextrose, and stabilizer, and pour the mixture into the milk in a steady stream. Heat the milk mixture to 150°F (65°C) and continue to cook until it reaches 185°F (85°C). Stir in the chocolate. Transfer the mixture to the bowl in the ice bath and cool rapidly. Refrigerate at 40°F (4°C) for six hours and then freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

FOR THE VANILLA

Ingredients :

    • 2 cups plus 2 tbsp. (500 ml) milk
    • 3 large egg yolks
    • 3/4 cup (150 g) sugar
    • 1/2 oz. (20 g) dextrose, or about 8 tsp.
    • 2 cups plus 2 tsp. (15 g) powdered skim milk
    • 1/8 oz. (3.5 g) stabilizer, or about 1 tsp.
    • 5 tbsp. (50 g) heavy cream
    • 1 vanilla bean, split

Method :

Heat the milk with the cracked vanilla bean to 115° F (45°C); check with an instant read thermometer and then remove the vanilla bean. Mix the sugar, powdered milk, dextrose and stabilizer and pour the dry mixture in a steady stream into the milk. Heat to 150°F (65°C), add the cream, and continue to cook until it reaches 185°F (85°C). Cool rapidly by putting the mixture in a container and immersing it in an ice water bath. Refrigerate at 40°F (4°C) for six hours and then freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

Ingredients for approximately 2 pints (900 ml) of ice cream
Preparation : 20 minutes
Maturation : 6 hours