Ingredients
chocolate ice cream
- 100 g Dark chocolate (70% cocoa), broken into pieces
- 800 g pouring (whipping) cream
- 200 g full cream milk
- 100 g raw sugar
- 1 pinch sea salt
- 1 tsp natural vanilla extract
- 4 egg yolks
- 2 tbsp cocoa powder, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place a thermoserver bowland lid into the freezer.
Place chocolate into mixing bowl and grate 10 sec/speed 9.
Add cream, milk, sugar, sea salt, vanilla extract and egg yolks and cook 8 min/80°C/speed 4.
If using, now add cocoa powder and mix 10 sec/speed 5. Place into the chilled container and freeze for 3-4 hours until firm, but not competely frozen. Now, if not using, place the TM in the fridge to chill for the next stage.
Remove the ice cream from the freezer and cut into ice cube-sized pieces. Place ice cream pieces into mixing bowl and blend 15 sec/speed 9. Then mix 10 sec/speed 4.
Return to freezer for another 3-4 hours prior to serving.
To serve, scoop ice cream into ice cream cones, glasses or bowls. Top with nuts, fruit, whatever!
Chocolate ice cream
Tip
This recipe is from Thermomix's Rocky Road Ice Cream Recipe. I liked the ice cream that much!
I have reduced the sugar by half in my recipe compared to the original recipe as I found it too sweet for my taste.
I used Callebaut chocolate, and did not use the cocoa for my version, and it was rich and creamy, chocolatey and delicious!
//www.recipecommunity.com.au/desserts-sweets-recipes/rocky-road-ice-cream/106756
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This is the best, and it does taste exactly like chocolate paddle pops like previous comment says
Made this for my family as I can’t eat chocolate. They all LOVED it- said it tastes just like chocolate paddle pops.
To a fair bit longer to firm before I could rechurn but well worth the wait according to my family.
a sprig of this:
Yes! You can absolutely store it in the freezer.
So delicious!
I halved the recipe, used Double Cream (it was all I had) and chilled it overnight after cooking the custard. Churned it in my ice cream maker the next day and it was divine. This will definitely be my go-to recipe.
can anyone comment on whether this all has to be eaten or can it be stored un the freezer upon completion of the recipe?
Thanks in advance!!! can't wait to try
Now on my regular ice cream list. So yummy
A beautiful creamy ice cream that makes a large quantity! I added the cocoa which added even more depth.
Don't do like I did and put it into the freezer overnight, which was about 8hrs instead of the suggested 3-4hrs (I was impatient to have it ready to mix next morning). It sets too hard and makes it hard to cut and mix. Poor Thermie had to work very hard even after softening the ice cream for a while! Next time I'll stick to the suggested freezing time! Thanks for sharing!
PS I'm thinking that I might try this recipe and change it up to make vanilla ice-cream by omitting the chocolate and cocoa and adding extra vanilla.
I used thickened cream and it was perfect! Cheers
this ice cream was one of the best I have ever eaten! I made mine with thickened cream and it was amazing
I made this yesterday. It was sooo delicious. I used long life milk- as that's all I had. I let the mixture cool in fridge then put it in the icecream churner. Perfect!!