Dana's Chocolate Ice-Cream
I got a compressor ice-cream machine for my birthday and have spent the last two weeks formulating this recipe. I learned that I wasn't using the agar agar correctly in my previous ice-cream recipes and have adjusted my other ice-cream recipes so it is used correctly. There are many mix-ins you could add. Our favorite is almonds and mini-marshmallows to make Rocky Road.
Serving: Makes approximately 5 quarts
Recipe:
1/2 teaspoon + 1/16 teaspoon agar agar
1 1/2 cups sugar
14 ounces sweetened condensed milk
1 cup powdered milk
1/16 teaspoon guar gum
1/16 teaspoon xanthan gum
5 cups whole milk
5 cups heavy cream
1 1/3 cups cocoa powder* OR 10 ounces bittersweet chocolate
Mix agar agar with 1/4 of sugar in a small bowl.
Measure the rest of the sugar and condensed milk into a bowl.
Mix powdered milk with guar gum and xantham gum (and cocoa if using) in a bowl.
Measure heavy cream and set aside.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 86°F, whisk in the sugar and condensed milk. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.Continue stirring and heating to 185°F.
Remove from heat (at this point add bittersweet chocolate, if using, and stir to dissolve). Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Whisk in heavy cream and continue to stir and cool in sink until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker, adding mix-ins in the last couple of minutes, and put in a freezer container. Leave in freezer for at least 4 hours.
*This amount for cocoa powder is for Hershey's or another cheap brand. If you use a high quality cocoa powder only use 1 C at the most.
Makes approximately 5 quarts.
Dana's Chocolate Frozen Custard
Omit guar gum and xanthan gum
Add 2 tablespoons more sugar
Add 8 egg yolks
Mix agar agar with 1/4 of sugar in a small bowl.
Add yolks to the sugar and condensed milk and stir in a bowl.
Mix powdered milk with guar gum and xantham gum (and cocoa if using) in a bowl.
Measure heavy cream and set aside.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 95°F, whisk in the heavy cream. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.
While it's heating, slowly whisk about 1/4 cup hot mixture into the yolk mixture and stir well. Repeat 2-3 more times. Then whisk all of the yolk mixture into the hot milk mixture and continue to heat to 185°F, stirring constantly. (You don't want to add hot liquid to the yolks too fast or they will cook in lumps).
Remove from heat (at this point add bittersweet chocolate, if using, and stir to dissolve). Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Whisk in heavy cream and continue to stir and cool in sink until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker, adding mix-ins in the last couple of minutes, and put in a freezer container. Leave in freezer for at least 4 hours.
Serving: Makes approximately 5 quarts
Recipe:
1/2 teaspoon + 1/16 teaspoon agar agar
1 1/2 cups sugar
14 ounces sweetened condensed milk
1 cup powdered milk
1/16 teaspoon guar gum
1/16 teaspoon xanthan gum
5 cups whole milk
5 cups heavy cream
1 1/3 cups cocoa powder* OR 10 ounces bittersweet chocolate
Mix agar agar with 1/4 of sugar in a small bowl.
Measure the rest of the sugar and condensed milk into a bowl.
Mix powdered milk with guar gum and xantham gum (and cocoa if using) in a bowl.
Measure heavy cream and set aside.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 86°F, whisk in the sugar and condensed milk. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.Continue stirring and heating to 185°F.
Remove from heat (at this point add bittersweet chocolate, if using, and stir to dissolve). Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Whisk in heavy cream and continue to stir and cool in sink until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker, adding mix-ins in the last couple of minutes, and put in a freezer container. Leave in freezer for at least 4 hours.
*This amount for cocoa powder is for Hershey's or another cheap brand. If you use a high quality cocoa powder only use 1 C at the most.
Makes approximately 5 quarts.
Dana's Chocolate Frozen Custard
Omit guar gum and xanthan gum
Add 2 tablespoons more sugar
Add 8 egg yolks
Mix agar agar with 1/4 of sugar in a small bowl.
Add yolks to the sugar and condensed milk and stir in a bowl.
Mix powdered milk with guar gum and xantham gum (and cocoa if using) in a bowl.
Measure heavy cream and set aside.
Measure milk and pour into a large sauce pan or small stock pot. Heat milk on between low and medium low while whisking vigorously. At 77°F, whisk in the powdered milk mixture. At 95°F, whisk in the heavy cream. At 113°F, whisk in the agar mixture. Turn heat to between medium-low and medium.
While it's heating, slowly whisk about 1/4 cup hot mixture into the yolk mixture and stir well. Repeat 2-3 more times. Then whisk all of the yolk mixture into the hot milk mixture and continue to heat to 185°F, stirring constantly. (You don't want to add hot liquid to the yolks too fast or they will cook in lumps).
Remove from heat (at this point add bittersweet chocolate, if using, and stir to dissolve). Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Allow it to cool for a few minutes, stirring occasionally, making sure chocolate is dissolved. Put the pan in the sink filled with ice and cold water just about half way up the pan, stirring occasionally until it's warm. Whisk in heavy cream and continue to stir and cool in sink until cold.
It's best to refrigerate the batter 12 or more hours but it's okay to process immediately. Process in ice-cream maker, adding mix-ins in the last couple of minutes, and put in a freezer container. Leave in freezer for at least 4 hours.
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