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Chocolate Ice Cream Thermomix: All The Recipes to Prepare It



Everybody is now talking about summer and beach and...dieting, but people ask me for Chocolate Ice Cream recipes! Can it be possible?

Maybe they think preparing chocolate ice cream with Thermomix is less caloric....or chocolate ice cream is so delicious that sometimes even if the fear of "looking fat in a bathing suit" is strong, we can delight ourselves with a bit of ice cream, can't we?

Moreover, there are people who can eat heaps of chocolate ice cream. Children go crazy for this ice cream flavour. I'm talking about mine...Of course some chocolate ice cream splashes will end up dirtying clothes and I immediately have to rinse them to avoid permanent stains...but I love seeing my daughters eating with so much pleasure!

In my family we are very fond of chocolate. What can I say? I have many many chocolate cakes recipes that start thinking of them makes my mouth water...

If you have other original recipes you can send it here
http://www.thermomix-recipes.com/p/publish-your-thermomix-recipes.html, and I will add them!


Recipe 1


This first one is a recipe of mine. I changed and varied the recipes you'll find in a bit according to my personal taste and to the ingredients I had at home.
I prefer using 50 g multiples in recipes so that I don't waste cream or chocolate. In fact I usually buy a whipping cream pack of 250 g and I also buy dark chocolate that is divided into big cubes of 50 g each. :-)


Ingredients


- 4 Egg Yolks
- 150 g Sugar
- 200 g Full-Fat Milk
- 250 g Fresh Whipping Cream
- 100 g Dark Chocolate
- 1 Pinch Salt


How to prepare Chocolate Ice Cream


Put chocolate pieces into the bowl. 3 Turbo Hits.

Add the other ingredients. 5 Min. 80°C Speed 4.

Pour this mixture in a large and flat bowl and freeze for at least 10 Hours.

When you have to serve it, cut it into pieces and put them in the bowl. Amalgamate very well. 30 Sec. Speed 9 and 50 Sec. Speed 6 using the spatula.


My advice


You can prepare special meringues with egg-whites leftovers. You may serve them with ice cream.


Recipe 2


This recipe has been taken from cookaround. It is Katia Spina's recipe.


Ingredients


- 500 g Full-Fat Milk
- 30 g Corn Flour
- 1 Vanillin Sachet (0.5 g) (or 1 tbsp Vanilla Sugar)
- 50 g Unsweetened Dark Chocolate Powder
- 100 g Sugar
- 1 Measuring Cup Whipping Cream, cold
- 1 Egg White

to garnish
- caramelised nuggets and mini wafers


How to prepare Chocolate Ice Cream


Pour milk, chocolate, corn flour, 50 g sugar, vanillin (or vanilla sugar) in the bowl. 8 Min. 80°C Speed 4.

Pour this mixture in a bowl. The better if it is a paper bowl because you can easily take ice cream off.

Let it get cold and then freeze for an entire day.

Once frozen, cut into small pieces.

Put the remaining 50 g of sugar in the bowl. 15 Sec. Speed 9.

Add the pieces of chocolate mixture. 20 Sec. Speed 6.

Insert the butterfly tool. Add the egg white and the cold whipping cream. 1 Min. Speed 5.

Serve with the hazelnuts nuggets and the wafers.


Recipe 3


This recipe is like a "must" chocolate ice cream recipe in Thermomix world. I found it in many websites. But who is the author? If you know that just let me know and I'll write it!


Ingredients


- 4 Egg Yolks
- 150 g Sugar
- 400 g Full-Fat Milk
- 100 g Fresh Whipping Cream
- 80 g Dark Chocolate
- 1 Pinch Salt


How to prepare Chocolate Ice Cream


Put chocolate into pieces in the bowl. 3 Turbo Hits.

Add the other ingredients. 5 Min. 80°C Speed 4.

Pour this mixture in a large and flat bowl and freeze for at least 10 Hours.

When you have to serve it, cut it into pieces and put them in the bowl. Amalgamate very well. 30 Sec. Speed 9 and 50 Sec. Speed 6 using the spatula.

Perfect with some coconut flour spread on it!


Recipe 4


This one has been sent by Erika Viola who also is the authoress of many other recipes published on Thermomix-Recipes such as the Philadelphia Cheese, Tuna, Heavy Cream and Anchovies Sauce or the Meatballs with Braised Radicchio. If you are looking for all her recipes just click on her name and you'll find them.


Ingredients


- 2 Eggs
- 2 Egg Yolks
- 300 g Full-Fat Milk
- 200 g Fresh Whipping Cream
- 100 g Sugar
- 1 Vanillin Sachet (0.5 g) or Vanilla Sugar (1 tbsp)
- 10 g Agar-Agar
- 1 Pinch Salt
- 150 g Dark Chocolate


How to prepare the Chocolate Ice Cream


Put chocolate into pieces in the bowl and slowly set from Speed 0 to Speed Turbo. Put aside.

Pour milk, cream, salt and vanillin (or vanilla sugar) in the bowl. 7 Min. 80°C Speed 1.

While the knives are moving at Speed 4 add the eggs, the egg yolks, the ground chocolate, the sugar and the agar-agar. 7 Min. 70°C Speed 4.

Pour this mixture in a large flat tin-foil bowl and put it in the freezer until it is completely frozen.

Once frozen, cut into cubes and put them in the bowl. Amalgamate well. 10 Sec. Speed 4. then 20 Sec. Speed 6 using spatula.

Put it again in the freezer for half an hour and serve into cups with wafers and chocolate flakes. You can keep it in the freezer for a long time.


Recipe 5


This one has also been sent by Erika Viola. You can replace chocolate with every other ingredient.


Ingredients


- 250 g Sugar
- 100 g Ice Cream Base Mix
- 30 g Vegetable Whipping Cream, in powder
- 1 Egg
- 70-100 g Chocolate
- 1 L Milk


How to prepare the Chocolate Ice Cream


Put sugar in the bowl with the base mix and the whipping cream. 1 Min. Speed 2 or 3.

Add egg and chocolate. Speed 1.

Add milk. Speed 1.

Cook 6 Min. 100°C Speed 4.

Put in the freezer and amalgamate after 12 hours. 3 Min. Speed 3.


Recipe 6


This comes from cookaround. It is Pinco Pallo's one.


Ingredients


- 2 Eggs
- 2 Egg Yolks
- 270 g Full-Fat Milk
- 230 g Fresh Whipping Cream
- 100 g Sugar
- 170-180g Dark Chocolate
- 30 g Unsweetened Cocoa Powder
- 1 Vanillin Sachet (0,5 g) (or 1 tbsp Vanilla Sugar)
- 20 g Corn Flour
- 1 pinch Salt


How to prepare the Chocolate Ice Cream


Put chocolate into pieces in the bowl. Slowly set from Speed 0 to Speed Turbo. It must be a powder. Do not exaggerate with Turbo speed because it could create a chocolate solid layer on the bottom. Put aside.

Pour milk, whipping cream, salt, vanillin (or vanilla sugar) in the bowl. 7 Min. 80°C Speed 1.

While the knives are moving at Speed 4 add the eggs, the egg yolks, the ground chocolate, the sugar and the corn flour through the lid hole. 7 Min. 70°C Speed 4.

Pour in a flat and large bowl and keep in the freeze for 12 hours.

Then take out of the freezer, let it soften a little bit and cut into cubes.

Put these cubes in the Thermomix bowl and amalgamate. 10 Sec. Speed 4 then 20 Sec. Speed 6 using the spatula.

Pour ice cream in a 1/2 kg container and keep in the freezer until you have to serve it.


Pinco Pallo's advice


You can also preparing this chocolate ice cream without adding 2 egg yolks!


Translated from the Italian recipe
Gelato al Cioccolato Bimby: Tutte le Ricette Per Prepararlo








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