Chocolate Ice Cream (without Egg and without Ice Cream Machine) Delicious Ice Cream

Preface

1. Sometimes I like to avoid adding eggs to the ice cream. Then I don’t put it in the ice cream machine either, but do it like hundreds of thousands of other hobby cooks – I stir it every half hour. I find it very important, for example, Pay attention to high-quality ingredients, especially with hand-stirred chocolate ice cream. What is also very important, the more often you stir, the more airy and creamy the result will be.

The ice cream without an egg

1. Melt the chocolate pellets (dark chocolate). You can either do this in a water bath (like me) or in the microwave. If you want to spend less time preparing it, you can also melt the chocolate directly in the milk. In my opinion, there is inevitably a loss of quality in the finished ice cream. Pour the milk into a bowl, add sugar and stir well.
2. In the meantime (when the pallets are melting), whip the cream until stiff.
3. Now add the melted chocolate to the ice-cold sugared milk. Stir very well. Then add the whipped cream. Keep stirring until a perfect connection has been created.
4. Next, pour the mixture into a metal bowl and place it open in the freezer. After approx. 2 hours, take the bowl out of the freezer and stir the ice cream well. Now repeat this 3 to 4 times every 30 minutes.
5. Then the creaminess for a delicious chocolate ice cream is reached and it can be frozen ready. The ice can of course also be transferred to another container for this purpose. Depending on the performance of your freezer, the ice takes about 7 hours to be frozen ready to eat.

Bon appetit and culinary greetings your Biggi ♥