Chocolate ice cream with nuts in a blender

We make a dessert familiar to everyone and beloved since childhood. Hooray, ice cream! A very tasty and satisfying dessert with a distinct chocolate-nutty taste. You and your children will be happy. The taste and density of the dish depends on the fat content of the cream, the quality of the chocolate. If you want to get a dessert similar to the purchased ice cream, you need to take cream of medium fat content - 15-20%. If you take very fatty cream, for example, homemade, then the delicacy will look more like a very delicious Nutella cream dessert, which, by the way, can be used as a cream for a cake. If you add cocoa powder, which is not a mandatory ingredient in the recipe, then the ice cream will have a pleasant bitterness characteristic of high-quality bitter chocolate. I wish you pleasant impressions and successful experiments in the preparation and tasting of this wonderful homemade ice cream!

mom of sweet tooth

Recipe author

Chocolate ice cream with nuts in a blender

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Composition / ingredients

Servings:

Cream (from 15 to 20% fat content)

600

Bitter chocolate

200

Chicken eggs (yolks only)

Brown Sugar

100

Walnuts

100

Cocoa powder (optional ingredient)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 47 % 23 g

Carbohydrates 41 % 20 g

346 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 6H

Step 1:
Products needed to make Chocolate ice cream with nuts.
Step 2:
Combine cream, broken chocolate and cocoa powder in a saucepan (preferably with a thick bottom), melt over low heat without bringing to a boil.
Step 3:
Remove from heat and cool the mixture to room temperature.
Step 4:
In a dry frying pan or on a baking sheet in the oven, fry walnuts.
Step 5:
Then chop the nuts quite finely, although you can save larger pieces.
Step 6:
Combine the yolks with sugar.
Step 7:
Rub this mixture with a blender or mixer for 2-3 minutes until the mass lightens.
Step 8:
Add the egg yolks whipped with sugar to the pan with chocolate cream.
Step 9:
Still whisk a little just to combine the ingredients.
Step 10:
Put the pan on a water bath. (Since I have a saucepan with a thick bottom, reliable, proven, I just put it on a small fire). Cook over low heat, stirring constantly and not letting it boil for 10 minutes or a little more - the cream should boil a little, thicken.
Step 11:
If suddenly the cream starts to boil, immediately remove from the heat and pour in a couple of spoonfuls of cold milk or cream, stir. After that, we return the pan to the water bath. Remove the finished cream from the heat. We put the pan with the cream in a bowl with cold water, continuing to stir the cream until it cools down.
Step 12:
Add the chopped nuts and stir again.
Step 13:
We transfer the cooled mass into a container suitable for freezing and put it in the freezer for about 4 hours to solidify, it may take longer. You can mix the mass several times without allowing large crystals to form. In general, due to the density, the cream turned out to have a homogeneous consistency. When the mass is completely frozen, it means that the dessert is ready. You can put ice cream on the cremans and help yourself. Enjoy your meal