Intermediate
30 Mins
2 Mins
6-8 people
Original recipes from the Valrhona Gourmet School. The Gourmet School used and recommends making this recipe with the Magimix Gelato ice cream maker.
You will need:
- Magimix Gelato Turbine
Made with the products below :
Guanaja 70% Dark Chocolate Ice Cream
Ingredients :
- 390g (13.76 oz) whole milk
- 20g (0.71 oz) milk powder (0% or 1% fat)
- 35g (1.23 oz) granulated sugar
- 35g (1.23 oz) glucose powder*
- 25g (0.88 oz) acacia honey
- 6g (0.21 oz) liquid whole cream 35%
- 90g (3.17 oz) Guanaja 70% dark chocolate
- 3g (0.11 oz) combined stabilizer*
Prepare the day before
- In a saucepan, heat the milk. At 25°C, add the milk powder.
- At 30°C, add ¾ of the granulated sugar along with the powdered glucose and the honey.
- Add the cream at 35°C.
- At 45°C, add the remaining granulated sugar along with the stabilizer.
- Pour in three stages over the previously melted GUANAJA 70% chocolate and blend using an immersion blender.
- Heat everything to pasteurize at 85°C for 2 minutes, then quickly cool everything in the refrigerator.
- Cover the preparation with film, pressing it directly onto the surface. Allow the mixture to mature for at least 12 hours in the refrigerator.
- Quick tip: Place the container you'll be using for the pasteurized ice cream in the freezer a few hours before using it. This method helps lower the temperature more quickly.
*The stabilizer and powdered glucose ensure a good ice cream texture and prevent the formation of water crystals during freezing. These ingredients are essential for making your ice cream.
Jivara 40% Milk Chocolate Ice Cream
Ingredients :
- 340g (11.99 oz) Whole Milk
- 8g (0.28 oz) Fat-free powdered milk
- 42g (1.48 oz) Granulated sugar
- 45g (1.59 oz) Atomized Glucose
- 2g (0.07 oz) Profiber stab 5 from SOSA
- 11g (0.39 oz) Acacia Honey
- 46g (1.62 oz) 35% cream
- 68g (2.40 oz) Jivara Chocolate 40%
Prepare the day before
- In order, pour the milk into the saucepan and heat.
- At 25°C, add the milk powder.
- At 30°C, add the sugars (sugar, atomized glucose).
- At 40°C, incorporate the cream
- At 45°C, finish incorporating the ingredients by adding the stabilizer/emulsifier mixture plus 10% of the initial sugar.
- Pour a small amount of the liquid over the melted chocolate, mixing in the center to create an elastic and shiny core, a sign of an emulsion that has started.
- Continue adding the rest of the liquid little by little.
- Blend to perfect this emulsion.
- Pasteurize the mixture at 85°C for 2 minutes then quickly cool the mix to +4°C.
- If possible, homogenize the mix in order to break up the fat crystals as finely as possible.
- Allow the mix to mature for a minimum of 12 hours.
- Blend and churn.
- Store in the freezer at -18°C
Dulcey 35% Chocolate Ice Cream
Ingredients :
- 340g (11.99 oz) Semi-skimmed milk
- 10g (0.35 oz) Fat-free powdered milk
- 35g (1.23 oz) Granulated sugar
- 30g (1.06 oz) Atomized Glucose
- 2g (0.07 oz) Profiber stab 5
- 90g (3.17 oz) Dulcey chocolate 35%
Prepare the day before
- In order, pour the milk into the saucepan and heat. At 25°C, add the milk powder.
- At 30°C, add the sugars (sugar, atomized glucose). At 45°C, finish incorporating the ingredients by adding the stabilizer/emulsifier mixture combined with 10% of the initial sugar.
- Pour a small portion of the liquid onto the melted chocolate, mixing in the center to create an elastic and shiny core, a sign of an emulsion that has started.
- Continue by gradually adding the remaining liquid. Blend to perfect the emulsion.
- Pasteurize the mixture at 85°C for 2 minutes then rapidly cool the mix to +4°C.
- If possible, homogenize the mix in order to break up the fat crystals as finely as possible.
- Allow the mix to mature for a minimum of 12 hours. Blend and churn. Store in the freezer at -18°C.
Frequently Asked Questions
How to make smooth chocolate ice cream with or without an ice cream maker? Can you use a Thermomix or Monsieur Cuisine food processor?
To achieve a texture worthy of an ice cream parlor and artisanal quality, the secret lies in the balance of fats and sugars. The homemade chocolate ice cream recipe presented here uses an ice cream maker to incorporate air evenly (overrun), guaranteeing a perfectly smooth texture. If you wish to make chocolate ice cream without an ice cream maker , you can gently fold whipped cream into your chocolate base before placing it in a metal container in the freezer, stirring every 30 minutes for the first few hours to break up any ice crystals. For those with food processors, the Thermomix or Monsieur Cuisine chocolate ice cream recipe is also an excellent alternative for finely blending the mixture before freezing.
Why is chocolate ice cream harder than other flavors?
Dark chocolate ice cream tends to harden more quickly due to the high cocoa butter content of the chocolate used (such as 70% Guanaja). Cocoa butter solidifies at low temperatures, resulting in a firmer texture. To counteract this and achieve a smooth chocolate ice cream , the use of stabilizers and technical sugars like atomized glucose or honey is essential. These ingredients act as anti-crystallization agents. For a softer texture, you can also opt for milk chocolate ice cream, which contains less cocoa solids and more milk fat.
What is the ideal temperature for ice cream for tasting and storage?
The optimal storage temperature in the freezer is -18°C. However, to fully appreciate the aromas of Valrhona chocolate, the serving temperature should be between -10°C and -12°C. Remove your container from the freezer approximately 10 to 15 minutes before scooping. If you are preparing various frozen chocolate desserts , such as a chocolate ice cream log , ensure that the cold chain is never broken. Once served, a scoop or bar of chocolate ice cream will begin to melt quickly; you can then enhance it with a chocolate sauce or coulis to add a touch of indulgence.
How long can you keep homemade artisanal ice cream?
Unlike major brands of commercial ice cream that use strong preservatives, your homemade creation will ideally keep for one to two weeks in the freezer. After that, the flavor will begin to deteriorate and ice crystals may form on the surface, especially if you frequently open the freezer. To protect your ice cream, always cover it with plastic wrap, pressing it directly onto the surface, before closing the lid of your airtight container.
