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Chocolate ice cream with nuts in a blender

Chocolate-Nut Ice Cream in a Blender

A dessert everyone knows and loves from childhood, made at home. Hooray, ice cream! It's rich and satisfying, with a distinct chocolate-and-nut flavor — you and your kids will be thrilled. The taste and density depend on the fat content of the cream and the quality of the chocolate. If you want a dessert close to store-bought ice cream, use medium-fat cream — 15–20%. If you use very rich cream, like homemade, the result is more like a delicious Nutella-style spread (which, by the way, you can use as a cake filling). If you add the cocoa powder, which isn't required, the ice cream takes on a pleasant bitterness like good dark chocolate. Wishing you a great time — and some happy experiments — making and tasting this wonderful homemade ice cream!

мама сладкоежек

Recipe author

Chocolate ice cream with nuts in a blender

Composition / ingredients

Servings:

Cream (15 to 20% fat)

600

Dark chocolate

200

Eggs (yolks only)

Brown sugar

100

Walnuts

100

Cocoa powder (optional)

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

Cooking method

Step 1:

The ingredients you'll need to make chocolate-nut ice cream.
Step 2:

In a saucepan (ideally heavy-bottomed), combine the cream, broken-up chocolate, and cocoa powder (optional), and melt over low heat without letting it boil.
Step 3:

Take it off the heat and let the mixture cool to room temperature.
Step 4:

Toast the walnuts in a dry skillet or on a baking sheet in the oven.
Step 5:

Then chop the nuts fairly fine, though you can leave some larger pieces.
Step 6:

Combine the yolks with the sugar.
Step 7:

Beat this mixture with a blender or mixer for 2–3 minutes, until it lightens in color.
Step 8:

Add the sugar-beaten yolks to the saucepan with the chocolate cream.
Step 9:

Whisk a little more, just enough to bring everything together.
Step 10:

Set the saucepan over a water bath. (My pot is heavy-bottomed and trusty, so I just set it over low heat.) Cook over low heat, stirring constantly and never letting it boil, for about 10 minutes or a bit more — the custard should reduce slightly and thicken.
Step 11:

If the custard starts to boil, take it off the heat immediately and stir in a couple of spoonfuls of cold milk or cream, then return it to the water bath. When it's done, remove it from the heat. Set the pan in a bowl of cold water and keep stirring until it cools.
Step 12:

Stir in the chopped nuts.
Step 13:

Transfer the cooled mixture to a freezer-safe container and freeze for about 4 hours to set (it may take longer). Stir it a few times to keep large ice crystals from forming. Thanks to its richness, the mixture freezes to a smooth, even consistency. Once it's fully frozen, the dessert is ready. Scoop the ice cream into dishes and dig in. Enjoy!