homemade Gianduja Chocolate ice cream (made without machine !!!)
I have wanted to making some homemade ice cream for a long time but I do not want to buy an ice cream machine, not just only because of the cost but also the space that would take up in the kitchen. Anyway there are not many choices of ice cream machines available in Switzerland. I do not think the Ice Cream Companies encourage people making homemade ice cream.
Anyway I do not think I will really make ice cream that so very often therefore I could imagine that for half of the time it would be covered with dust. I would not mind to buy one that does not need electricity, like this one but they do not ship to Switzerland.
I thought making ice cream is something not that approachable but it came out to be that easy and my first attempt came out a great success. I have searched in the internet of how to make ice cream without ice cream machine and this perfect blog post written by David Lebovitz has convinced to give a shot. David has a book all about ice cream called A Pefect Scoop, I want to owe this book already.
Of course it is more time consuming to make it this way but when I saw the results, it’s totally worth it. And what I used were the following basic kitchen utensils:
- Glass or ceramic Mixing bowl
- Electric Hand Mixer/ Blender
- Wooden Spatula
- Large Stainless Steel Mixing Bowl !!! (I got mine from IKEA, you can use any bowls that can be kept in freezer but stainless steel seems fastest to cool down and therefore works best)
- Plastic container
So you see, all of you would have these utensils at home!
Most people will go for making Vanilla Ice Cream for their first attempt but I went for Gianduja & Chocolate flavor. There is another story behind it, I had a divine Gianduja gelato as dessert in a really nice restaurant, Antiche Carampane in Venice. After that lovely dinner, I had been looking for Gianduja hazelnut paste, and finally I found it. I want to make this flavor of ice cream to rediscover the taste I am still missing. And this is the real motive behind which drove me to make my own ice cream.
I should wait for another hour but find it irresistible to scoop out already!
Makes 3-4 servings
- 1 & 1/2 cup full cream
- 1/2 cup milk
- 1/4 cup caster sugar
- 50g dark chocolate, chopped
- 3 tbsp Gianduja crème
- 3 egg yolks, lightly beaten
- 1/2 tsp vanilla essence
- Put the Stainless steel bowl in the freezer at least an hour in advance.
- Make a water bath: in a pan, bring some water to boil and then keep it simmering at medium heat. Place sugar, cream, milk and chocolate into a heatproof bowl and place in the water bath. Keep stirring with a wooden spoon until the sugar and chocolate are melted. Remove the bowl from heat and let it cool down slightly.
- In a separate bowl, beat the egg yolks lightly and add in the vanilla essence. Use a whisker or electric mixer, whisk in the yolk mixture into the cream mixture gradually, keep the mixer on for about a minute or so.
- Turn the mixture into a saucepan and heat it at medium heat, keep stirring and do not bring to to boil. You will see the mixture gets thicker and foamy quickly. You can stop when the mixture can coat your wooden spoon. This step should only take a minute or two maximum.
- Now take the stainless steel bowl out of the freezer and pour in the ice cream mixture into the bowl. Return the bowl back to the freezer and allow to chill for about 45 minutes.
- Take the bowl out from the freezer, you should see the mixture around the edges become solid. Use the wooden spoon stir to mix. Put back to the freezer and repeat this for about 4 times. By this time, you see the creamy ice cream mixture is getting close to ready.
- You can transfer this to a plastic container, covered and leave it for another 2 hours or until firm.
- Scoop and enjoy!
Making ice cream can’t be easier!!! I am ready to try to make other flavors : )
Below are some snapshots of my ice cream making process, you will see what you will expect.
after first 45 mins
after 2.5 hrs freezing (you can just leave the wooden spoon in the freezer, even more hygiene than taking out)
after 4 times churning, the ice cream mixture was transferred to a plastic container for further freezing
after 4 hrs, look at the beautiful ice cream texture
this is how it looks after overnight freezing