Chocolate ice cream is generally made by blending cocoa powder along with the eggs, cream, vanilla and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, to create the chocolate flavor. Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings..
The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0-2.5% of the mix weight. The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", in order to take into account the use of additional sweeteners.
The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of chocolate sweetener in the recipe.
Today I am sharing eggless version of Chocolate Ice Cream. Lets check its recipe:-
Ingredients:-
Whipping cream-400ml
Cocoa powder-1/2cup
Chocolate Syrup-2tbsp
Icing Sugar-1/2 cup
Chocochips-1/2cup (optional)
Procedure:-
Chill a glass bowl along with electric whisk for 1 hour.
After 1 hour take out the bowl and add cream into it.
Whisk it for 5 minutes on medium speed until it doubles in volume.
Add in icing sugar and cocoa powder and mix well with a spoon first.
Add in chocolate syrup and mix well.
Then beat it well until everything is mixed well or more until it turn into soft peaks.
Add chocochips into it and mix with a spoon.
Pour this mixture into an airtight box and freeze for a minimum 8 hours.
Add more chocochips on top if you want it more chocolaty.
After 8 hours serve it in an ice cream serving bowl.
You can store ice cream in an airtight container and use upto months.
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