I have a wonderful recipe for chocolate almond ice cream. However I wonder if there is some way to thicken it so it wouldn't melt as fast when I serve it (still tastes real good melted!). It turns to chocolate milk very quickly.
The recipe:
3 cups whole goats milk
1/2 cup sugar
1 cup Hershey syrup
1 tsp vanilla extract
1/2 tsp almond extract
1 cup chopped, toasted almonds
I adapted this recipe to my taste. Everything is mixed together in the cold milk and placed in the Cuisinart ice cream maker. Almonds are added at the end. Even if I freeze the ice cream it still melts quickly. Would adding eggs help or some other ingredient?
Replies
Note that anything I say about ice cream at this point concerns cooked custard. Before you add cream to your whole milk (ND milk is already beautifully rich), try cooking it to a higher temp for a bit longer. I found that taking it to least 180 and turning off the heat and leaving it in the hot water causes it to be much thicker than when I took it to only 170-175 and took it out to cool immediately. I don't understand why folks are concerned about how thick it is for ice cream as it is frozen. Custard is another matter. Some my chocolate custard never makes it to ice cream.<g>
I have nailed, for my family, the perfect chocolate ice cream recipe with two quarts of milk, one dozen eggs, 2.25 cups sugar, 2 cups chocolate powder/cocoa (I really like the dutched, it adds that extra to the point of chocolate mouse custard), and 2 T. of vanilla added after it is cooled. I have also used baker's chocolate which was a favorite before I started using the better grade chocolate.
You really need to play around with different "formulas" in your ice cream and keep a record of what you do each time so you know what you like best. I also date it when I put it in the freezer so when we eat some later I know which batch it came from.
Have fun. You will find no lack of ice cream testers.<g>
I know this post is a few months old but I'm going to answer anyway because I'm not sure you got the answer you were looking for.I think the reason it is melting so fast is because of the high amount of sugar in it - not the actual sugar, but the Hershey's syrup which is pretty much all sugar. Sugar won't freeze so if you add too much of it to your ice cream it will be very soft. I would play with that ingredient a little bit. Try adding melted dark chocolate instead, there's less sugar in that.
You could probably add eggs to it; I see no reason not to. I use one dozen eggs for two quarts of milk; that will give you some idea of ratio. In a double-boiler, stirring frequently, slowly bring it to a temperature of 180-200 degrees and turn off the heat, still stirring frequently for about ten more minutes. It should have thickened by that point. Cool it quickly and refrigerate overnight.
Yes, I have used cocoa in this recipe as well but I have to heat the milk and then cool it. I have to say that this recipe is super quick as there is no heating. I might have to try incorporating this recipe into a custard style....so would I beat a couple of eggs into the milk first and heat?
I very much prefer the custard-based ice creams, where the entire mix (sans vanilla, added after cooling) is cooked. I bring the temp to 180-200 so it is nice and thick. Once it has thickened, then I cool it very quickly then into the fridge overnight. I think it would be a matter of personal preference.
Right now, I need to try an egg-free ice cream. When I took Summer to have her bred earlier this month, I mentioned bringing them out ice cream; one of Joann's sons said their dad cannot have eggs (allergic) so I want to find a good egg-free recipe.
I am terribly spoiled, now that I am using Dutched cocoa in my chocolate ice cream, I don't know I'll often do another kind of chocolate - the custard tastes like chocolate mousse!
Regarding the thickening, I'm thinking it may not be getting quite "frozen" enough. Of course, I am used to the custard bases which I cook to a high temp so they are thicker when they go into the freezer bowl. Also, mine is at 32-35 when I put it in the freezer bowl, don't know if that matters.
I don't know, so I'm commenting, because I'm interested in the answer!