Love chocolate? Try these easy DIY treats – The Indian Express

Love chocolate? Try these easy DIY treats – The Indian Express

The one flavour that everyone enjoys is chocolate. In fact, one doesn’t need an occasion to have chocolate. It is this love for the flavour that makes people experiment with it. Many enjoy ice-creams in winter too! Here are two must-try DIY recipes of chocolate ice-creams that can be easily whipped up at home.

Chocolate Ice Cream by Murugan Sailappan, pastry chef, The Westin Mumbai

Try this easy recipe. (Source: The-Westin-Mumbai)

4 no – Egg yolk
60g – Castor sugar
30g – Liquid glucose
1 no – Vanilla pod
370ml – Double cream
120g – Dark Belgian chocolate chips


*Take double cream and liquid glucose. Add in a clean saucepan, immerse a vanilla bean, and place on a gas on a medium flame.
*Slowly, keep stirring the mixture with a wire whisk in a clockwise direction. Once the cream scalds, turn off the heat and leave the cream to infuse for 10 minutes
*In a double boiler, whisk the egg yolks, sugar in a bowl until pale yellow and creamy texture for about 2-3 minutes and keep it aside. This mixture is called a sabayon.
*Then, add the sabayon to the above cream mixture slowly and whisk in a clockwise direction.
*Heat the cream and sabayon mixture on a medium flame stirring continuously, until it thickens like a custard, thick enough to coat back of the spoon.
*Melt the chocolate chips in the micro wave for 1-2 minutes.
*Add the melted chocolate to the above custard, whisk to infuse the chocolate uniformly.
*Pour the above mixture in ice cream container and freeze it for two hours.
*Churn the above ice cream mixture in an ice cream maker until set. Then store in the freezer until required.

Final presentation
*Serve with a few extra shavings of chocolate, dust with cocoa powder.

Lush Chocolate Ice Cream by Ravish Mishra, executive chef, The Westin Goa

Would you like to try this recipe? (Source: The Westin Goa)

30g – Chocolate (semisweet or dark)
1 1/2 cup – Whole milk
1 1/2 cup – Heavy cream
1/3 cup – Cocoa powder
3/4 cup – Granulated sugar
6 no – Large egg yolks
2tsp – Pure vanilla extract
1/4tsp – Kosher salt

The day before you plan to churn, freeze the bowl of your ice cream maker. (Since your ice cream base will need to be chilled as well, we suggest making it the night before, too.)
Ice cream base
*Fill a large bowl with ice and water, set aside.
*Fill a medium saucepan with about two inches of water and place over medium heat. Bring to a bare simmer, then place a large heatproof bowl on top. Add chocolate and stir until melted. Let cool slightly.
*In a medium saucepan over medium heat, whisk together milk, cream, and cocoa powder. When mixture begins to boil, remove from heat and set aside. In a large bowl, whisk sugar and egg yolks until pale and thick ribbons form, 3 to 4 minutes. (You could also …….


Do it yourself