Choco Chunks Bar Ice Cream - చాకో చంక్స్ బార్ ఐస్-క్రీమ్ - Andhra Recipes Telugu Vantalu - గాయత్రి వంటిల్లు

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This is a Text Recipe, not a Video.  Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes.  If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!




Recipe Text


    Preparations:

    To make choco chunks ice cream I have used an ice cream maker. Ice cream maker has a lid to which machine is attached. It has a paddle attachment which rotates while running. The lid with machine is fixed on a double layered bowl. 

    Place the ice cream maker bowl in a big plastic bag and cover completely. To avoid ice formation inside the bowl when kept in freezer, we need to cover it fully with plastic bag. Place this bag in freezer for 24 hours to freeze the inner liquid of the double layered bowl. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.




    Ingredients:

    • Milk – 1 Cup (250gms)
    • HomeMade Thick Cream – 1Cup (250gms)
    • Milk Powder – 1Cup (150gms) {Skimmed Milk Powder}
    • Sugar – To Taste (100gms)
    • Corn Flour – 3/4Tbsp
    • Vanilla Essence – 1/2tsp
    • Dark Chocolate Compound – 75gms
    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    [For Home made Cream and Dark Chocolate Slab (compound) recipe, please visit my website www.gayatrivantillu.com]

    Other Preparations:

    Grate or chop dark chocolate compound into pieces. Take grated chocolate into a microwave safe bowl and cook on high power for 20seconds. Remove bowl from microwave oven and stir the mixture. Again place the chocolate bowl in microwave oven and cook on high power for 10 seconds. Again stir the mixture. Repeat the process of melting chocolate in microwave oven at 10 seconds intervals till the chocolate is fully melted. Add some warmed cream from the measured quantity (Say one table spoon) to the melted chocolate and stir well till mixture is homogenous. Keep this chocolate mixture in refrigerator till use.

    Method:

    Take out the chocolate mixture from refrigerator and keep it aside.

    Take around 50ml milk and add corn flour and mix well. Heat the remaining milk adding sugar. Stir the mixture while heating to dissolve sugar. When the milk starts boiling, lower the heat and add the corn flour mixture and stir till milk thickens. Cool the milk mixture to room temperature. Take a blender and add the milk mixture and milk powder and blend well till smooth. Add vanilla essence and cream and blend again till smooth. Taste the mixture and if required add powdered sugar and blend as powdered sugar dissolves easily. Transfer the ice cream mixture into a steel container and cover with a tight lid. Chill this ice cream mixture in freezer for 30 minutes or till thoroughly chilled. Ice cream sets fast if the ice cream mixture is chilled thoroughly.

    Once the ice cream mixture is chilled transfer it into a jar which has a pointed mouth for easy pouring---here I have taken a measuring jar and whisk the mixture to break lumps if any.

    Bring out the packet from freezer and remove the ice cream maker bowl from it. Fix the lid and switch on the machine. When the paddle is rotating, add the chilled ice cream mixture slowly into the bowl through the opening. Ice cream sets fast as the bowl came from freezer and also the ice cream mixture is chilled. The rotating paddle breaks the ice crystals formed thus making the ice cream super soft. After 20 to 30 minutes observe that the ice cream is about to set. Warm the chocolate mixture in microwave oven for 45 seconds. Add the warm chocolate mixture into the ice cream maker with a spoon while the paddle is rotating inside the ice cream maker. The warm chocolate when gets in contact with the chilled ice cream sets immediately. As we are adding the chocolate mixture a spoon at a time it falls on the setting ice cream and sets forming chocolate chunks on the vanilla ice cream. When the entire chocolate mixture is poured in stop the machine and remove the paddle. To set the ice cream further, transfer the ice cream to containers and freeze in freezer. Take a plastic box and using a spoon transfer the ice cream into the box and cover tightly. Place this box in freezer to set for 2 to 3 hours. See that the box touches the bottom of the freezer to set ice cream fast. Before serving remove the box from freezer and keep it out for 15 minutes to get scoops. Scoop out ice cream into individual cups and serve garnished with wafer sticks and enjoy. Here I have transferred the set ice cream into choco bar moulds and placed stick in the centre and kept in freezer for further setting. Eating a stick ice cream or a cup ice cream would not matter as both ways the taste would be excellent.

    If one doesn’t have an ice cream maker, don’t worry---still one can have this tasty treat. After blending the ingredients in a blender, pour the mixture in steel or aluminum containers and freeze. After every half an hour, remove the container from freezer and beat the mixture using a fork to break the ice crystals. Beat the mixture two to three times till the ice cream is soft. For making stick ice cream, pour the blended mixture into choco bar moulds or kulfi moulds and place sticks in the centre and freeze the moulds ---in this method no extra beating!!!

    Points To Remember:

    Freezing the ice cream bowl for 24 hours is necessary. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required (I always keep this machine bowl inside the freezer to make ice-creams at short notice!).

    Use chilled ingredients if possible. For better results, chill the blended ice cream mixture in freezer till thoroughly chilled.

    Remember to blend milk and milk powder well to avoid lumps as milk powder is the only dry ingredient which may form lumps. Then add cream and blend using PULSE button---as overbeating the mixture after adding cream may turn it into butter.

    Adding powdered sugar mixes well without overbeating the cream which may turn into butter!!! Add powdered sugar according to taste. After blending the mixture taste it and adjust the sugar.

    Use skim milk powder but not the dairy whitener while using the milk powder. Adding skim milk powder gives body to the ice cream however if it is not available, add dairy whitener which gives soft textured ice cream.

    Remember to add the ice cream mixture when the paddle is rotating. Do not first pour the mixture and then fix the lid and start the machine---as the bowl is frozen it sets fast and becomes difficult for the paddle to rotate---so first start the machine and then only pour the ice cream mixture in it.

    While removing ice cream from the ice cream maker bowl, do not use abrasive ladles---use soft rubber spatulas or plastic ladles.

    While making ice cream I have not set the refrigerator to the coolest temperature. I have set the fridge at normal level where we use it for daily needs. As I have used the ice cream maker it freezes and almost sets the ice cream---so it was not required to have fridge at the coolest temperature. So it took 3 hours to firmly set the ice cream after placing the plastic box in freezer. If the fridge is set at the coolest point, it may take further less time to set. Using aluminum containers or foil packs to chill or set the mixture, it freezes fast (within an hour).

    When ice cream is frozen it would be difficult to serve isn’t it? To ease this problem here is a tip. Place the ice cream box in microwave oven and heat on high power for 20 to 25 seconds to defrost depending on how hard the ice cream is. Observe that the ice cream softens in seconds to scoop out comfortably---but remember not to heat for long period otherwise it would melt.

    One can melt chocolate using a double boiler also. Place a bowl with water in it on stove and heat it. Place another bowl above the boiling water bowl and see that the water in the below bowl does not touch the bottom of the above bowl otherwise the chocolate placed in the bowl may get more heat than required and may burn. Place grated or chopped chocolate in the bowl on the boiling water bowl and keep stirring till chocolate melts. Meanwhile slightly warm cream in microwave oven or on stove top. As the chocolate would be warm we need to add warm cream so that it mixes well homogeneously. If chilled cream is added to warm chocolate mixture it forms lumps.

    Dark chocolate mixed with cream gives a soft textured chocolate mixture---If required add some powdered sugar to sweeten further.

    Adding the warm chocolate mixture while the ice cream is setting gives a rippled effect. The warm chocolate when gets in contact with the chilled ice cream it sets immediately. As we are adding only a spoonful of chocolate mixture at a time it forms as chunks and gives a natural design.

    Corn flour is an optional ingredient and can be avoided if wished to. Corn flour is added to thicken the milk as there is no fruit base in this ice cream.

    Serve this tasty choco chunks ice cream to your family members and especially kids during hot summer days and enjoy the happiness found in their eyes.  


    Enjoy !!!!!!!!!!!!!!
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