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I love ice cream and I am a scientist, so naturally, I started experimenting with making my own. This is one of my favorite recipes.
Making Ice Cream in an Ice Cream Maker
Being a scientist and ice cream lover, I recently started experimenting with making my own ice cream. After a few kitchen disasters, I started to get the hang of making a decent mixture to use in an ice cream maker.
It is possible to use this recipe and freeze the mixture without stirring it, but that will leave you with an ice cream that is hard and unyielding, instead of the smooth and creamy texture you should get by using a good ice cream maker.
The reason for this lies in the fact that by stirring the ice cream mixture, air gets trapped in the mixture as is freezes, giving it the creamy texture and at the same time expanding it, much like whipped cream. But like whipped cream, you pay for that rich texture with a reduced storage time of the ice cream.
To get the best texture, you also want to have the mixture as cold as possible (without freezing) before adding it to the ice cream maker. Also, the mixing bowl in the ice cream maker should be cooled before adding the mixture to it for the same reasons.
How to Make Hershey’s Chocolate Syrup Ice Cream
This is my best chocolate ice cream recipe to date. It makes about 1.5 liters of delicious homemade Hershey’s chocolate syrup ice cream if you use an ice cream maker that stirs the mixture as it freezes.
- 2 cups (500 mL) whole milk, (3-4% fat)
- A pinch of salt
- 3 egg yolks
- 1/2 cup Hershey’s chocolate syrup
- 1/4 cup sugar
- 1 cup half and half, (about 15% fat)
- 1 cup cream, (about 36% fat)
Step 1: Gather and Mix the Ingredients
- First, take two cups of milk (250 mL) and pour it into a small pot that can take at least 2 liters.
- Then add three egg yolks and a pinch of salt.
- Finally, add half a cup of Hershey’s chocolate syrup and the sugar.
- Whisk it together, and you should end with a light brown mixture.
Step 2: Heat It Up
- Next, heat the mixture on a medium-high setting until it just begins to simmer. It’s very important to heat it slowly and not to get the heat too high.
- When it’s just reached the simmer point, take it off the hot plate and continue to whisk it for 2 to 3 minutes. At that point, you should add in the pot a cup of cream and a cup of half and half, while continuing to whisk for a minute or so.
- Finally, pour the blend through a strainer to remove a bit of solid particles which almost always form during heating.
Step 3: Let It Cool
At this point, the blend is ready but somewhat hot. It needs to cool down before the next step so place some type of cover over the blend and place it in the refrigerator for about 2 to 3 hours or until cold. This ensures the ice cream retains a better texture as it freezes.
Step 4: Put It in the Ice Cream Maker
When cold, you can add the mixture into your ice-making machine. I use an ice cream machine from Sandstrom which I find quite useful as it does not require any pre-freezing of the bowl in the freezer. It has three settings, cooling, mixing and ice cream, which makes the ice cream. You can also set it on a timer if you know roughly how long it will take. The only downside is the noise it makes as it is mixing the ice cream.
If you have an ice cream maker like this, you need to remember to cool the bowl before you start making the ice cream, again to retain a better texture as the ice cream freezes.
Step 5: Package It Up
After about an hour, possibly less depending on the temperature of the mixture when you started, the ice cream should be ready for either enjoying directly from the ice cream maker or you can place it in storage containers to enjoy later.
The ice cream you store should be kept in sealed containers with as little room for air as possible, but be aware that such homemade ice cream does not have the storage length of store-bought ice cream. Typically a couple of days is the most you can expect before the ice cream starts to sour.
And there you have it, a simple recipe to make your very own homemade ice cream. If you tried this recipe and liked it, then please rate it down below and let me know in the comments. Also if you have any questions, feel free to ask in the comments.
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© 2017 Jon Sigurdsson