Chocolate ice cream without cream
4 servings
30 minutes
Chocolate ice cream without cream is a refined dessert from Russian cuisine, perfect for lovers of rich chocolate flavor. Historically, ice cream is associated with wealth and luxury, but this recipe shows that something delightful can be created even without cream. The protein mass adds lightness, while chocolate milk provides depth of flavor. Vanillin adds subtle aromatic notes, and sugar syrup ensures a delicate texture. This dessert refreshes wonderfully on hot days and can be a magnificent addition to morning coffee or evening tea time. Its uniqueness lies in the simplicity of ingredients and richness of taste.
1
Mix water and sugar and boil until a thick sugar syrup forms.
- Water: 20 ml
- Sugar: 50 g
2
Separate the whites from the yolks and beat them well with a mixer.
- Chicken egg: 2 pieces
3
When the squirrels turn into foam, pour in the continuously boiling syrup.
- Sugar: 50 g
4
Whip the obtained mass for another 2-3 minutes.
5
Heat the milk and, without removing it from the heat, dissolve cocoa or chocolate in it.
- Milk: 20 ml
- Cocoa powder: 50 g
6
Using a mixer, beat the yolks until they turn pale, then add chocolate milk while continuing to beat.
- Chicken egg: 2 pieces
- Milk: 20 ml
7
Place the mixture on the stove and stir until you get a homogeneous thick mass.
- Icing sugar: 0.3 teaspoon
- Vanillin: pinch
8
Let all prepared components cool down, then combine both masses into one, pour into molds, and freeze.
9
The ice cream will be ready in 10 hours.
