Cocoaonly Ice Cream with xanthan gum perfect mouthfeel

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9P4VcfEesbY

This Cocoa Powder-only ice cream is perfect for celebrating the flavour of your favourite cocoa powder. It's also great for those days when you want to make chocolate ice cream but only have cocoa powder in the cupboard. We love it for its mild chocolate flavour, which satisfies our inner child. Not everyone craves a rich chocolate ice cream, after all. • And if you're new around, let us explain the magic of adding xanthan gum to ice cream: it's the ingredient that creates eggless ice cream with a perfect, full-bodied mouthfeel. It achieves this without needing too much heavy cream, and the ice cream churns beautifully, melts uniformly during serving, and keeps well in the freezer for a long time. • ------------------------ • Below you will find all our chocolate ice cream recipe videos with xanthan gum, ranking by chocolate intensity. • 🍫🍫🍫🍫 Bitter Chocolate Ice Cream • BITTER CHOCOLATE Ice Cream, with xant... • 🍫🍫🍫🍫 Very Dark Chocolate Ice Cream • 🌛🌑🌜VERY DARK CHOCOLATE ICE CREAM | wi... • 🍫🍫🍫 Classic Chocolate Ice Cream (with chocolate cocoa powder) • PERFECT CHOCOLATE ICE CREAM | WITH XA... • 🍫🍫 Chocolate-only Ice Cream • ❌ NO cocoa powder! 🍫💯CHOCOLATE - ONLY... • 🍫🍫 Cocoa-only Ice Cream (current recipe) • 🍫 Hot Chocolate Ice Cream • ☕🍫 Hot Chocolate Ice Cream; the bes... • ----------------------- • Link to the recipe with lots of extra troubleshooting and tips: https://asktheicecreamqueen.com/recip... • -------- • Equipment used in the recipe: • ✓ ice cream maker • ✓ kitchen scale • ✓ blender • -------- • Ingredients: • ⚖ batch for 1.5-litre to 2-litre ice cream maker • ------------------------------ • • 190 g sugar (6.7 oz) [00:19] • • 25 g unsweetened cocoa powder, preferably Dutch-processed (1 oz; 9 tablespoons: to measure in tablespoons, first sift, then measure) [00:28] • • 525 g whole milk, fridge-cold, divided (18.5 oz; 525 ml) • 175 g (6.2 oz; 175 ml) to be added on [00:48] • 350 g (12.3 oz; 350 ml) to use cold [01:03] • • 425 g heavy cream, 35-40% fat, divided (15 oz; 425 ml) • 100 g (3.5 g; 100 ml) to be added on [00:55] • 325 g (12.3 oz; 350 ml) to use cold [02:15] • • ½ teaspoon xanthan gum (1.5 g) [02:02] • ----------------------------- • [Note 1]: the ice cream will be as good as the chocolate and cocoa powder you use, so use the ones that you like. • ----------------------------- • The steps at a glance: • [00:00] Intro • [00:13] Step 1 | Make the ice cream mixture • [02:49] Step 2 | Chill overnight in the fridge • [03:09] Step 3 | Churn the ice cream • [03:52] Step 4 | Put in the freezer to set • [04:25] Serve or store • -------------------------------------- • The most important things in the recipe: • ✅ do not play around with the ingredients and quantities; everything is there for a reason. Using less of this, or replacing this with that, may result in too icy or too melty ice cream. • ✅ the ice cream mixture must be fridge-cold when you churn it. • Instagram: • / asktheicecreamqueen • Facebook: • / asktheicecreamqueen • Music - licence by Epidemicsound: https://share.epidemicsound.com/p3b1jj • • I Miss You - HATAMITSUNAMI • • Lullaby for My Dog - baegel

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