Vanilla Ice Cream with Chocolate Sauce Recipe

Description

Vanilla Ice Cream with Chocolate Sauce Recipe

Ingredients:

Vanilla Ice Cream:

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

1 tbsp vanilla extract

Chocolate Sauce:

1/2 cup dark chocolate chips

1/4 cup heavy cream

Steps:

1. Prepare the vanilla ice cream:

In a bowl, whisk together heavy cream, milk, sugar, and vanilla extract until the sugar dissolves.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm.

2. Make the chocolate sauce:

Heat heavy cream in a small saucepan over low heat until warm.

Remove from heat and stir in dark chocolate chips until smooth.

3. Serve:

Scoop vanilla ice cream into a bowl and drizzle with warm chocolate sauce. Enjoy your creamy dessert!

Step-by-Step Guide

Follow these detailed instructions for perfect homemade ice cream and sauce.

1. Chill Your Equipment: For best results, place your ice cream maker’s freezer bowl in the freezer for at least 24 hours before starting.
2. Mix the Ice Cream Base: In a large mixing bowl, combine the 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Whisk vigorously for 3-4 minutes until the sugar is completely dissolved. Stir in the 1 tablespoon of vanilla extract.
3. Churn the Ice Cream: Pour the mixture into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
4. Freeze to Firm Up: Transfer the churned ice cream to a lidded, freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Seal and freeze for at least 4-6 hours, or overnight, until firm.
5. Prepare the Chocolate Sauce: In a small saucepan, heat the 1/4 cup of heavy cream over low heat until it just begins to simmer. Immediately remove from heat and add the 1/2 cup of dark chocolate chips. Let it sit for one minute, then stir slowly until the chocolate is fully melted and the sauce is glossy and smooth.

Serving Suggestions

Elevate your dessert with these simple ideas:

• Serve in a chilled bowl or a pre-frozen martini glass for extra elegance.
• Add texture with crushed waffle cones, chopped nuts (like toasted almonds or pecans), or a sprinkle of sea salt.
• For a classic sundae, add a maraschino cherry and a dollop of whipped cream.
• Pair with fresh berries like strawberries or raspberries for a fruity contrast.
• Use the warm sauce as a dip for ice cream sandwiches made with cookies.

How-to Summary

In short: Dissolve sugar in cream and milk, add vanilla, then churn and freeze. For the sauce, warm cream and stir in chocolate until smooth. Serve the ice cream drizzled with the warm sauce.

Frequently Asked Questions

Can I make this without an ice cream maker? Yes. Pour the mixed base into a shallow, freezer-safe dish. Freeze for 2 hours, then remove and whisk vigorously to break up ice crystals. Repeat every 30 minutes for 2-3 more times, then freeze solid.

How long does homemade ice cream last? Stored properly in an airtight container, it’s best enjoyed within 1-2 weeks. Quality declines as ice crystals form over time.

My chocolate sauce is too thick. How can I fix it? Gently reheat it and stir in a small amount of additional warm cream, one teaspoon at a time, until it reaches your desired consistency.

Can I use milk chocolate instead of dark chocolate? Absolutely. Milk chocolate will create a sweeter, milder sauce. You may need to reduce the cream slightly as milk chocolate melts into a thinner consistency.

Why is my ice cream icy and not creamy? This is often due to not churning enough air into the base or freezing it too quickly. Ensuring your ice cream maker bowl is fully frozen and not overfilling it helps incorporate air for a creamier texture.

Common Mistakes to Avoid

• Not chilling the base: For faster churning and a smoother result, refrigerate your ice cream mixture for a few hours before churning.
• Overheating the cream for the sauce: Boiling the cream can cause it to separate or scorch. Heat it just until warm or simmering.
• Skipping the surface parchment: This step is crucial to prevent freezer burn and large ice crystals from forming on your ice cream.
• Using low-fat dairy: The high fat content in heavy cream and whole milk is essential for a rich, creamy texture. Substitutions will yield a less satisfying result.

Conclusion

This classic vanilla ice cream with chocolate sauce proves that simple, quality ingredients create the most satisfying desserts. Mastering the churning process and a smooth, two-ingredient sauce gives you a foundational recipe to customize endlessly. The rich, creamy vanilla paired with decadent dark chocolate is a timeless combination sure to impress. Enjoy the process and the delicious results.