Your videos are good. Simple and easy to understand. I'm new to making ice cream and your channel is the best one I have found. Thanks for the information.
Amazing chocolate ice cream! I just finished a batch with some minor changes (no add ins, and I used King Arthur's black cocoa powder) This ice cream has an incredible chocolate taste to it! My only problem is mine came out with a powder-ish mouthfeel, other than that the chocolate was spot on, not too dark, and not too sweet! Thanks.
Hi, Great recipe, I am using Ninja Creame to make ice cream, can I add the milk powder at the same time as i add the chocolate, after heating?, many thanks for all recipes, I am going to have buy myself a big boys ice cream maker soon :)
It’s actually best to add the milk powder at the same time as the sugar (sugar and milk powder mixed together). Saves any issues with it not dissolving properly. The Ninja Creami will keep you going for a while 😉
Hi Nick My first failure. Made a base, as per instructions and placed in fridge. Next morning, just a solid lump of rather bitter tasting chocolate. Any ideas? Would adding any more milk or cream help? The quantities of cream and milk in the recipe just look a little low compared to other recipes. Can my base be rescued, or is a case of start again?
Well remember that the recipe was done back in the UK so that’s UK double cream at 50% fat!! This is still one of the best chocolate bases around so are you sure you used the same amounts?
Pretty sure I did, i shall give it another go from scratch. On a different subject, taking up on your recent comment re Patreon, I shall cancel my RUclips membership and sign up to Patreon.
I know your plan was to recreate the Haagan-dazs but have you tried a bit of buttermilk in a batch of chocolate ice cream. I like how it adds a touch of tang.
A question about the skimmed milk powder, what is that for ? That the ice cream stays creamy and doesn't get rock hard in the freezer ? Thank you for answering 🎉
That is for building the correct amount of milk solids and it also acts a semi stabilizer by soaking up “free water”. Sugar and fat are the only ingredients that affect the hardness of your ice cream.
I was searching for how to make Haagen Dazs Pralines and cream ice cream. I really can't believe you haven't made that one yet.. pleaseee make that one
New subbie here,and I've been going through your videos, in particular, pertaining to stabilizers. I do have a question - Skim milk powder can be used instead of stabilizer gums?
Not really, the skim milk power (smp) is used for a few reasons but it does help stabiliser excess water. The other types of stabiliser are used for more complex reasons and recipes.
Why didn't you add corn syrup like your other icecream recipes? Why did you heat cream as I have watched some of your videos in which you haven't heated the cream? How can I convert this into Rocky Road icecream? Please do teach us some fresh fruit icecreams like guava, orange,cantelope etc etc without eggs. Sorry for my long list of queries but I love watching your videos and learn so much from you. Thankyou once again.
I make ice cream in different ways so people can use which method they prefer. Corn syrup is an invert sugar and helps depress the freezing point, dextrose does the same thing but you don’t NEED either in ice cream, it helps scoop but isn’t required. There are two theories around heating the cream, I haven’t decided which is “better” yet but again, you don’t need to. Rocky Road is a very different ice cream to this one. I’ve made a Rocky Road video so you might want to check that out as it goes through detail of what it is 👍 I will be doing lots of fruit based ice creams in the future so keep an eye out for those.
Love the video thanks. I just made this but to double the recipe. First Ice Cream I ever made and the final result feels, looks and taste more like a chocolate mousse. However, I have yet to try it out of the freezer the day after. Is this normal for it to look and taste like a mousse?
@@PolarIceCreamery :( I think so. I doubled all ingredients to make twice the batch. Didn't make a mistake. I used the same chocolate as you (Callebaut 70-30-38) but I used Cacao Barry Amber Cocoa Powder Extra Brute as the cocoa powder which I think was different to yours?. 60 grams. I used the Musso 4080 ice cream maker which arrived to my doorstep yesterday morning. However, I did take it off the machine when the consistency was thicker than your's when taking it off.
Good machine choice 👍 are you UK based? US? Sometime different countries ingredient can play havoc. It might just be a bit more than overrun and will turn out of the freezer fine. Keep me informed 👍
@@PolarIceCreamery I release where I went wrong. I used a hand mixer to mix in the skimmed milk powder as it was quite grainy when I put it in to the cold mix. This introduced air which resulted in a mouse like texture. I made it again and it worked out well. However, it is not super smooth. I think the skimmed milk powder needs to be added to the hot mix so it dissolves into the mixture giving a more smoother finish?
@@marcuswhy yep that would work. You can either mix the SMP with the sugar and add it that way, it’ll dissolve then. OR add the SMP to a hot/warm mix to dissolve if it doesn’t dissolve cold. Not all milk powders are created equally unfortunately.
Hello! Made the base using 3 oz Guittard 74% since I didn’t have Belgian chocolate. I know it will taste different but does that explain why my base is almost twice as dark as yours?
Hi. Here in Brazil we don't have double cream or heavy cream, It's usually pretty hard to find high-fat creams. In the area where I live, the cream with the highest fat content I could find was one with 35% fat. I saw in one of your videos that you commented that you used one with 49% fat. Do you think it is possible to recreate this Belgian chocolate Häagen Dazs recipe using this 35% fat cream, or would I need to use a cream with a higher fat content? Thanks!
You should be absolutely fine with 35% cream. The cocoa powder is very specific but if you ignore that, you’ll be fine 👍 US whipping cream is 35% fat and they use that all the time. UK is very lucky with their cream options.
@@PolarIceCreamery Thanks for your answer! Yeah, and surprisingly, we also don´t have the seven hills cocoa powder here in Brazil, I will try to replicate this recipe using a Nestle 100% cocoa powder, with approximately 12% fat. I hope to have a result at least close to yours... hahaha
Thanks for the recipe. I did make it in my built-in compressor icecream machine but I feel that the icecream is very dense almost like a frozen custard. I would say that there's very little to almost no overrun in the icecream. How can we fix that or inorder to incorporate air which machine would you recommend other than commercial ones for making icecream at home ? Also how do you calculate icecream volume ? any particular link on a method you've tried yourself. Thanks again.
Appreciating your time. Yes, did couple of adjustments; firstly, made an adjustment to propotionately increase the other ingredients to cater for 300ml of heavy cream (im using 35% fat) following the Icecream Calculator from Patrick which you had mentioned in one of your other videos. Increasing cream from 250ml to 300ml caused milk to increase from 125ml to 150ml but I increased milk to 200ml assuming it would keep the icecream slightly less dense (considering how it came out last time with exactly same measurements) but all other ingredients were not altered from their proportionate increase by the calculator. Secondly, i also added 0.01% Xanthum gum. No doubt, smoothness and mouth feel was good except slightly less sweet due to lower sugar since it was not increased along with increase in milk but just that it came out dense. On a side not i'm trying to understand the calculator but definitely the presets for ranges in software sometimes don't look ideal. Thanks again
Yes the ice cream calculators (all of them) do not get it right every time. I just had the butterscotch recipe fail massively even though the calculators say it’s good. The adjustments don’t sound crazy, this recipe is quite heavy in solids though so could decrease solids content by removing some of the skimmed milk powder. Also, the type of cocoa powder used can have drastic effects but not usually this bad. What machine are you using?
@@PolarIceCreamery I'm using Stirling (got it from Aldi in Australia). I will try to make it again with all measurements exactly same as this batch but will half the SMP and also half the cocoa powder (2 different types of Cocoa powders used from last and this batch but they didn't make much difference). Personally, i think it's difficult to pump air unless using commercial air pump incorporated machine or probably trying with adjustable paddle speed machine (more rotation speed), just assumptions. I think with this machine i might need to stick with whatever i'm getting now 🙂 which according to my calculation seems to be 10% Overrun. Calculation ~845g mix - 765g after churn = 80g and then (80g/765g)*100 = ~10% Overrun
To be honest, most cheaper machine will only get 10% overrun. Mine will get 30 if everything is perfect but most of the time I get about 20-25%. Just adjust your recipes to suit your machine. If it’s too much like pudding, remove some solids, if it won’t churn, remove some sugar etc.
I don’t know how well this would hold up as a ‘no churn’ recipe. You could possibly keep everything as it is and give it a few very good hand mixes whilst it’s freezing 🤔
Hi, you add the cocoa powder as you’re heating the mix on the hob. The chopped chocolate is added at the end of the churn 👍 We are remaking this flavour in a few weeks so keep an eye out for that 😉
You could use any cheese grater and finish it off with a knife. Don’t go too fine though, you need to be able to feel the chocolate flecks on your tongue.
@@PolarIceCreamery Thank you! I thought I'd be clever and added LBG. It turned out more like pudding, but I'm not complaining. I guess I have to make more ice cream :)
@@chrisstavro4698 haha I’d say 80% of people change the recipe with failed results…. That’s just ice cream for you. Stabilizers, less is definitely more 😉
@@PolarIceCreamery I made your calulator Chocolate ice cream yesterday, and I actually prefer my "mistake". Your HD Belgian Chocolate recipe is fudgier than I'm used to finding in the shoppes, and I love it! I bought 3kg of Valrhona (Vanilla Food Co fyi) and will try that next. I would like to sub a little erythritol (Swerve) in place of sugar. I'm not sure how much, because all of the values are "off the charts" in the calculator.
@@chrisstavro4698 no mistakes, use what you have and Valrhona is amazing cocoa powder. Yep got an order coming from them at the moment, although i've got to wait for the colder weather before ordering chcocalate 😂
Not really. You can make this a completely different way though using condensed milk instead of the sugar and milk powder. I’ve not done a video about it though, yet anyway. Interested in knowing how?
I'm wondering. Belgian chocolate is defined by its texture and smoothness not the cacao nibs. I think making the Ice cream which needs the heavy cream or double cream, will already make the ice cream smooth, therefore any chocolate we use we will obtain the same results?
The whole recipe is what makes it smooth, I do agree though, a lot of good quality chocolate will work well in this recipe. I’ve done the same with lots of good quality chocolate with excellent results.
@@PolarIceCreamery and can u please suggest whether stablizers like CMC ar GMS are necessary to make good homemade icecream as it is used in commercial icecreams.....
Brilliant! I remember eating an orange/chocolate combo ice cream in the 80's that was wonderful and I'm pretty sure it was sold at a Haagen Dazs shop in Oxnard, California that doesn't exist anymore, sadly...
You don’t have an ice cream machine or the ingredients? Not sure you can. All you can do is a no churn ice cream but it’s not going to be the same I’m afraid.
@@PolarIceCreamery I have all the ingredients except the stabilizer. Unfortunately I don't have the machine. I've seen some people freezing ice cream recipes and then mixing them with the Mixer. then they freeze again and then crash again. do this a few times until they get the desired texture. Have you ever heard of this technique?
You don’t need to use a stabilizer per day but there was only milk powder in that recipe which is kind of needed to be honest. I am aware of people doing that, I don’t do it and will never do that so can’t say if it will work or not.
@@PolarIceCreamery thanks. I have milk powder. But here in Brazil this ice cream machines costs a fortune. U have no idea. 😪 But thanks for trying to hemp me. I am gonna try. God bless you 😉
@@gigihrinconrincon5513 give it a go and see how it works. It might work really well?! Let me know ok. Also, how much do ice cream machines cost in Brazil?
They did back when this flavour first released. Not all HD do these days though. There’s a custard version of this flavour on our channel too but I think this one is the closest. The type of cocoa powder is key to getting this to taste the same.
I'd love to follow this recipe through but unfortunately for some bizarre reason, here in Sri Lanka, double cream/heavy cream costs about 8 - 10 times higher than the same volume of pre-made ice cream. So it never makes sense to do it yourself. 😔
@@PolarIceCreamery Pretty much, yeah. I've never seen anybody here preparing recipes that involve cream. It just doesn't make sense to do so since it's stupidly expensive. Weird place we live in. 🤷♂
For the cocoa powder and the powdered milk the recipe says 30g but in the video you say 2 tablespoons. 2 tablespoons is only 15g when I weigh it so I’m a little confused.
Thanks it came out a little like fudge I added the powdered milk to the base while it was cooling maybe that’s why? I will try it again and add it right before I churn it.
@@cch5838 you can just add it whilst its heating, or as soon as its come off the heat. Edit: this video is pretty old now, I will do an updated version soon.
@@PolarIceCreamery So its like a italian gelato!? I thought, to have the texture you need egg! So with double heavy cream and sugar is enough! Thnx by the way ✌️🙂
![Yeat & Quavo - 5BRAZY [Official Music Video]](http://i.ytimg.com/vi/4XxnTAwyxus/mqdefault.jpg)
just made this, it tastes the same as the original, thanks and greetings from Venezuela
Venezuela 🇻🇪 amazing and you are more than welcome 🙏
Your videos are good. Simple and easy to understand. I'm new to making ice cream and your channel is the best one I have found. Thanks for the information.
Thanks Shane, really appreciate the feedback and having you here with us. ☺️
I just got into making ice ream at home. Thanks for sharing the video, I'll give it a shot. cheers
If you make this Belgian Chocolate, get that cocoa powder 👍
Amazing chocolate ice cream! I just finished a batch with some minor changes (no add ins, and I used King Arthur's black cocoa powder) This ice cream has an incredible chocolate taste to it! My only problem is mine came out with a powder-ish mouthfeel, other than that the chocolate was spot on, not too dark, and not too sweet! Thanks.
Hello loving your video, thank you - one question - how much of the milk stabiliser do you add (sorry if I have missed it) thanks
Hi Tracey, I forgot to add it to the list! Sorry about that ☺️ add 2 tablespoons of the skimmed milk powder.
@@PolarIceCreamery Thank you
Just tried it : awesome , many thanks
My pleasure ☺️ I’m working on the 2.0 version of this as we speak.
Hi, Great recipe, I am using Ninja Creame to make ice cream, can I add the milk powder at the same time as i add the chocolate, after heating?, many thanks for all recipes, I am going to have buy myself a big boys ice cream maker soon :)
It’s actually best to add the milk powder at the same time as the sugar (sugar and milk powder mixed together). Saves any issues with it not dissolving properly.
The Ninja Creami will keep you going for a while 😉
yours looked better and more natural, great video
That cocoa powder makes it, really appreciate your comment too.
I just made this, the sweetest, most chocolatey ice cream I've ever had. I used Ghirardelli chocolate. Was it supposed to be unsweetened?
Sounds like you hit the sweet spot. Ghirardelli is beautiful cocoa.
How would I do it if I want to make the plain chocolate from Haagan Dazs ?
I’ve never had that but considering Häagen Dazs use similar cocoa powder throughout, make this recipe minus the add in.
Hi Nick
My first failure.
Made a base, as per instructions and placed in fridge.
Next morning, just a solid lump of rather bitter tasting chocolate.
Any ideas?
Would adding any more milk or cream help?
The quantities of cream and milk in the recipe just look a little low compared to other recipes.
Can my base be rescued, or is a case of start again?
Well remember that the recipe was done back in the UK so that’s UK double cream at 50% fat!! This is still one of the best chocolate bases around so are you sure you used the same amounts?
Pretty sure I did, i shall give it another go from scratch.
On a different subject, taking up on your recent comment re Patreon, I shall cancel my RUclips membership and sign up to Patreon.
The bark on your version looked much better.
Love the video - quick question: how much chopped/grated chocolate do you add in at the churn stage? Thanks
To be safe 50-75g per 1L/Quart. Any less and it doesn’t have an impact. The finer you can get it the better 👍
What kind of ice cream maker is that? Im thinking about getting one and im not sure what to get
That machine was a Cuisinart ICE100 👍 a great machine for home use.
I know your plan was to recreate the Haagan-dazs but have you tried a bit of buttermilk in a batch of chocolate ice cream. I like how it adds a touch of tang.
I haven't no, i'll give it a try.
Wow I’m going to try it. Thanks for sharing!
It’s such a beautiful ice cream 🍨 let us know how it goes!
Just made it and its lush. The whole family loves it 🤤 Never going to buy overpriced HD again!
@@lumptylump so glad you liked it 😊
So yummy! Need to try!
It’s really good 🤤🤤🤤
A question about the skimmed milk powder, what is that for ? That the ice cream stays creamy and doesn't get rock hard in the freezer ? Thank you for answering 🎉
That is for building the correct amount of milk solids and it also acts a semi stabilizer by soaking up “free water”.
Sugar and fat are the only ingredients that affect the hardness of your ice cream.
I was searching for how to make Haagen Dazs Pralines and cream ice cream. I really can't believe you haven't made that one yet.. pleaseee make that one
I will add it to the list 👍
That's one strong looking beard!
Thank you 😋
New subbie here,and I've been going through your videos, in particular, pertaining to stabilizers.
I do have a question - Skim milk powder can be used instead of stabilizer gums?
Not really, the skim milk power (smp) is used for a few reasons but it does help stabiliser excess water. The other types of stabiliser are used for more complex reasons and recipes.
@@PolarIceCreamery How does it work so well with Haggän dazs then?
@@deemogul2105 they are a commercial manufacturer, a bit different to making at home.
@@PolarIceCreamery hmm, okay. Thank you so much for replying.😊
Why didn't you add corn syrup like your other icecream recipes?
Why did you heat cream as I have watched some of your videos in which you haven't heated the cream?
How can I convert this into Rocky Road icecream?
Please do teach us some fresh fruit icecreams like guava, orange,cantelope etc etc without eggs.
Sorry for my long list of queries but I love watching your videos and learn so much from you.
Thankyou once again.
I make ice cream in different ways so people can use which method they prefer.
Corn syrup is an invert sugar and helps depress the freezing point, dextrose does the same thing but you don’t NEED either in ice cream, it helps scoop but isn’t required.
There are two theories around heating the cream, I haven’t decided which is “better” yet but again, you don’t need to.
Rocky Road is a very different ice cream to this one. I’ve made a Rocky Road video so you might want to check that out as it goes through detail of what it is 👍
I will be doing lots of fruit based ice creams in the future so keep an eye out for those.
@@PolarIceCreamery Thanks a to for your quick reply
I want an eggless version of Rocky Road.
Eagerly waiting for your fruit based icecreams.
Thankyou.
Love the video thanks. I just made this but to double the recipe. First Ice Cream I ever made and the final result feels, looks and taste more like a chocolate mousse. However, I have yet to try it out of the freezer the day after. Is this normal for it to look and taste like a mousse?
Um no it’s not. Did you follow the recipe exactly? Did you use an ice cream machine?
@@PolarIceCreamery :( I think so. I doubled all ingredients to make twice the batch. Didn't make a mistake. I used the same chocolate as you (Callebaut 70-30-38) but I used Cacao Barry Amber Cocoa Powder Extra Brute as the cocoa powder which I think was different to yours?. 60 grams. I used the Musso 4080 ice cream maker which arrived to my doorstep yesterday morning. However, I did take it off the machine when the consistency was thicker than your's when taking it off.
Good machine choice 👍 are you UK based? US? Sometime different countries ingredient can play havoc. It might just be a bit more than overrun and will turn out of the freezer fine. Keep me informed 👍
@@PolarIceCreamery I release where I went wrong. I used a hand mixer to mix in the skimmed milk powder as it was quite grainy when I put it in to the cold mix. This introduced air which resulted in a mouse like texture. I made it again and it worked out well. However, it is not super smooth. I think the skimmed milk powder needs to be added to the hot mix so it dissolves into the mixture giving a more smoother finish?
@@marcuswhy yep that would work. You can either mix the SMP with the sugar and add it that way, it’ll dissolve then. OR add the SMP to a hot/warm mix to dissolve if it doesn’t dissolve cold.
Not all milk powders are created equally unfortunately.
Hello! Made the base using 3 oz Guittard 74% since I didn’t have Belgian chocolate. I know it will taste different but does that explain why my base is almost twice as dark as yours?
Yes, you used a very dark chocolate. It will change the colour and the taste completely.
I want to try this but I’m not sure about the milk stabiliser step… can I omit it or can I replace it with normal milk powder ?
It is simply Skimmed Milk Powder, it just acts as a “type of” stabilizer for this recipe. It needs to be no/low fat milk powder though 👍
Have you tried to replicate Haagen Dazs vanilla ice cream? Do you have any recipe suggestions for an equivalent?
I’ve not actually done HD Vanilla. Should do I guess.
One more question
Size. Since the batch is small, can I double it and expect to get the same results? My machine can take quite a bid more.
Yep no problem, double up if you want 👍
@@PolarIceCreamery thanks so much!!
Hi, what sort of milk should we use? Skimmer semil skimmer etc? Thanks
Use semi skimmed 👍
Perfect thanks. Because of your video my 10 year old has asked Santa for an ice cream machine and wants to make this one 😊
@@juliancollis7794 😅 well who can deny the little champ of some ice cream ….. 😂👍
Hi. Here in Brazil we don't have double cream or heavy cream, It's usually pretty hard to find high-fat creams. In the area where I live, the cream with the highest fat content I could find was one with 35% fat. I saw in one of your videos that you commented that you used one with 49% fat. Do you think it is possible to recreate this Belgian chocolate Häagen Dazs recipe using this 35% fat cream, or would I need to use a cream with a higher fat content? Thanks!
You should be absolutely fine with 35% cream. The cocoa powder is very specific but if you ignore that, you’ll be fine 👍
US whipping cream is 35% fat and they use that all the time. UK is very lucky with their cream options.
@@PolarIceCreamery Thanks for your answer! Yeah, and surprisingly, we also don´t have the seven hills cocoa powder here in Brazil, I will try to replicate this recipe using a Nestle 100% cocoa powder, with approximately 12% fat. I hope to have a result at least close to yours... hahaha
I’ve never tried that cocoa powder, let me know how it goes.
Thanks for the recipe. I did make it in my built-in compressor icecream machine but I feel that the icecream is very dense almost like a frozen custard. I would say that there's very little to almost no overrun in the icecream. How can we fix that or inorder to incorporate air which machine would you recommend other than commercial ones for making icecream at home ? Also how do you calculate icecream volume ? any particular link on a method you've tried yourself. Thanks again.
This recipe usually works very well, it’s not balanced though and a couple of peoples machines struggle with it. Did you follow the recipe exactly?
Appreciating your time. Yes, did couple of adjustments; firstly, made an adjustment to propotionately increase the other ingredients to cater for 300ml of heavy cream (im using 35% fat) following the Icecream Calculator from Patrick which you had mentioned in one of your other videos. Increasing cream from 250ml to 300ml caused milk to increase from 125ml to 150ml but I increased milk to 200ml assuming it would keep the icecream slightly less dense (considering how it came out last time with exactly same measurements) but all other ingredients were not altered from their proportionate increase by the calculator. Secondly, i also added 0.01% Xanthum gum.
No doubt, smoothness and mouth feel was good except slightly less sweet due to lower sugar since it was not increased along with increase in milk but just that it came out dense.
On a side not i'm trying to understand the calculator but definitely the presets for ranges in software sometimes don't look ideal.
Thanks again
Yes the ice cream calculators (all of them) do not get it right every time. I just had the butterscotch recipe fail massively even though the calculators say it’s good. The adjustments don’t sound crazy, this recipe is quite heavy in solids though so could decrease solids content by removing some of the skimmed milk powder. Also, the type of cocoa powder used can have drastic effects but not usually this bad. What machine are you using?
@@PolarIceCreamery I'm using Stirling (got it from Aldi in Australia). I will try to make it again with all measurements exactly same as this batch but will half the SMP and also half the cocoa powder (2 different types of Cocoa powders used from last and this batch but they didn't make much difference).
Personally, i think it's difficult to pump air unless using commercial air pump incorporated machine or probably trying with adjustable paddle speed machine (more rotation speed), just assumptions. I think with this machine i might need to stick with whatever i'm getting now 🙂 which according to my calculation seems to be 10% Overrun. Calculation ~845g mix - 765g after churn = 80g and then (80g/765g)*100 = ~10% Overrun
To be honest, most cheaper machine will only get 10% overrun. Mine will get 30 if everything is perfect but most of the time I get about 20-25%. Just adjust your recipes to suit your machine. If it’s too much like pudding, remove some solids, if it won’t churn, remove some sugar etc.
Would this recipe work in a Ninja Creami?
Yeah no reason why not 👍
@@PolarIceCreamery ty!
I’m definitely going to try it! I just don’t have ice cream machine tho :(
I don’t know how well this would hold up as a ‘no churn’ recipe. You could possibly keep everything as it is and give it a few very good hand mixes whilst it’s freezing 🤔
How much of the skimmed milk powder did u add
30g in this recipe.
When do you add the chopped chocolate and cocoa powder? When the ice is softice-like? Thanks :-)
Hi, you add the cocoa powder as you’re heating the mix on the hob. The chopped chocolate is added at the end of the churn 👍
We are remaking this flavour in a few weeks so keep an eye out for that 😉
🤩🤩🤩🤩🤩🤩❤❤❤❤❤❤❤
What grater do you recommend for the chocolate?
You could use any cheese grater and finish it off with a knife. Don’t go too fine though, you need to be able to feel the chocolate flecks on your tongue.
@@PolarIceCreamery thanks man you're the best
did you use whole milk or fat free milk?
I only ever use 2% or semi skimmed milk. You can use whole milk if you want though.
Why did you add the SMP after heating the mixture? Did you use 10-12% cocoa, or 22-24%? This will be my first ice cream ever :)
It was a long time ago, add the SMP whilst heating as it’s easier. I used a very specific cocoa powder which I believe was 10-12% 👍
@@PolarIceCreamery Thank you! I thought I'd be clever and added LBG. It turned out more like pudding, but I'm not complaining. I guess I have to make more ice cream :)
@@chrisstavro4698 haha I’d say 80% of people change the recipe with failed results…. That’s just ice cream for you. Stabilizers, less is definitely more 😉
@@PolarIceCreamery I made your calulator Chocolate ice cream yesterday, and I actually prefer my "mistake". Your HD Belgian Chocolate recipe is fudgier than I'm used to finding in the shoppes, and I love it! I bought 3kg of Valrhona (Vanilla Food Co fyi) and will try that next. I would like to sub a little erythritol (Swerve) in place of sugar. I'm not sure how much, because all of the values are "off the charts" in the calculator.
@@chrisstavro4698 no mistakes, use what you have and Valrhona is amazing cocoa powder. Yep got an order coming from them at the moment, although i've got to wait for the colder weather before ordering chcocalate 😂
Is there a good substitute for milk powder?
Not really. You can make this a completely different way though using condensed milk instead of the sugar and milk powder. I’ve not done a video about it though, yet anyway. Interested in knowing how?
I'm wondering. Belgian chocolate is defined by its texture and smoothness not the cacao nibs. I think making the Ice cream which needs the heavy cream or double cream, will already make the ice cream smooth, therefore any chocolate we use we will obtain the same results?
The whole recipe is what makes it smooth, I do agree though, a lot of good quality chocolate will work well in this recipe. I’ve done the same with lots of good quality chocolate with excellent results.
@@PolarIceCreamery I wish I could send pic here so you can see how it turned out, but it delicious! 🤗
@@ruddyminaya7273 send me a pic on instagram 👍
Looks good...but make a complete video showing exactly when U add milk powder and chocolate...those are skipped in the video....
Thanks for the feedback, we’ll look at remaking this video in the near future with more detail.
@@PolarIceCreamery and can u please suggest whether stablizers like CMC ar GMS are necessary to make good homemade icecream as it is used in commercial icecreams.....
@@rajibkudas123 CMC & GMS are not needed for home made ice cream. You can look at using LBG, GG, ZG and Agar agar if you want. I use these often.
@@PolarIceCreamery thanks for ur reply....
Brilliant! I remember eating an orange/chocolate combo ice cream in the 80's that was wonderful and I'm pretty sure it was sold at a Haagen Dazs shop in Oxnard, California that doesn't exist anymore, sadly...
It’s a shame when places shut we have memories of. Chocolate Orange is a great combo too, I bet it tasted amazing!
It reminds me of chocolate chip chaos at a hersheys ice cream place. They don’t have that flavor anymore so I love it a lot.
How can I do it if don't have this ice cream machine? Or stabilizer that u used!?
You don’t have an ice cream machine or the ingredients? Not sure you can. All you can do is a no churn ice cream but it’s not going to be the same I’m afraid.
@@PolarIceCreamery I have all the ingredients except the stabilizer. Unfortunately I don't have the machine. I've seen some people freezing ice cream recipes and then mixing them with the Mixer. then they freeze again and then crash again. do this a few times until they get the desired texture. Have you ever heard of this technique?
You don’t need to use a stabilizer per day but there was only milk powder in that recipe which is kind of needed to be honest.
I am aware of people doing that, I don’t do it and will never do that so can’t say if it will work or not.
@@PolarIceCreamery thanks. I have milk powder. But here in Brazil this ice cream machines costs a fortune. U have no idea. 😪 But thanks for trying to hemp me. I am gonna try. God bless you 😉
@@gigihrinconrincon5513 give it a go and see how it works. It might work really well?! Let me know ok. Also, how much do ice cream machines cost in Brazil?
how much skim milk did you add for this recipe?
Hi Panuwat , it’s 2 tbsp of skimmed milk powder 👍
@@PolarIceCreamery Thanks for the info! Did you add when the mixture is cold? Or can I add during the cooking of the base?
You can add it during or after cooking. Just make sure it’s hydrated 👍
How much ice cream did the recipe yield? Just 1 pint
It was a while ago but with 25% overrun it gave just shy 750ml. You can scale it up though.
@@PolarIceCreamery ok thanks
Don't haagen Daz ice creams use egg yolks also?
They did back when this flavour first released. Not all HD do these days though.
There’s a custard version of this flavour on our channel too but I think this one is the closest. The type of cocoa powder is key to getting this to taste the same.
I'd love to follow this recipe through but unfortunately for some bizarre reason, here in Sri Lanka, double cream/heavy cream costs about 8 - 10 times higher than the same volume of pre-made ice cream. So it never makes sense to do it yourself. 😔
Is all cream that expensive?
@@PolarIceCreamery Pretty much, yeah. I've never seen anybody here preparing recipes that involve cream. It just doesn't make sense to do so since it's stupidly expensive. Weird place we live in. 🤷♂
You got that right! Well I’m going to try and recreate it without cream soon so fingers crossed you can make that version 👍
@@PolarIceCreamery Wow really? That would be absolutely amazing. Just subbed so I don't miss it. 😌
For the cocoa powder and the powdered milk the recipe says 30g but in the video you say 2 tablespoons. 2 tablespoons is only 15g when I weigh it so I’m a little confused.
Always follow the description for my videos, if I make adjustments the description will be the correct one to follow 👍
Thanks it came out a little like fudge I added the powdered milk to the base while it was cooling maybe that’s why? I will try it again and add it right before I churn it.
@@cch5838 you can just add it whilst its heating, or as soon as its come off the heat. Edit: this video is pretty old now, I will do an updated version soon.
😮You didn't used egg yolks?
Nope! Who needs chicken butt nuggets, this was amazing!
@@PolarIceCreamery So its like a italian gelato!? I thought, to have the texture you need egg! So with double heavy cream and sugar is enough! Thnx by the way ✌️🙂
No that’s not how it works. Eggs can be in gelato, they also don’t have to be. Ice cream can have egg, it also doesn’t need them.
I don't have the tone to make ice cream
I ‘hear’ ya 👍
You forgot cocoa butter
I didn’t forget it, I just didn’t need it.