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This topic contains 2 replies, has 3 voices, and was last updated by Vishal 5 months ago.
I made a peanut butter pretzel ice cream this week and added large semi-sweet chips. The chips froze so hard that they practically break your teeth. Not good. Is there a secret, or certain brand of chips or chunks that works best in ice cream? One that stays softer?
Bit late to this thread, but just in case you ever check back, the best technique I have found of adding chocolate to ice cream is:
Melt good quality chocolate chocolate (I used green & blacks 37% cocoa milk chocolate rather than cooking chocolate which worked very well). I did this in a bain marie.
Ice cream was being churned in machine, and was quite stiff – poured liquid chocolate in.
Gives beautiful fragments of chocolate in ice cream, and well distributed.
Hope this helps.