Gritty Chocolate Ice Cream Texture
I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in until right before churning to try to extract as much flavor as possible.
The taste was excellent but the ice cream had a somewhat gritty/sandy texture. I am fairly sure that the sugar was all dissolved, as I cooked the custard slowly and whisked constantly. I think the issue is either the cocoa nibs or the cocoa powder. I was originally planning to leave the nibs in for a crunch, but I tasted one after cooking the custard and it was not good - starchy and bland. Why did my ice cream turn out gritty?
Best Answer
I've had gritty chocolate ice cream when I didn't get the chocolate melted all the way. I was using a combination of unsweetened chocolate squares and cocoa powder. I've found that if I heat it on the stove with the milk until it starts to bubble (stirring often), it changes from looking like milk with little specks of chocolate in it, to smooth, consistent, chocolate-colored cream. That's the point to take it off the stove, and it's always super smooth.
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Quick Answer about "Gritty Chocolate Ice Cream Texture"
Gritty ice cream can occur during the freezing process as well. The goal here to make sure your ice cream is frozen as quick and as evenly as possible, as uneven freezing can result affect the overall texture. I highly suggest chilling your ice cream base in the fridge until it is cold, so that it will churn quicker.Tips \u0026 Tricks: The Secret to Super-Smooth, Highly Scoopable Ice Cream
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Answer 2
Melt your chocolate nibs down first with some cream, making a ganache, then use some boiling water to the powder separately so its like a mud. Combine th two together well before a?ding to the ice cream mix. That wil solve your problem.
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