How do you make chocolate ice cream without seizing?

Question by hamsterbabies: How do you make chocolate ice cream without seizing?
I’ve tried making chocolate sorbet and chocolate ice cream. Whenever I add the cream or milk to the chocolate, it seizes. So I stir and stir and stir for a very long time and it looks smooth with small chunks. But then I make the ice cream and it isn’t smooth at all. Please help. I’m trying to make it for a birthday party.

Best answer:

Answer by KC
It sounds like the problem may be in adding cold to hot or vice versa. They should be closer to the same tempertaure to blend better.

Although, I have found that homemade ice cream tends to freeze very hard and crystallize. For ice creams I use powdered pudding as a base for a nice smooth texture, and with sorbets I add pectin.

Good luck, making ice cream is pretty tricky.

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