How to make chocolate ice cream texture softer and fluffier

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I prepared some chocolate ice cream, and was able to get rid of most of the icyness in it, but it's a little denser and chewier than I would like.

How should I change this recipe to make the texture softer, fluffier, and less icy?

(U.S. measurements)

Ingredients:

  • 1 cup of evaporated milk
  • 2 cups of heavy cream
  • 2 tablespoons of dutch process cocoa powder
  • 2 oz of semi-sweet chocolate chips
  • 1/4 tsp espresso powder
  • 1/4 tsp of xantham gum
  • 4 egg yolks
  • 1/2 tsp of kosher salt
  • 3/4 cup of granulated sugar
  • 1 tsp vanilla extract
  • 2 tablespoons of 80 proof vodka

​

  1. In a 3 quart stainless steel bowl
    1. Add 4 egg yolks
    2. Add 1/2 tsp kosher salt
    3. Add 3/4 cup of sugar
    4. Beat with a whisk until it's fairly uniform and pale white
  2. In a 3 quart stainless steel pot
    1. Add 2 tablespoons dutch process cocoa powder
    2. 1/4 tsp espresso powder
    3. Add 1/4 tsp xantham gum (Tried to make it less icy than before)
    4. Add 1 cup of evaporated milk (Tried to make it less icy than when using whole milk)
    5. 2 cups of heavy cream
    6. Stir while heating over medium heat
    7. Heat until small bubbles start forming at the sides and the sound of stirring changes
    8. Take pot off heat and whisk in 2 oz of semi-sweet chocolate chips
  3. Add 1 cup of steel pot mixture to egg/sugar/salt bowl with 1/4 cup at a time while stirring constantly
  4. Pour tempered egg/sugar/salt mixture back into pot and stir
  5. Put pot back onto low heat, while whisking constantly for six minutes
  6. Stir in 1 tablespoon of vanilla extract
  7. Get a large, 7 quart stainless steel bowl and fill halfway with ice and water
  8. Put a 3 quart stainless steel bowl in the 7 quart bowl
  9. Add mixture from pot into the smaller bowl, slowly whisking for 15 minutes until cold
  10. Pour cold mixture through sieve into a pitcher, seal the pitcher, and refrigerate overnight
  11. Before putting mixture in ice cream machine, transfer pitcher to freezer for 30 minutes
  12. Take pitcher out of freezer, and stir in 2 tablespoons of vodka (I read that small amounts of alcohol will make the ice cream smoother)
  13. Take out ice cream machine bowl and attach to ice cream machine. (I use the ICE-30BCP1)
  14. Turn on ice cream machine and pour in mixture from the pitcher
  15. Wait 20 minutes, turn off ice cream machine, and add ice cream mixture to loaf pan and seal with a lid
  16. Keep sealed loaf pan in freezer for 7 hours.
submitted by /u/Titoramane
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