Triple Chocolate Ice Cream – Made with the KitchenAid Ice Cream Maker
We purchased the KitchenAid Ice Cream Maker attachment for our beautiful KitchenAid Artisan stand mixer, so of course, we had to promptly set about trying out recipes from the manual that came with the ice cream maker.
Well! one that has become a firm favorite of ours is the Triple Chocolate Ice Cream. This divinely decadent ice cream is not hard to make and the chocolate flavor just hits the taste buds with that overwhelming feeling of pure pleasure.
Triple Chocolate Ice Cream
Equipment
- KitchenAid ice cream maker attachment
Ingredients
- 2 cups Whipping cream divided
- 1 oz Extra dark chocolate cut into chunks
- 1 oz Dark chocolate cut into chunks
- 2 cups Half-and -half (milk and cream)
- 1 cup Sugar
- 1/3 cup Unsweetened cocoa powder
- 8 Egg yolks
- 4 tsp Vanilla
- 1 pinch Salt
- 1.55 oz Milk chocolate 1 bar chopped
Instructions
- In small saucepan, place 120ml whipping cream, extra dark chocolate, and dark chocolate.
- Heat over medium-low heat until chocolate melts, stirring frequently.
- Remove from heat; set aside.
- In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.
- Remove from heat, set aside.
- In a small bowl, combine sugar and cocoa powder. Set aside.
- Attach bowl and wire whip to mixer.
- Place egg yolks in the mixer bowl. Turn mixer to speed 2 and gradually add sugar mixture; mix about 30 seconds or until well blended and slightly thickened.
- Continuing on Speed 2, very gradually add chocolate mixture and half-and-half, mix until well blended.
- Return the combined chocolate and half-and-half mixture to medium saucepan, stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy.
- DO NOT BOIL.
- Transfer half and half mixture into a large bowl; stir in remaining 330ml (1 1/2 cups) whipping cream, vanilla and salt.
- Cover and chill thoroughly in the fridge for at least 8 hours.
- If using the KitchenAid Ice Cream Attachment – Assemble and engage freeze bowl, dasher and drive assembly following the instructions in the attachment manual.
- Turn to STIR Speed (Speed 1)
- Using a container with a spout, pour the mixture into the freeze bowl.
- Continue on STIR (Speed 1) for 19 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time.
- Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Trust me, this is one ice cream recipe that you will make over and over.
I have also tried some of the other ice cream recipes which just as nice, but chocolate is my weakness.
Some of the other ice cream recipes included in the manual are:
- French Vanilla which can be served simply as vanilla ice cream or used as a base for variations such as Strawberry ice cream and Cookies ‘n’ Cream ice cream
- Caramel Pecan ice cream- Paula’s favorite
- Gingerbread ice cream
And then there are the delicious Sorbet’s etc
- Creamy Lemon-Orange Gelato
- Fresh Raspberry Sorbet
- Minted Mango Sherbet.
However, there is nothing to stop you from being inventive and using your own favorite recipe or coming up with new creations of your own.
