Nothing says summer like a big scoop of ice cream and what makes it even better is when you can make it right at home. This ice cream is so rich, creamy, and oh so chocolatey. The chocolate is intense, but not bitter. The texture is as smooth as satin. Trust me it is so good you will never buy chocolate ice cream again. Just think the best ice cream you have ever had!
This is the recipe from KitchenAid’s ice cream attachment. If you are interested this is my second attachment. Some how the one that came as a gift with my mixer sprouted legs and walked away four years ago. After searching for years I just bought myself another one for Mother’s Day and could not wait to try out a new ice cream recipe.
The ice cream will have to be made ahead of time unless of course you really like soft serve ice cream, which I do. If you want a firmer ice cream I would opt to make this a day ahead and then it will be one less thing for you to worry about! Remember to take it out of the freezer to soften before serving, maybe 15 minutes. It does not take long especially if it is hot.
So yes this is a winner and I am thoroughly enjoying every spoonful. Thank you very much!
Here what you need- an empty cone
Fill it with a couple of scoops of great ice cream and this is what happens
Triple Chocolate Ice Cream from KitchenAid
- 2 cups whipping cream divided
- 2 squares ( 1 0z. each semisweet baking chocolate, cut into chunks)
- 2 squares (1 oz. each unsweetened baking chocolate, cut into chunks)
- 2 cups half-and-half
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 8 egg yolks
- 4 teaspoons vanilla
- 1/8 teaspoon salt
- 4 bars (1.55 oz each) milk chocolate chopped
- In a small saucepan, place 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.
- In 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. Place yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn 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 half-and-half mixture which is the eggs, sugar, cocoa powder and half-and-half that was mixed with the wire whip to medium saucepan.
- Cook over medium heat until small bubbles form around the edge and mixture is steamy. DO NOT boil.
- Stir in milk chocolate bars.
- Transfer the mixture to a large mixing bowl.
- Stir in remaining 1 1/2 cups whipping cream, vanilla, and salt.
- Cover and chill thoroughly, at least 8 hours.
- Assemble and engage freeze bowl, dasher , and drive assembly as direct in attachment instructions. Very EASY.
- Turn the mixer to Stir (Speed 1).
- Using a container with a spout, pour the mixture into the freeze bowl.
- Continue on STIR (Speed 1) for 10 to 15 minutes. For me it took about 30 minutes.
- Immediately transfer ice cream into serving dishes. At this point it will be soft serve ice cream.
- Freeze in an airtight container.