ICE CREAM - TRIPLE CHOCOLATE

By akselden

Requires KitchenAid Ice Cream Maker.
Freeze bowl 24 hours.
Mixture chilling time 8 hours.
By Chef Anna Selden

Ingredients

• 2 C. whipping cream, divided
• 2 oz. semisweet baking chocolate, cut into chunks
• 2 oz. unsweetened baking chocolate, cut into chunks
• 2 C. half and half
• 1 C. sugar
• 1/3 C. unsweetened cocoa powder
• 8 egg yolks
• 4 tsp. vanilla
• 1/8 tsp. salt
• 6 oz. milk chocolate, chopped (about 1 1/2 C.)

Details

Servings 16

Preparation

Step 1

1. In a small saucepan, place 1/2 C. whipping cream, semi-sweet chocolate and unsweetened chocolate. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat and set aside. In medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, stirring often. Remove from heat and set aside.

2. In a small bowl, combine sugar and cocoa powder. Set aside. Place egg 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 until well blended.

3. Return 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 large bowl. Stir in remaining whipping cream, vanilla and salt. Cover and chill thoroughly at least 8 hours.

4. Assemble and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to stir speed 1. Using container with a spout, pour mixture into freeze bowl. Continue on stir speed 1 for 20-25 minutes or until desired consistency, adding milk chocolate during last 1-2 minutes of freeze time. Immediately transfer ice cream into serving dishes or freeze in airtight container.