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Ingredients
- 2 oz. Unsweetened Chocolate
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Heavy Whipping Cream
- 1/2 cup Milk
- 2 Large Eggs
- 1 cup Sugar
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla Extract
Details
Preparation
Step 1
-Freeze KitchenAid ice cream bowl for 15-24 hours before making recipe.
-In double-boiler, melt unsweetened chocolate and whisk in cocoa powder. Add 1 cup heavy cream and 1/2 cup milk and whisk constantly until smooth. Remove chocolate mixture from heat and cool completely.
-In KitchenAid mixer, whisk eggs on speed 10 until light and fluffy (about 1-2 mins). Turn mixer down to 8, slowly add sugar and whisk ~1 min.
-Remove whisk and attach flat beater. With mixer on 'STIR', add 1 cup heavy cream and vanilla. Once blended, gradually add FULLY COOLED chocolate mixture.
-Once blended, cover mixing bowl with plastic wrap and refrigerate ice cream batter for at least 2 hours.
-Attach dasher adapter with short tab around pin and lock firmly into place. Place frozen ice cream bowl onto mixer and insert dasher. Lock mixer head down and engage dasher on 'STIR'.
-Slowly pour ice cream batter into bowl with dasher moving. Stir for 25-30 minutes.
-Once converted, transfer soft-ice cream to airtight container and freeze for 24 hours to fully ripen.
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