Overview
Triple Chocolate Ice Cream (KitchenAid Recipe) 2 cups whipping cream, divided 2 squares (1 oz. 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 (about 1-1/2 cups) In 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 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; mix until well blended. 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 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- body interface as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 10 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. Yield: 16 servings (1/2 cup per serving). Per Serving: About 340 cal, 5 g pro, 30 g carb, 24 g total fat, 15 g sat fat, 160 mg chol, 50 mg sod.