We recently purchased the KitchenAid Ice Cream Maker to review for our beautiful KitchenAid Artisan stand mixer, so naturally, 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 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.
- 450 ml (2 cups) whipping cream – divided
- 1 square 30g (1oz) extra dark chocolate cut into chunks
- 1 square 30g (1oz) dark chocolate cut into chunks
- 450 ml (2 cups) half-and-half (milk and cream)
- 230g (1 cup) sugar
- 40g unsweetened cocoa powder
- 8 egg yolks
- 4 tsp vanilla
- a pinch of salt
- 1 bar 50g (1.55oz) milk chocolate chopped
- 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 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 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 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 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 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 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.
Yield: 16 servings 120ml (1/2 cup) per serving.
Trust me, this is one ice cream recipe that you will make over and over. I have yet to move onto the other ice cream recipes which I can tell from the ingredients will be 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 base for variations such as Strawberry ice cream and Cookies ‘n’ Cream ice cream
- Caramel Pecan ice cream
- 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 being inventive and using your own favorite recipe.