Triple Chocolate Ice Cream
photo by Cuistot
- Ready In:
- 2 cups whipping cream, divided
- 2 (1 ounce) semi-sweet chocolate baking squares, cut into chunks (I use 1/3 cup chocolate chips)
- 2 (1 ounce) unsweetened chocolate squares, cut into chunks
- 2 cups half-and-half
- 1 cup sugar
- 1⁄2 cup cocoa
- 8 egg yolks (I use 5)
- 4 teaspoons vanilla
- 1⁄8 teaspoon salt
- 4 (1 5/8 ounce) milk chocolate candy bars, chopped (about 1-1/2 cups)
- In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
- In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
- In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. 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 (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
- Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!
Questions & Replies
This makes AMAZING ice cream! So smooth & creamy! I used my Kitchenaid ice cream maker for the first time yesterday and had looked at this recipe in the book. Instead of adding the pieces of milk chocolate bar at the end, I used Andes creme de menthe baking chips and it was SO delicious! Thanks for the tip to cool it down in the freezer for two hours, it worked perfectly.
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RECIPE SUBMITTED BY
I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)