I know I challenged myself to make a ice cream a week in July, although I am posting this in August I made it over the weekend!!
At the beginning of the summer my children each wrote a wish list of things to do over the summer. My littlest guy requested a Ice cream Party. When I knew we were having another family over for dinner I decided to give him his party!!
I really talked it up saying we would have make your own sundaes and just bought a few toppings and sauces. I also bought vanilla ice cream. I decided to make the adults homemade ice cream as a treat. Triple Chocolate Ice Cream….
I even let the kids have a little bit…I made it the morning of and it was a little soft at serving time but delicious.
Loving my Kitchenaid Optional Attachment – Ice Cream Maker attachment. I love that when I make homemade ice cream I know what is going inside of it. I used organic dairy products and even sugar I had on hand…for a fraction of the cost of store bought organic that is hard to find.
Even the adults took part in the build your own party…we are all young at heart.
Triple Chocolate Ice Cream Recipe
2 cups whippingcream, divided
2 squares (1 oz. each)semisweet bakingchocolate,
2squares (1 oz. each)unsweetened baking
chocolate, cut intochunks
2 cups half-and-half
1 cup sugar
1/3cup unsweetenedcocoa powder
8 egg yolks
4 teaspoons vanilla
4 bars (1.55 oz. each)
milk chocolate,chopped (about 1 1⁄2cups)
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 11⁄2cups whipping cream,
vanilla, and salt. Cover and chill thoroughly, at least
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.