Ice Cream Party and Ice Cream Recipe #4 Triple Chocolate Ice Cream

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 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 12 cups) 

In small saucepan, place 1cup 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 112cups 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⁄cup per serving). 


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