So I bought an ice cream making attachment for my KitchenAid mixer weeks ago. It had been languishing in the freezer ready for a batch of fresh ice cream to be whipped up. Unfortunately I just couldn’t decide on a flavor. I polled my Instagram followers and chocolate won by a landslide!
This ice cream is beyond the beyond as a friend of mine would to say. In a perfect world I would eat this as soft-serve, which is its consistency right out of the ice cream maker, it is just sooo creamy!
Chocolate Ice Cream
The creamiest triple chocolate ice cream with a dash of espresso to sweeten the deal.
- 2 cups whipping cream divided
- 2 squares semisweet baking cut into chunks
- 2 squares baking chocolate unsweetened, cut into chunks
- 2 cups half-and-half
- 1 cup sugar
- 1/4 teaspoons sea salt
- 1/3 cup cocoa powder unsweetened
- 9 egg yolks
- 4 teaspoons vanilla
- 1 tablespoons instant espresso powder
- 1/8 teaspoon salt
- 1 cup chocolate covered espresso beans chopped
In a small saucepan, put 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate.
Stir frequently while heat on medium-low heat until the chocolate melts. Take off of heat and set the mixture aside.
In a medium saucepan over medium heat, heat half and half scalding but not boiling, stir often. Take away from heat and set aside.
In a small bowl, add sugar and cocoa powder. Set to the side.
Add egg yolks to a stand mixer. Attach a bowl and wire whip to the mixer (not the freezing bowl). Turn on speed 2, add sugar mixture gradually, mix for about 30 seconds, or until blended and slightly thick.
In speed 2, gradually add chocolate mixture and half-and-half; mix until well blended.
Put half-and-half mixture in the medium saucepan;
While consistently stirring, cook over medium heat until small bubbles form and mixture is steamy, not boiling.
Move half-and-half to a large bowl, add remaining 1 1/2 cups whipping cream, vanilla and salt.
Cover and chill for at least 8 hours.
Add on your freezer bowl, dasher and drive assembly. Turn on stirring to speed I.
Using a bowl with a pouring spout, add mixture to the freezing bowl. Continue stirring Speed I, for 10 to 15 minutes or until the consistency you would like.
Add chopped chocolate covered espresso beans at the end of freezing. Transfer ice cream to serving dishes or put in an airtight container in freezer.
Recipe adapted from KitchenAid.
Hope you enjoy!!