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!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Chocolate Ice Cream
- 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.
Hope you enjoy!!