chocolate lover

Triple Chocolate Ice-Cream

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One of the first attachments my husband bought for me for my KitchenAid mixer was the ice-cream attachment.  You need to prepare the ice-cream attachment by pre-cooling in the freezer overnight.  This is my favourite ice-cream to make and it really is better than anything you will buy from the Supermarket.

Ingredients:

  • 2 cups whipping cream
  • 4 squares (120g) semi sweet baking chocolate (70%), broken into pieces
  • 2 cups full cream milk
  • 1 cup sugar (can use caster sugar)
  • 1/3 cup (80ml) unsweetened cocoa powder
  • 8 egg yolks
  • 4 teaspoons vanilla
  • 1/8 teaspoon salt
  • Optional: 160g milk chocolate, chopped

Method:

  1. In a saucepan, place 1/2 cup whipping cream and semi sweet chocolate. Heat over low-medium heat until chocolate melts, stirring frequently. Remove from heat and set aside.
  2. In another saucepan, heat full cream milk over medium heat until hot but not boiling. Set aside.
  3. In a small bowl, mix sugar and cocoa powder.
  4. Using a mixer, place all egg yolks into a bowl on low speed. Gradually add the sugar and cocoa mixture, mixture thoroughly on low speed for about 30 seconds or until well blended. Then gradually the chocolate mixture and full cream milk set aside in Step 1 and 2, until well blended.
  5. Return the mixture back to heat in a saucepan, stirring constantly over medium heat until small bubbles form around the edge and mixture is steamy. Do not boil. Transfer to a large bowl that is sitting on another bowl with iced water (allows the custard to cool very quickly); stir in the remaining whipping cream (1.5 cups), vanilla and salt. Cover and chill thoroughly for at least 8 hours. Best if overnight.
  6. Assemble your ice cream machine. I have a Kitchenaid ice cream attachment. Turn on as directed by your machine. Using the Kitchenaid attachment, turn onto STIR (Speed 1). Pour the cooled mixture using a pouring jug with a spout, into the freeze bowl. Continue to mix on this speed for 10 - 15 minutes or until desired consistency. Here you can add the extra milk chocolate during the last 1 to 2 minutes of freeze time. Immediately transfer ice cream into an airtight container and freeze.