Want to beat the heat? Love chocolate? Love ice cream? Love eggs?

Yes, to all of those questions for me. I combined my love of eggs and chocolate to whip up some triple chocolate ice cream.

Making homemade ice cream isn’t really difficult, but there are a LOT of steps and it does take a bit of time. If you want instant gratification, grab a tub of Breyers Gelato—it is fabulous as well.

fdI’m missing the vanilla and salt from the photo, but I really wanted to highlight that ice cream is essentially made with basic ingredients: Alberta cream, Alberta eggs, sugar and chocolate. I also wanted to highlight my new Pioneer Woman bowls. I love her TV show, her blog, her cookbooks, and her cookware—yes, I love the Pioneer Woman!



This recipe makes luscious, creamy, and rich ice cream and came with my KitchenAid Ice Cream Maker instruction booklet.

Here is the recipe:

Triple Chocolate Ice Cream

2 cups                   whipping cream, divided

2 squares             (1 oz. each) semisweet baking cholate, cut into chunks

2 squares             (1 oz. each) unsweetened baking chocolate, cut into chunks

2 cups                   half-and-half cream

1 cup                     sugar

1/3 cup                 unsweetened cocoa powder

8                            egg yolks

4 tsp.                     vanilla

1/8 tsp.                 salt

1 ½ cups              chopped milk chocolate (about 6 oz.)

39-2In a small saucepan, place ½ 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.

39-3Return 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 1 ½ cups whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours. I cannot begin to tell you how yummy this liquid mixture tastes—so smooth and velvety!

39-4Pour into your ice cream maker (I used my KitchenAid Ice Cream Maker) and follow the manufacturer’s directions for churning and freezing. Mine takes about 10-15 minutes to churn and I add the milk chocolate in during the last 2 minutes.

39-5If you like soft-serve dreaminess, eat immediately with a big spoon. Otherwise freeze for several hours and enjoy!

Serving dish optional!