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.
I’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.)
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 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!
Pour 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.
Serving dish optional!