Triple Chocolate Ice Cream

The Fisherman bought me a Kitchenaid ice cream attachment late in 2011. My first attempt was not great but since then I've attempted vanilla ice cream and this recipe for Triple Chocolate!! And even though I am not a massive ice cream fan I loved this recipe, and so did the Fisherman...

Triple Chocolate Ice Cream

Ingredients:

2 cups whipping cream

4 squares (120g) semi sweet baking chocolate (70%), broken into pieces

2 cups ful 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

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; 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.

You should end up with about 2 litres of ice cream.

Enjoy,

Eman xoxoxo