Warm weather is here. When Tim and I return from our vacation to Italy, I plan to start up the Frisky Kitchen ice cream factory.
Although this recipe makes my butt and waistline expand, it is damn good. When I do it right, the ice cream is an amazing creamy chocolate treat.
Triple Chocolate Ice Cream
2 cups whipping cream
2 squares (1 ounce each) unsweetened baking chocolate
2 squares (1 ounce each) semisweet baking chocolate
2 cups half and half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
1. In 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 heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat;set aside.
2. 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.
3. 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.
4. Assemble and engage freeze bowl, dasher and drive-body interface as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15 to 20 minutes or until desired consistency, Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Yield: 16 Servings (1/2 cup per serving)
