Triple Chocolate Ice Cream

Rich homemade ice cream with semisweet and unsweetened chocolate cooked into a custard base, then churned and finished with chopped milk chocolate pieces for triple-chocolate flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In small saucepan, place 1/2 cup (120 mL) whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat; set aside.

Step 2

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Step 3

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.

Step 4

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 1/2 cups (355 mL) whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Step 5

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 10 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.