Triple Chocolate Ice Cream (KA Stand Mixer)

Another fun Christmas gift I got was the KitchenAid stand mixer ice cream attachment. I'm a total ice cream addict, so it didn't take me long to try this new gadget out!

Triple Chocolate Ice Cream
(recipe courtesy of KitchenAid ice cream maker manual. I adjusted the fat content to suit my taste...original recipe calls for heavy whipping cream instead of light cream, and half-and-half instead of fat-free milk. I also halved the original recipe here)

Ingredients

• 1 cup light cream, divided (1/4 cup and 3/4 cup)
  
• 1 (1 ounce) semi-sweet chocolate baking square, cut into chunks (I used 1 ounce semi-sweet chocolate chips)
  
• 1 (1 ounce) unsweetened chocolate square, cut into chunks (I used 1 ounce Ghirardelli milk chocolate chips)
  
• 1 cup fat-free milk
• 1/2 cup sugar
• 1/6 cup cocoa powder
• 4 egg yolks
  
• 2 teaspoons vanilla
• pinch salt
• 3 ounces chopped milk chocolate (I used more Ghirardelli milk chocolate chips)
  
  

Directions

1. Freeze Kitchenaid Ice Cream freezer bowl for at least 15 hours before starting this recipe.
2. In small saucepan, place 1/4 cup whipping cream, semisweet and unsweetened chocolate chips.
   
3. Heat over medium-low heat until chocolate melts, stirring frequently.
   
4. Remove from heat; set aside.
5. In medium saucepan over medium heat, heat milk until very hot but not boiling, stirring often. Remove from heat; set aside.
6. In small bowl, combine sugar and cocoa powder; set aside.
   
   
7. Place egg yolks in Kitchenaid mixer bowl and beat with wire whisk attachment.
   
8. Gradually add sugar mixture into beaten eggs and continue to mix about 30 seconds or until well blended and slightly thickened.
   
9. Very gradually add melted chocolate mixture and the heated milk; allow to mix until well blended.
   
10. Pour this mixture into a medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil.
    
11. Transfer mixture into a large bowl (NOT the KA ice cream freezer bowl); stir in remaining 3/4 cup light cream, vanilla, and salt.
    
12. Cover and chill thoroughly, at least 8 hours (I chilled mine in the freezer for 2 hours).
13. Wait until mixture is completely cooled; remove from fridge/freezer and then remove ice cream freezer bowl from freezer. Follow manufacturer's instructions for assembling freezer bowl to the stand mixer.
    **The goal is to allow the freezer bowl to sit out for as short a time as possible, as it begins to thaw immediately.**
    
14. Put the mixture into your ice cream maker and set to setting "2"; allow to churn for about 20 minutes. Mixture will grow in volume as it is churned.
    
15. During the last 1-2 minutes, add in the milk chocolate chunks (or any other mix-ins).
    
16. Immediately transfer ice cream into serving dishes or freeze in airtight container.
    NOTE: KA ice cream maker tends to make "soft serve" consistency:
    
17. The KA manual says to put ice cream in an airtight container and allow to sit in the freezer for a couple more hours for firm consistency.