Chocolate Kitchenaid Ice Cream Food

CHOCOLATE KITCHENAID ICE CREAM RECIPE

Steps:

• Whisk the sugar, cocoa, eggs, and half and half together until smooth
• Then transfer to a double boiler and cook over med heat for about 5-7 minutes stirring constantly
• Incorporate the heavy whipping cream
• Place your bowl in the refrigerator to chill for about 2-3 hours
• Place your chilled ice cream mixture into your ice cream freezer (or if you're like me... your KitchenAid Ice Cream Maker Attachment)
• Churn for about 20 minutes or so or until firm
• You can choose to eat your ice cream right away soft serve style or place the ice cream into reusable containers and freeze for later

ICE CREAM RECIPES: KITCHENAID EDITION

Steps:

• Combine the milk, cream, sugar, and vanilla extract in the bowl of the KitchenAid ice cream maker and stir until the sugar has dissolved.
• Place the bowl in the freezer and let it chill for at least 2 hours, or overnight if possible.
• When you are ready to make the ice cream, remove the bowl from the freezer and place it on the base of the ice cream maker.
• Turn the machine on and let it run until the ice cream is thick and creamy.
• Serve immediately or store in an airtight container in the freezer for later.
• Enjoy!

TRIPLE CHOCOLATE ICE CREAM

Steps:

• In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
• In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
• In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. 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 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
• Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!