Triple Chocolate Ice Cream

Ingredients

• 2 C whipping cream

• 2 squares semisweet baking chocolate, cut into chunks

• 2 squares unsweetened baking chocolate, cut into chunks

• 2 C half and half

• 1 C sugar

• 1/3 C unsweetened cocoa powder

• 8 egg yolks

• 4 tsp vanilla

• 1/8 tsp salt

• 4 bars milk chocolate chopped (about 1 1/2 C)

Instructions

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

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

3. In small bowl, combine sugar and cocoa powder. Set aside.

4. Place egg yolks in mixer bowl with wire whip. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened.

5. Continuing on Speed 2, very gradually add chocolate mixture and half and half; mix until well blended.

6. Return half and half mixture to medium saucepan; cook over medium heat stirring constantly until small bubbles form around edge and mixture is steamy. Do not boil.

7. Transfer half and half mixture into large bowl; stir in 1 1/2 C whipping cream, vanilla and salt. Cover and chill thoroughly at least 8 hours.

8. Assemble and engage freeze bowl. Turn to STIR, pour mixture into freeze bowl. Continue on STIR for 15 to 20 minutes or until desired consistency. Adding milk chocolate in last 1 to 2 minutes of freeze time.

9. Immediately transfer ice cream into serving dishes, or freeze in air tight container.

Recipe from Kitchen Aid