Ingredients for Triple Chocolate Ice Cream
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How to Make Triple Chocolate Ice Cream
- In a small saucepan, combine 1/2 cup heavy whipping cream, 1/2 cup semisweet chocolate chunks, and 1/4 cup unsweetened chocolate chunks. Heat over medium-low heat, stirring frequently, until chocolate is completely melted and smooth.
- Remove from heat and set aside.
- In a medium saucepan, heat 2 cups half-and-half over medium heat until very hot but not boiling, stirring frequently.
- Remove from heat and set aside.
- In a small bowl, whisk together 1 cup granulated sugar and 1/4 cup unsweetened cocoa powder until well combined.
- In the bowl of a stand mixer, whisk 4 large egg yolks until pale and slightly thickened.
- Gradually add the sugar-cocoa mixture to the egg yolks, mixing on low speed for about 30 seconds until well blended.
- Very gradually add the melted chocolate mixture and the heated half-and-half to the egg yolk mixture, mixing on low speed until well combined.
- Return the half-and-half mixture (from step 3) to the medium saucepan. Stirring constantly, cook over medium heat until small bubbles form around the edges and the mixture is steamy (do not boil).
- Transfer the cooked half-and-half mixture to a large bowl.
- Stir in the remaining 1 1/2 cups heavy whipping cream, 1 teaspoon vanilla extract, and a pinch of salt.
- Cover and chill thoroughly in the refrigerator for at least 8 hours, or preferably overnight.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
- During the last 1-2 minutes of churning, add 1/2 cup milk chocolate chips.
- Immediately transfer the ice cream to airtight containers and freeze for at least 2 hours to allow it to harden further.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
81g
Fat
67g
Carbs
8g
