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OCCASIONS / KID FRIENDLY / Triple Chocolate Ice Cream
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Suggested KitchenAid Product(s): Stand Mixer
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INGREDIENTS

2 cups whipping cream, divided
2 squares (1 ounce each) semisweet baking chocolate, coarsely chopped
2 squares (1 ounce each) unsweetened baking chocolate, coarsely chopped
2 cups half-and-half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt
4 bars (1.55 ounces each) milk chocolate, chopped (about 1 1/2 cups)

DIRECTIONS

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

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.

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 11?2 cups whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher and drive-body interface as directed in attachment instructions. Turn to Stir Speed. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir Speed 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.

Makes 16 servings (1/2 cup per serving)

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