KitchenAid 5KICA0WH continued French Vanilla Ice Cream continued, Triple Chocolate Ice Cream

(continued) French Vanilla Ice Cream (continued)

VARIATIONS

Cookies ’n Cream Ice Cream

Add 100 g (1⁄2 cup) chopped, cream-filled chocolate sandwich cookies (or other cookies, nuts, or candy) during last 1 to 2 minutes of freeze time.

Yield: 19 servings (120 mL [1⁄2 cup] per serving).

Triple Chocolate Ice Cream

English

450mL (2 cups) whipping cream, divided

1square (30 g [1 oz.]) extra-dark chocolate, cut into chunks

1square (30 g [1 oz.]) dark chocolate, cut into chunks

450mL (2 cups) half-and-half

230 g (1 cup) sugar

40g unsweetened cocoa powder

8 egg yolks

4teaspoons vanilla

A pinch of salt

1bar (50 g [1.55 oz.]) milk chocolate, chopped

In small saucepan, place 120 mL whipping cream, extra-dark chocolate, and dark 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 330 mL (11⁄2 cups) whipping cream, vanilla, and salt.

Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) 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.

Yield: 16 servings (120 mL [1⁄2 cup] per serving).

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