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Nutrition Facts

Serving Size 1 (101g)

Recipe makes 16 servings

Calories 322
Calories from Fat 206 (64%)
Amount Per Serving %DV
Total Fat 23.0g 35%
Saturated Fat 13.1g 65%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 148mg 49%
Sodium 55mg 2%
Potassium 155mg 4%
Total Carbohydrate 26.4g 8%
Dietary Fiber 1.7g 6%
Sugars 20.4g
Protein 4.7g 9%

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Triple Chocolate Ice Cream

Recipe #281919 | 3 hours | 30 min prep | add private note
SweetsLady

By: SweetsLady
Jan 28, 2008

This is the first ice cream I made with my Kitchen Aid ice cream maker attachment for my mixer. The recipe came with the attachment. It is absolutely delicious!

SERVES 16 (change servings and units)

Ingredients

Directions

  1. 1
    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.).
  2. 2
    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.).
  3. 3
    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.
  4. 4
    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.).
  5. 5
    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!

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Featured Reviews for This Recipe

From: HillBillyFilly

On Jul 6, 2008

This makes a delicious, creamy and super chocolatey ice cream! I made a few adjustments to suit us but stayed true to the base recipe. Made as directed but added a hefty scoop of peanut butter, as well as some frozen chopped up peanut butter cups, and about a 1/4 cup of bourbon (in step 4 so the alcohol cooked out leaving flavor only). WONDERFUL!!!

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    From: Sydney Mike

    On Jun 9, 2008

    As with a couple of other ice cream recipes that I've made & that needed an ice cream maker, I persuaded a friend of mine with one to share in the prep & in the rewards! What a wonderful tasting CHOCOLATE treat! OUTSTANDING, & I might just have to get a machine so I can keep all those 'rewards' right here at home! Thanks for sharing! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]

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    From: Cuistot

    On Mar 17, 2008

    Oh my YUM! This is a fantastic chocolate lovers ice cream! The blend of semi-sweet and unsweet brings a depth to this chocolate that is just fantastic.

    1 person found this review helpful

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    From: Susiecat too

    On Feb 26, 2008

    Mmmmmmmm, mmmmmm, mmmmmm. I can't mmmm talk right now mmmmm mouth is too full of frozen mmmmmm chocolate heaven! I used all half-n-half instead of heavy whipping cream. I even forgot to add the chopped candy, but will sprinkle it on top when I serve this later tonight. Nonetheless, this is pure chocolate bliss. Thanks, SweetsLady! made for Please Review My Recipe Tag

    1 person found this review helpful

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  • Read all 4 reviews

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