Kitchenaid Chocolate Ice Cream Recipes
CHOCOLATE KITCHENAID ICE CREAM RECIPE
Making your ice cream in your kitchenaid is incredibly easy! Follow this quick and easy homemade chocolate ice cream dessert recipe.
Provided by Cathy Yoder
Categories Desserts
Time 3h20m
Number Of Ingredients 5
Steps:
- Whisk the sugar, cocoa, eggs, and half and half together until smooth
- Then transfer to a double boiler and cook over med heat for about 5-7 minutes stirring constantly
- Incorporate the heavy whipping cream
- Place your bowl in the refrigerator to chill for about 2-3 hours
- Place your chilled ice cream mixture into your ice cream freezer (or if you're like me... your KitchenAid Ice Cream Maker Attachment)
- Churn for about 20 minutes or so or until firm
- You can choose to eat your ice cream right away soft serve style or place the ice cream into reusable containers and freeze for later
Nutrition Facts : Calories 652 kcal, Carbohydrate 43 g, Protein 7 g, Fat 53 g, Sodium 70 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
TRIPLE CHOCOLATE ICE CREAM
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!
Provided by SweetsLady
Categories Frozen Desserts
Time 3h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.).
- 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.).
- 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.
- 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.).
- 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!
VERY CHOCOLATE ICE CREAM
This is a very rich, custard style ice cream with NO raw eggs!
Provided by Wendy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
- When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 26.9 g, Cholesterol 160.8 mg, Fat 26.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 16 g, Sodium 111.1 mg, Sugar 23.9 g
ICE CREAM (CHOCOLATE) RECIPE - (4.6/5)
Provided by bwetzell
Number Of Ingredients 8
Steps:
- -Freeze KitchenAid ice cream bowl for 15-24 hours before making recipe. -In double-boiler, melt unsweetened chocolate and whisk in cocoa powder. Add 1 cup heavy cream and 1/2 cup milk and whisk constantly until smooth. Remove chocolate mixture from heat and cool completely. -In KitchenAid mixer, whisk eggs on speed 10 until light and fluffy (about 1-2 mins). Turn mixer down to 8, slowly add sugar and whisk ~1 min. -Remove whisk and attach flat beater. With mixer on 'STIR', add 1 cup heavy cream and vanilla. Once blended, gradually add FULLY COOLED chocolate mixture. -Once blended, cover mixing bowl with plastic wrap and refrigerate ice cream batter for at least 2 hours. -Attach dasher adapter with short tab around pin and lock firmly into place. Place frozen ice cream bowl onto mixer and insert dasher. Lock mixer head down and engage dasher on 'STIR'. -Slowly pour ice cream batter into bowl with dasher moving. Stir for 25-30 minutes. -Once converted, transfer soft-ice cream to airtight container and freeze for 24 hours to fully ripen.
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