Le Food Snob


This recipe is meant to be used with a Kitchen Aid ice cream maker attachment. It comes out a bit like soft serve immediately but freezes into actual ice-cream overnight.


  • 2 c. whipping cream, divided
  • 2 squares (1 oz each), semi sweet baking chocolate, cut into chunks
  • 2 squares (1 oz each), unsweetened baking chocolate, cut into chunks
  • 2 c. half and half
  • 1 c. sugar
  • 1/3 c. unsweetened cocoa powder
  • 8 egg yolks
  • 4 tsp. vanilla
  • 1/8 tsp. salt
  • 4 bars (1.55 oz. each) milk chocolate, chopped (about 1 1/2 c.)


  1. In a small saucepan place 1/2 cup whipping cream, semi sweet and unsweetened chocolate over medium-low heat, stirring until chocolate melts. Remove from heat; set aside. Simultaneously place half and half in a medium saucepan over medium heat and heat until very hot but not boiling, stirring often. Remove from heat and set aside.
  2. In a small bowl combine sugar and cocoa powder; set aside.
  3. Place egg yolks in mixing bowl. Attach bowl and wire whip to mixer. Turn speed to 2 and gradually add sugar mixture; mix until well blended and slightly thickened. Very gradually add chocolate mixture and half-and-half; mix until well blended. Return the mixture to the medium saucepan. Cook over medium heat stirring constantly until small bubbles form around the edge and mixture is steamy. Do not boil.
  4. Transfer to a large bowl; stir in remaining whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
  5. Assemble and engage freeze bowl, dasher and drive assembly as directed. Turn to STIR (speed 1). Using a container with a pour spout, pour mixture into freeze bowl. Stir for 10 to 15 minutes or until desired consistency is reached, adding milk chocolate during the last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes or freeze in an airtight container.

Yields about 16 1/2-cup servings.

This is a good recipe (tastes just like chocolate ice-cream!) but I’m not overly impressed with the immediate product. The ice-cream closest to the bottom and sides of the ice-cream bowl attachment was hardest while the stuff in the middle was pretty soft — soft serve like. I’m guessing you could use this recipe in other ice-cream making apparatuses. I got the recipe from my instruction manual.

After tasting some of the soft serve ice-cream I packed the remaining amounts into pints and stored it in the freezer. Once completely frozen I was way more impressed. I had made actual ice-cream with actual ice-cream consistency!

Can’t wait to try out my ice-cream maker with other flavors!

Recipe rating: 



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