Chocolate Mud Ice Cream

Prep: 20 Minutes, plus chilling and freezing time

Cook: 5 Minutes

Makes: 1.2 litres

Difficulty:

Cuisine:

Saved:

938

Recipe by: KitchenAid

A summer day or balmy evening treat like no other. Truly decadent, fudgy luscious and impossible to resist. This recipe uses the KitchenAid Platinum Stand Mixer KSM156 the Ice Cream Bowl Attachment.

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Chocolate Mud Ice Cream

Ingredients:

900ml thickened cream

300g good quality, dark cooking chocolate (minimum 60% cocoa), roughly chopped

2 teaspoons vanilla extract

4 egg yolks

155g caster sugar

Method:

For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Ice Cream Bowl Attachment
Place cream and chocolate into a double boiler or a heatproof bowl (place the bowl on top of a saucepan containing simmering water). Cook over a low heat, stirring occasionally until the cream and chocolate mixture is melted and smooth
Attach the wire whisk to the standmixer, pour the chocolate mixture into the mixing bowl. Turn to speed 2, add the vanilla, egg yolks and sugar and mix for 1 minute. Place the mixture into the refrigerator and chill for 30 minutes or until the mixture is just chilled but not set firm
Attach the ice cream attachment to the standmixer and turn to speed 1. With the machine running, slowly add the chocolate mixture to the freezer bowl. Churn for 25 minutes until a soft serve ice cream results. When the mixture is ready it will begin to rise up the paddle (churn)
Remove from the freezer bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze overnight for a firm consistency. Remove from the freezer and stand for 5 minutes before scooping and serving

Tips & Hints:

The chocolate mixture must be chilled to successfully churn into ice cream. Please eat the ice cream within 4 days as it contains raw egg yolk. Nestle Plaistowe Couverture Deluxe Chocolate was used in this recipe. Makes 1.2 litres.