Prep:  15 minutes + 6 hours freezing time
Cook:  4 Minutes
Average: 4.2 (5 votes)
Recipe by: KitchenAid
This recipe uses the KitchenAid® Cook Processor.

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Vanilla Ice Cream and Hot Chocolate Sauce
Vanilla Ice Cream
Chocolate Sauce
Vanilla Ice Cream
  1. For best results, use the KitchenAid® Cook Processor
  2. Insert the Egg Whip into the bowl. Add the egg yolks and sugar. Close the lid. Set timer to 3 minutes. Press Start and set the speed to 4
  3. Replace the Egg Whip with the 'StirAssist'. Add milk, cream and vanilla to the bowl. Close the lid but take out the measuring cup. Select STEW P3 and press start to confirm. Set temperature to 80°C and the timer to 4 minutes. Press Start and run the machine at Speed 2. When cooked, the mixture should be thickened
  4. Pour into a 1.5 litres metal tin lined with baking paper and freeze for 3-4 hours or until frozen
  5. Place the 'MultiBlade' into the bowl. Remove the ice-cream from the freezer and cut into medium-sized squares. In four batches, place ice-cream squares into the bowl. Slowly increase Speed to 7 and leave the machine to run for 20 seconds or until ice-cream is smooth
  6. Add the extra cream, if necessary, to enable smooth blending. Scrape down the sides with the spatula. Spoon ice-cream back into the tin and freeze for 2 hours or until frozen. Repeat with remaining batches
Chocolate Sauce
  1. Insert the 'MultiBlade' into the bowl. Close the lid. Pulse for 15 seconds and scrape down sides. Replace 'MultiBlade' with 'StirAssist' Add the chocolate and cream. Close the lid
  2. Set the temperature to 50°C, the speed to 1 and run the machine for 3 minutes or until the chocolate is melted and sauce thick. Cool slightly and serve. The sauce will thicken as it cools
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