With a wedding to plan I was too busy and also trying to lose weight, and I don't really like to eat ice cream unless it's hot anyway. I'd promised him that I would use the ice cream maker after the wedding so got it out as soon as I came back from honeymoon - it was probably a
good thing I hadn't used it previously or
I definitely wouldn't have lost any weight before the wedding!
The ice cream maker is easily attached onto the Kitchenaid but making the ice cream does take some forward planning. You have to put the bowl from the ice cream maker in the freezer for at least 15 hours and for the recipe I used, make something in a saucepan, make something else in a bowl, combine the two and return to the saucepan then put in the fridge for at least 8 hours. After that you put it in the ice cream maker - you don't actually put it in the freezer, as beating the mixture in the pre-frozen bowl with the Kitchenaid makes a soft scoop ice cream, and you then store it in the freezer where it will become more solid. But each stage and the chilling time in between means this is pretty much a three-day job - unless you always keep the ice cream maker bowl in the freezer in which case it's then two days.
After all that I was hoping the ice cream would be worth it, and it was - my husband, who is something of a connoisseur of chocolate ice cream, said it was absolutely amazing. It also makes a good quantity - almost 2 litres - so if you do go to all this effort it will last a while.
This is the recipe for the triple chocolate ice cream which I adapted to use an equal mixture of single cream and milk as you can't buy 'half and half' in the UK, and instead of a chopped 50g bar of milk chocolate at the end I used a handful of Hershey's mini kisses (which you can't buy in the UK either but I had bought some when I was in America). You might be able to adapt the recipe for your own ice cream maker or even to freeze the mixture and churn it by hand but this recipe is specifically written for a Kitchenaid.
You need:
450ml whipping cream
30g plain chocolate, chopped (the recipe specified 'extra dark')
30g milk chocolate, chopped (the recipe specified 'dark')
225ml single cream
225ml full fat milk (instead of the single cream and milk the recipe specified 450ml half and half)
230g sugar
40g cocoa powder
8 egg yolks
4 tsp vanilla
pinch of salt
handful of Hershey's mini kisses or 50g milk chocolate, chopped
In another pan, heat the half-and-half or equivalent over a medium heat until not quite simmering, stirring frequently. Remove from the heat and set aside.
Using the metal whisk on the Kitchenaid, whisk the egg yolks and gradually add the sugar and the cocoa powder. Gradually pour in the chocolate mixture and the half-and-half mixture, until well combined.
Return this mixture to a saucepan and heat over a medium heat, stirring frequently until the mixture is just simmering. Do not allow it to boil.
Transfer to a large mixing bowl and stir in the remaining whipping cream, vanilla and salt. Cover and chill in the fridge for at least 8 hours.
When you're ready to make the ice cream, take the bowl out of the freezer and attach to the Kitchenaid according to the instructions. Turn it on to the slowest speed and carefully pour the ice
cream mixture into the bowl.
