Home made Triple Chocolate Ice Cream with chocolate chards as a garnish.
1 cup heavy whipping cream, divided
1–1 ounce semisweet baking chocolate- chopped-tested Baker’s
1–1 ounce unsweetened baking chocolate-chopped- tested Baker’s
1 cup half & half
1/2 cup sugar
2 tablespoons unsweetened Hershey’s Special Dark Cocoa powder
4 egg yolks
2 teaspoons pure vanilla
1/4 teaspoon salt
1/2 cup melted dark chocolate wafers or semi-sweet chocolate chips
parchment paper 5” x 8″
Make Chocolate Chards: Melt dark chocolate wafers or chocolate chips in microwave at 10-second intervals until melted and smooth. On 5” x 8” piece of parchment paper, spread melted chocolate on paper in thin layer. Roll one end of parchment with chocolate like a jellyroll. Place parchment roll in freezer to harden 15 minutes. When ready to serve ice cream, unroll chocolate log and pick up chards to position on top of ice cream in individual serving dishes.
Churning Ice Cream: Follow instructions with your respective ice cream maker. Churning the cream at least 10-15 minutes or until desired consistency, adding additional chocolate pieces or bars if desired. Immediately transfer ice cream into freezing container and freeze to solidify or spoon into serving dishes.
Double recipe to make 16- 1/2 cup servings.
The longer the freeze the more solid and developed the flavors.
See additional notes in body of post.
Recipe inspired by Kitchen Aid.com