TRIPLE CHOCOLATE ICE CREAM RECIPES

Steps:

• In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.).
• In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.).
• In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.
• Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.).
• Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

Steps:

• Melt white baking bar; cool. In a heavy large saucepan combine the half-and-half or light cream and sugar. Cook and stir over medium heat just until sugar is dissolved.
• Gradually stir about 1 cup of the warm mixture into beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil, stirring constantly. Remove from heat.
• Stir melted white baking bar into the egg yolk mixture until combined. Stir in whipping cream and vanilla. Cool thoroughly by placing the saucepan in a sink of ice water or chill overnight in the refrigerator.
• Stir milk chocolate and semisweet chocolate into the egg yolk mixture. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Ripen 4 hours. Makes about 16 servings (about 2 quarts).