"Award-winning" Double Chocolate Hazelnut Ice Cream

Prep time
30 minutes
Total Time
12.5 hrs (includes freeze time)
Rating
Not rated
0 ratings
Servings
8

On my birthday, my wife and son gave me an ice cream maker attachment for our stand mixer. Naturally, I set out in search of the perfect recipe for the first batch. I wanted something that played to my home field advantage, using eggs laid by our backyard hens (aka The Girls) and Organic Valley Heavy Whipping Cream and Organic Valley Half & Half.

The result? Both my wife and son said it was THE BEST ICE CREAM THEY’VE EVER HAD! In a taste-off at work, a pretty discerning group of ice cream fanatics awarded it People’s Choice.

Ingredients

Directions

1. Place 1/2 cup heavy whipping cream, semisweet chocolate and unsweetened chocolate in a small sauce pan. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat and set aside until it cools to room temperature.

2. In medium saucepan over medium heat, heat Half & Half, stirring often, until it steams  or reaches a temperature of 175 degrees on an instant read thermometer. DO NOT BOIL! Set aside.

3. In small bowl, combine sugar and cocoa powder. Set aside.

4. Place egg yolks in stand-mixer bowl and attach the wire whip (hand mixers are fine to use, as well). Whip ingredients on #2 power setting (or half-speed setting on a hand mixer). Once thoroughly combined, gradually add sugar mixture while continuing to beat until the liquid is pale yellow and slightly thickened, about 30 seconds.

5. While continuing to mix on #2 power setting, gradually add cooled chocolate mixture and Half & Half; mix until well blended.

6. Return chocolate Half & Half mixture to medium saucepan and cook over medium heat, stirring constantly, until small bubbles form around edge and custard thickens enough to coat the back of a wooden spoon. If using an instant read thermometer, temperature should go no higher than 180. DO NOT BOIL!

7. Transfer chocolate Half & Half mixture into large, clean bowl and stir in remaining 1 1/2 cups of heavy whipping cream, vanilla and salt.

8. Cover and chill thoroughly, at least 8 hours.

9. Attach pre-frozen ice cream bowl to stand mixer, or set up a regular electric ice cream maker. Turn stand mixer speed setting to 1, or simply turn on electric ice cream maker. Make sure you turn on the machines and get the paddle turning BEFORE you add the chilled custard.

10. Mix for 10-15 minutes using the stand mixer (15 -20 minutes with ice cream maker). The consistency will be that of a soft serve ice cream and can be served immediately if you like it that way. To set up more firmly, transfer ice cream to an airtight container and freeze for at least 4 hours.

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