No Churn Triple Chocolate Ice Cream

No-Churn Triple Chocolate Ice CreamIt should be no surprise that my ice cream maker gets the most use during the summer. With long days and warm temperatures, nothing beats a cool scoop (or two) of one of my favorite flavors. I’ve shared a lot of recipes for frozen treats on Last Ingredient, but this no-churn triple chocolate ice cream is different, and it’s not because of the ingredients. This ice cream doesn’t require an ice cream maker, and it still turns out rich and creamy.

An electric mixer is the only gadget you need for the recipe, and even that could be replaced by a strong arm to whip the heavy cream into soft peaks followed by whisking & tempering the eggs until they double in volume. To make it triple chocolate, I used melted bittersweet chocolate in the base, and once that was ready, I folded in chopped milk & white chocolate chips. With how easy this batch was to whip up, I’m not going to rely as much on my ice cream maker.

No Churn Triple Chocolate Ice Cream

Makes about 1 quart

2 cups heavy cream
8 ounces bittersweet chocolate
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
2 ounces finely chopped milk chocolate
2 ounces finely chopped white chocolate

In a large bowl, use an electric mixer to whip the heavy cream until soft peaks form. Chill in the refrigerator.

Melt 8 ounces roughly chopped chocolate in the microwave in 30-second blasts stirring to distribute the heat.

In a large saucepan, bring 1 inch of water to a low simmer. Place the eggs and sugar in a heatproof bowl on the saucepan and use an electric mixer to whisk until the mixture is pale yellow and has doubled in volume. Remove from the heat and stir in the vanilla extract and salt. Fold the melted chocolate, heavy cream milk chocolate and white chocolate into the egg mixture. Pour into a quart-sized container, cover and freeze until firm.



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