Triple Chocolate Ice Cream



As I think I mentioned last week, Hurricane Arthur managed to cancel all of the 4th of July events last weekend.  That meant that yesterday, the 12th of July, became the night for fireworks and festivities at the waterfront.  The condo I’m in for the summer happens to have a perfect panoramic view of the fireworks show, making it the natural location for friends to come and watch.  Which, of course, meant I needed to bake.

Full disclosure: I’m not giving you the full recipe for what I made right now.  I’m giving you part, and will give you the second half next weekend.  When I’m not going to work where I can drop off a tray of treats and be sure they’ll be gone before I return to the staff room, I have to stretch my recipes a bit.  Otherwise my family and I would be 400 pounds.  Each.

So, even though I turned this ice cream into ice cream sandwiches with Coconut Scotchies as the cookies, I’m just going to give you the ice cream for now.  Trust me, it’s delicious on its own.

I adapted the recipe from the book that came with my KitchenAid Ice Cream Attachment, and it was my first attempt at an ice cream that used eggs, so this is a big deal for me.

First, put 1/2 cup of the whipping cream, the chopped semisweet chocolate and the chopped unsweetened chocolate in a small saucepan and heat over medium-low heat, stirring frequently until the chocolate melts.  Set aside.





Now, here’s where I may have messed up a little.  I just like to remind myself baking is an adventure.  I was so focused on prepping ingredients in advance so I could just go through the recipe quick that I skipped a step.

You should heat the half-and-half in a medium saucepan over medium heat until very hot but not boiling and set aside.  You should also stir this often while you’re doing it.

I didn’t do this step at all.  I think it may have changed the consistency of the ice cream to be a little smoother if I had, but in terms of food safety (I can here you thinking but Meg, there’s raw eggs in this recipe!), it didn’t make a difference.  You’ll be returning the raw egg batter back to heat later, so don’t worry about that.

Anyways, I picked the recipe back up at combining the sugar and cocoa powder in a small bowl and setting aside.



Then, put the egg yolks in the bowl of your stand mixer and use the wire whip at speed 2, gradually adding the sugar mixture and mixing until well blended and a little thicker.




Then, add the chocolate mixture and half-and-half, a little at a time, continuing on speed 2 until well blended.





Put the entire mixture into a medium saucepan and cook over medium heat until small bubbles form around the edge and it steams.  See, I told you it would go back on the heat! No danger of food poisoning here.




Transfer the mixture into a large bowl and stir in the rest of the whipping cream and vanilla extract.  Slight digression: during this recipe, the stainless steel mixing bowls really grew on me.  I like the way pictures look with them. It’s making me mildly considering getting a set for aesthetic purposes.





Cover the bowl and chill in the refrigerator for at least 8 hours, but probably overnight.  Ice cream is a very time-consuming process, but the payoff is awesome.

When ready, put the freezer bowl (which you should have already frozen) on the mixer and set the attachment to stir.  Pour in the batter and allow to run about 15 minutes, or until desired consistency.


In the meantime, chop up 4 hershey’s milk chocolate bars.  In the last 2 minutes of mixing, add the chocolate chunks to the ice cream.  My ice cream maker started making crunching noises so I probably only let it run 1 minute, but it worked.



You can either serve the ice cream immediately as is or put it in an airtight container and stick in the freezer for later use.  I ended up freezing it to assemble the ice cream sandwiches later.

The ice cream is pretty fudgy and elicited such responses as, “This is the best ice cream I’ve ever had!” and “Where did you get the ice cream for these sandwiches? It’s so good and fudgy!”  So despite the time commitment, it really is worth it.



Triple Chocolate Ice Cream


  • 2 cups whipping cream, divided
  • 2 ounces semisweet baking chocolate, cut into chunks
  • 2 ounces unsweetened baking chocolate, cut into chunks
  • 2 cups half-and-half
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 8 egg yolks
  • 4 teaspoons vanilla extract
  • 4 bars milk chocolate, chopped


  1. In a small saucepan, heat 1/2 cup whipping cream, semisweet chocolate and unsweetened chocolate over medium-low heat until chocolate melts. Stir frequently and set aside.
  2. In a medium saucepan, heat half-and-half over medium heat until very hot but not boiling, stirring often. Set aside.
  3. In a small bowl, combine sugar and cocoa powder. Set aside.
  4. Use wire whip of stand mixer on speed 2 to mix egg yolks. Gradually add sugar and beat until well blended and slightly thicker, about 30 seconds.
  5. Continuing on speed 2, add chocolate mixture and half-and-half gradually. Mix until well blended.
  6. Return mixture to medium saucepan over medium heat and cook until small bubbles form around edge and it steams.  Stir constantly until this happens, and transfer to large bowl.
  7. Stir in remaining whipping cream and vanilla extract.  Cover and chill in the refrigerator for at least 8 hours.
  8. Assemble freezer bowl on the mixer and set to stir.  Pour in batter and stir for about 15 minutes until desired consistency.  In the last 2 minutes, add the chopped milk chocolate.
  9. Serve immediately or store in airtight container in the freezer.

Watermelon Sorbet



I find something oddly therapeutic about cutting fruit.  I think it started when I came back from college the first time and was beyond excited by the prospect of having fruit other than apples and oranges from the dining hall.  So when I went with my dad to the grocery store, we got just about every fruit you can get and I cut it all up and put it in tupperware in the fridge.

Then, later on, I was put in charge of the fruit salad for our Fourth of July party.  I got to pick all the fruit to go in, cut it up into neat little cubes (or spheres for the melon – I still want my own melon baller) and layer it by color in a big glass bowl.

So this weekend, when I decided I wanted to make watermelon sorbet (mostly to use my ice cream maker again), I may have bought a little more watermelon than I needed.  Like a full half of a watermelon.


Fortunately I love watermelon, but realistically you don’t need to buy quite this much to make the recipe.  A quarter will do just fine.  Otherwise you might end up with a little left over.


I’m actually eating the smaller bowl for lunch right now while I type this.

Anyways, let’s get started.  Squeeze about a lemon and a half to get 1/4 cup of juice.



Heat the lemon juice, water, and sugar over medium heat in a saucepan until the sugar is dissolved, stirring occasionally.  The mixture should turn from opaque to clear.


IMG_1063 IMG_1065

Pour the sugar mixture into an airtight container and chill completely.  I left mine in the fridge overnight.  While you’re chilling things, don’t forget to put the freezer bowl for your ice cream maker in the freezer!


The next morning (or however you’re timing things), cut up your watermelon and remove the seeds.  Blend 3 cups in a blender until smooth.



Pour it into a bowl with a spout and stir in the chilled sugar mixture.  You can return it to the fridge if you don’t trust it to be quite chilled enough yet.



When you’re ready to turn it into sorbet, put the freezer bowl attachment on your stand mixer and turn the setting to stir.  Pour in the mixture and allow the mixer to run for about 25 minutes, or until of desired consistency.





Forgive my action shots of the stand mixer, I still love it.  Spoon the sorbet into an airtight container and store in the freezer for 4 to 6 hours before serving.


When it’s done, it looks (and tastes!) like sorbet!  It is definitely not as sweet as the sorbet I remember getting at an ice cream shop in town, probably due to the lemon juice, but the flavor is a little more complex, which I liked.


And, of course, adding jimmies never does any harm.




Watermelon Sorbet


  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups chopped watermelon, seeds removed


  1. Cook lemon juice, sugar, and water over medium heat in a saucepan until sugar is dissolved and liquid is transparent.
  2. Chill completely overnight.
  3. Blend watermelon until smooth.
  4. Combine watermelon and sugar mixture in a bowl with a spout.  Chill again if necessary.
  5.  Set up ice cream maker according to manufacturer’s directions.  Pour mixture into bowl while set to stir and allow to run 25 minutes or until desired consistency.
  6. Freeze in an airtight container for an additional 4-6 hours before serving.

Peanut Butter Honey Ice Cream



Every once in awhile I make something that falls solidly into the category of too good.  Usually, I know it’s coming, and I plan accordingly.  For example, I know that I’m addicted to Magic Bars, so I made them while I was at my parents’ for a short period of time, knowing I could leave them behind.

Other times, when I’m trying a new recipe, I don’t see it coming, but I can quickly adjust by bringing all of the treats to work and knowing they’ll disappear quickly.

However, this time, neither of these options will work.  You see, this weekend I was all excited to try my ice cream attachment for my stand mixer.  So I looked through the recipes from KitchenAid included in the attachment, but they all had crazy steps including tempering egg yolks that I didn’t quite feel confident enough to tackle.  So I turned to my trusty Serious Eats writers, and found a no-egg recipe to try. (Serious Eats should be thanking me for all the shout-outs I give them.  Or they should hire me.)  It was easy.  Too easy.  Because the results are too good to be that easy to make.

If  you know me, you know I’m an ice cream fiend to begin with.  Literally all I need to be cheered up is some form of ice cream, preferably cookie dough ice cream with M&Ms from FarFars.  You also know that I love peanut butter.  I can actually just eat a spoonful of chunky peanut butter and be happy (don’t judge me, you know you do it too).  Put them together, and you have a dangerous combination to be readily available in my freezer.

Fortunately, Lent starts this week, and I give up sweets every year (don’t worry, I’ll still be baking, I just won’t be partaking).  At least after Tuesday I won’t be able to eat it.  Hopefully it keeps well for 40 days.

Anyways, here we go.  First thing you have to do is remember to put the freezer bowl of your ice cream maker in the freezer for 15 hours.  I just put mine in overnight.  Don’t have an ice cream maker?  Get one.  Or just read on and live vicariously through my adventure.



The next morning, or whenever you’ve decided to try this, put together the batter.  Put the half and half, peanut butter, honey, and sugar in a blender.





Blend until very smooth.  My blender is ridiculously good for only having three buttons and I was able to blend on low for 45 seconds and be fine.



Store the entire blender carafe in your refrigerator until thoroughly chilled, at least 3 hours.  I just left it in all day while I went and saw a movie (Philomena was definitely worth the trip).


Once the batter is ready, put the freezer bowl on the mixer and start the attachment on stir.  Kitchenaid was very specific about this, so I think you should listen to them.  Pour the batter into the bowl.


Allow the mixer to run for 30 minutes, until the ice cream is of a soft consistency.  Mine was still fairly liquidy, but I figured 30 minutes was enough. Look at my mixer in action!  It’s still awesome to me.


Scoop the ice cream into a shallow, airtight container and freeze for an additional 3-4 hours before serving.  I actually froze mine all night and the next day before trying it.


When it’s done, you’ll know.  It will be ice cream texture.  Pretty easy.



And this is my attempt at an artsy picture scooping the ice cream:



A serving suggestion: ice cream tastes better out of a mug.  I discovered that in college.  Especially when the mug has a brownie in the bottom of it.  And if that brownie is a Trader Joe’s Guilt-Free brownie, you can put even more ice cream in the mug.  And add jimmies.





Peanut Butter Honey Ice Cream


  • 2 cups half-and-half
  • 1 cup smooth peanut butter
  • 1/2 cup honey
  • 1/4 cup sugar

(Important side note: how could I not love a recipe where each ingredient is half of the one before it??)


  1. Freeze freezer bowl for 15 hours.
  2. Blend together all ingredients in a blender until smooth, about 45 seconds.
  3. Chill batter in refrigerator for 3 hours.
  4. Start ice cream maker and pour in batter.  Allow to stir for 30 minutes.
  5. Transfer ice cream into shallow airtight container and freeze for an additional 3-4 hours before serving.