Who loves ice cream? Definitely count me in! On "Living Today," we're preparing for summer fun and food so I decided to take the plunge into ice cream making. My inspiration? My Facebook friend Jessica mentioned she had just purchased the Ice Cream Maker Attachment for her KitchenAid Mixer.
I bought one and, following the instructions, prepared to make Martha Stewart's Homemade Chocolate Ice Cream.
Please note that you need to place the ice cream making attachment in your freezer for at least 15 hours before starting the process.
I used Valrhona extra-bittersweet chocolate and Ghirardelli milk chocolate. It realiy helps to follow every chef's rule of "mise en place"; getting all your ingredients ready beforehand and have them ready to go.
Valrhona Chocolate which I melted in the microwave.
Ghirardelli Milk Chocolate.
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In addition, the recipe calls for an ice-bath; a large bowl filled with ice and cold water. This is used to cool the finished mixture. I recommend getting the ice bath ready in advance; keeping it in the fridge until the recipe calls for it.
Overall, it was a fun process that took about 45 minutes for cooking and about thirty minutes for cooling off time; then about 20-30 minutes to churn the ice cream.
The ice cream will double in size in the container and I suggest churning it about ten minutes longer to make certain it's thick.
Doubling in size; almost ready.
The final result, while very delicious, is more of the soft-serve consistency.
However, placing the ice cream in freezer containers and freezing overnight results in this creamy, chocolatey, delightful summer treat!
Which is your favorite ice cream flavor?