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–+ servings
Scoops of homemade chocolate ice cream in a bowl

How to Make Chocolate Ice Cream with the KitchenAid Ice Cream Attachment

5 | 2 reviews
This chocolate ice cream recipe is the perfect base recipe for a KitchenAid Ice Cream Stand Mixer Attachment. It is classic, creamy, rich and smooth, and perfectly fits in a KitchenAid stand mixer, and freezers in a 9x5 inch loaf pan. If you are looking to up your at-home ice cream making, this chocolate ice cream is the perfect place to start!
Prep Time 20 minutes
Cook Time 10 minutes
Chilling & Churning Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8

Equipment

Ingredients

  • 4 large egg yolks
  • 1/2 cup (110g) granulated sugar, divided
  • 1 1/2 cups (360g) whole milk
  • 1 1/2 cups (360g) heavy cream
  • 1/4 cup (28g) Dutch-processed cocoa powder
  • 16 ounces mix-ins of your choice, optional

Instructions 

  1. Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note)
  2. In a medium bowl, whisk together 4 egg yolks and 55 grams of granulated sugar until the egg yolks are lightened to a pale yellow color. You should be able to pull up your whisk and see the yolk mixture fall down into the bowl in a "ribbon," and that's when the mixture is ready.
  3. In a small pot, add 360 grams of whole milk, 360 grams of heavy cream, and the remaining 55 grams of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
  4. Reduce the heat to low and scoop a 1/4 cup of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this two more times to heat up the yolks without cooking them. Then pour the egg yolk mixture directly into the pot.
  5. Increase the heat to medium-low and whisk the custard constantly until it can coat the back of a spoon and reads 170°F on an instant-read thermometer.
  6. Remove the mixture from the heat and whisk in 28 grams of cocoa powder until it is fully combined.
  7. Strain the custard through a mesh sieve into a bowl. To prevent a film from forming, directly place cling wrap on the surface to seal it. Cover the bowl and store in the freezer for 2 hours or the fridge for 12-16 hours to chill. If you're storing it in the freezer, check halfway through to ensure it didn't solidify.
  8. When you are ready to churn, take the frozen KitchenAid attachment out of the freezer and pour in the custard. Churn on the stir setting for 20-30 minutes, or until the ice cream is thick and the texture of soft serve.
  9. If you'd like, gently fold in up to 16 ounces of desired mix-ins.
  10. Pour the ice cream into a 9 by 5-inch loaf pan. Cover and freeze another 2-3 hours for a firm scoop, and serve!

Notes

This recipe can also be done with a proper ice cream machine. I just reference the KitchenAid attachment because it requires some pre-planning. 
Serving: 0.5 cupCalories: 348kcalCarbohydrates: 22gProtein: 4gFat: 29g