Milk Chocolate Ice Cream
Most gourmet chefs snub their nose at milk chocolate, but it is the taste from our childhood. There are few people who can't recall with glee their first taste of a milk chocolate candy bar, and this ice cream serves up a frozen version of that memorable bite.
INGREDIENTS | YIELD: 1 QUART
- 2 cups heavy cream
- 1 cup milk chocolate, chopped
- 1 cup whole milk
- ¾ cup sugar
- ¼ teaspoon sea salt
- 3 large egg yolks
- 1 tablespoon vanilla extract
Heat the cream over medium-low heat. Once simmering, remove from heat and add in chocolate. Allow to rest for 1 minute, then stir to combine until smooth. Set aside.
Combine milk, sugar, and sea salt in a medium saucepan and heat over medium-low heat until sugar and salt are dissolved.
In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
Strain custard into the chocolate over an ice bath, stirring until cooled. Add vanilla extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
Once chilled, add to ice cream maker and follow manufacturer's instructions for freezing.
Many brands of milk chocolate are available, with Hershey's, Nestlé Toll House, and Ghirardelli being staples in most supermarkets. Any of these will work, but for best results, try to find chocolate containing at least 30% cocoa solids. The cocoa content will be labeled on the packaging.