Kit Kat Ice Cream
The addition of chunky Kit Kat pieces to ice cream just before storing in the freezer adds a nice crispy crunch that few people can resist. For a nice display, serve with two whole pieces of Kit Kat candy bar (one half of a standard candy bar).
INGREDIENTS | YIELD: 1 QUART
- 1 cup whole milk
- ¾ cup sugar
- 2 tablespoons Dutch-processed cocoa powder
- ¼ cup malted milk powder
- Pinch salt
- 3 egg yolks
- 3 ounces milk- or semisweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 3 full-size Kit Kat bars, chopped
Combine the milk, sugar, cocoa powder, malted milk powder, and salt in a saucepan over medium heat. Stir to combine. Do not bring to a boil, only simmer until sugars and cocoa are dissolved.
Beat the egg yolks in a medium mixing bowl.
Drizzle half of the cocoa mixture into the eggs to temper, whisking constantly. Add egg mixture to saucepan, and heat until thickened.
Remove from heat. Add in chopped chocolate, heavy cream, and vanilla, and stir until chocolate is melted. Chill in refrigerator, stirring occasionally, until completely cooled.
Add to ice cream maker and follow manufacturer's instructions for freezing. Once the cycle is complete, stir in the chopped Kit Kat bars. Freeze as directed.
Malted Milk Powder
Malted milk powder can be found in most grocery stores, typically in the cocoa aisle. Do not confuse Ovaltine for malt powder, as the two are not interchangeable.