Milk Chocolate Ice Cream

img

By Darren Purchese

Wonderfully smooth and creamy, this a milder milkier chocolate ice cream, made with dark chocolate but with a higher ratio of milk and cream to give us that delicious milk chocolate taste. There is nothing more sensational than a homemade ice cream and we love to serve this one with our warm Banana, Chocolate and Mango Bread (pictured)

Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
400 ml milk, whole
70 ml cream, thickened
80g caster sugar
60g egg yolks (3 large eggs)
70g dark chocolate, melted
1

Place the milk and the cream into a saucepan over medium-low heat and bring to a simmer, remove from the heat and set aside.

 

2

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale

 

3

Pour one third of the hot milk mixture onto the yolk and sugar mixture and whisk well to combine.

 

4

Pour this mixture back into the saucepan with the remaining milk mixture and stir well with a spatula or wooden spoon to combine.

 

5

Place the pan back over medium heat and stir constantly while cooking the ice cream base to 82℃ (180℉). Use a digital or sugar thermometer for accuracy.

 

6

Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly.

 

7

Once cool churn in an ice cream machine according to the manufacturer’s instructions Store the ice cream in the freezer until needed.

 

1
0 hours 0 minutes

Place the milk and the cream into a saucepan over medium-low heat and bring to a simmer, remove from the heat and set aside.

2
0 hours 0 minutes

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale

3
0 hours 0 minutes

Pour one third of the hot milk mixture onto the yolk and sugar mixture and whisk well to combine.

4
0 hours 0 minutes

Pour this mixture back into the saucepan with the remaining milk mixture and stir well with a spatula or wooden spoon to combine.

5
0 hours 0 minutes

Place the pan back over medium heat and stir constantly while cooking the ice cream base to 82℃ (180℉). Use a digital or sugar thermometer for accuracy.

6
0 hours 0 minutes

Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly.

7
0 hours 0 minutes

Once cool churn in an ice cream machine according to the manufacturer’s instructions Store the ice cream in the freezer until needed.

Recipe Tags chocolate, frozen