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Milk Chocolate Ice Cream

Yield: Makes 1 quart

You can never have enough chocolate, so we’ve also included an egg-based chocolate ice cream recipe for you. This recipe uses milk chocolate, making it a bit lighter than the eggless version. Don’t get us wrong: It still tastes great on its own, but it’s also flavored lightly enough to pair well with any toppings you want to throw at (or in) it.

You can eat this straight out of the ice cream machine with a fruit spread dolloped atop or as an ice cream base for any chunky, crunchy, sweet, or salty mix-in, such as in our Rocky Road House Ice Cream. Milk it for all it’s worth!

Recipe: Awesomesauce

  • 5 large egg yolks
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sugar
  • 6 ounces milk chocolate morsels or finely chopped milk chocolate bar

Procedure
Whisk the egg yolks in a large nonreactive saucepan; set aside. Warm the milk and cream in a small saucepan over medium heat, stirring often to keep the mixture from scorching, for about 5 minutes, until it has begun to steam. Whisk in the cocoa powder and salt until dissolved. Add the mixture to the yolks in a slow, steady stream, whisking continuously.

Set the saucepan over medium heat, add the vanilla and sugar, and stir for about 2 minutes, until the sugar has dissolved. Continue cooking, stirring continuously, for another 5 minutes, or until the mixture begins to thicken; do not allow to boil. Remove from the heat and whisk in the milk chocolate for no more than 45 seconds, to thoroughly incorporate. Transfer the pan to an ice bath to stop the cooking and stir until the steaming stops.

Transfer the mixture to an airtight container, cover, and refrigerate for at least 6 hours.

The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturer’s instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. The ice cream can be stored in the freezer for up to 5 days.

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Adeniyi victor FeranmiNnamdi Patrick NzehEmejue Ikechukwu PaschalAugustina OnwuamaizuOseni Olamilekan Recent comment authors
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Queen Adiele
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Queen Adiele

Cool one

Kenneth Adiele
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Kenneth Adiele

Cool and nice

Etene Steve oghenemaro
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Etene Steve oghenemaro

This will taste good

Uthman Muhammed lawal
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Uthman Muhammed lawal

Feel in love with this already

Adewumi Francis olawale
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Adewumi Francis olawale

It’s good!!!

olawunmi adewoyin
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olawunmi adewoyin

A tasty discovery

Odekunle Nasirudeen Ayobami
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Odekunle Nasirudeen Ayobami

That’s good

Anabaraonye Nkiruka
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Anabaraonye Nkiruka

Wow!!!
Nice update

sunusi ibrahim hamisu
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sunusi ibrahim hamisu

nice iove this

Enoguese destiny oviawe
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Enoguese destiny oviawe

Very delicious

Juliet Ujunwa
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Juliet Ujunwa

I find this very interesting

Oseni Akeem Olalekan
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Oseni Akeem Olalekan

I will drink it today.

Augustina Onwuamaizu
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Augustina Onwuamaizu

I love it

Emejue Ikechukwu Paschal
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Emejue Ikechukwu Paschal

This must be so delicious

Nnamdi Patrick Nzeh
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Nnamdi Patrick Nzeh

hmmm

Adeniyi victor Feranmi
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Adeniyi victor Feranmi

Nice

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Written by Aiyegbeni Gifty

Hi, I am Gifty Aiyegbeni, a student and a writer. I have developed interesting contents for blogs and websites because writing is something I love doing. All posts of mine are geared to be informative or educative. Either ways you get to learn something new. So keep reading. Regards!!

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