![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJFA9zmgDvIQlyrh6aXcE-6Sl4dWhDh1rKTKaX6bvJSOoJaAQvf_aIWA7DFOm5vngUnnsNd_pR554eS-fKUiS0mycN58dN3GkftnrmZObtSZJsk6_u4tlgszOjpK4dKILXlJZ_KbE7noE/s320/Milk+Chocolate+Ice+Cream_5.jpg)
Milk chocolate ice cream with bittersweet chocolate chunks
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQG-7ki2Uk45fF9247UILaoRp3FWcDFSOmOES9GjHT_tWEmVGxnHjc81zKRexn8gsJenDUTy-z0kZJ2M-bPJtjCzh07X6Tl4svF2QtmSixB4FmeXiAUw0B51vwRPwAVgbO9gM6C8qvkVi/s320/Milk+Chocolate+Ice+Cream_6.jpg)
60 g | bittersweet chocolate, chopped |
3 | large egg yolks |
70 g | sugar |
⅛ teaspoon | kosher salt |
1 cup/250 ml | milk |
1 cup/ 250 ml | heavy (whipping) cream |
60 g | milk chocolate, finely chopped |
To serve |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiEyFiyzILJDU-m7zezRRNs4_4qcEI0-EZ2zdjqqOHVc3Ve5-8CwozFys09z-9mPSOSB4uoJc649AeJtYtu5aj3fv44bW1SzaSXlrCZau3WJbhAs8up9-qMML2CMePnefgh0jxUWYyo-t/s320/Milk+Chocolate+Ice+Cream_1.jpg)
In a bowl, whisk together the egg yolks, 20g of the sugar, and the salt. Cook the milk, cream, and remaining 50 g sugar in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnA6kcs6Mgx8TVdaQUQruIbZsMKDuP6XsA1MdveN1WAHuMke2DG8-Itl74exgP_J7A6tLQlnHLxwbURRUoavIfdf-2McPoRmqjFSprITfZNWjLjBEZ6z8c2rw25HnE_s7zeg4SWhA6QzK/s320/Milk+Chocolate+Ice+Cream_2.jpg)
Whisk in the milk chocolate until it is completely melted.
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-4y_6lGktOYb5V2LalCNQUYVEGX54IHNYtrgpR2K1yHHHcRpyluPFvvLD-SG2fxKJc5sU8-nhyyt9oPZVUqlkJv5NYzqH0KhqtYfT_C5xxnNByBEkJAK0kYyFXXXV9l4_b_1HkTrhqQU/s320/Milk+Chocolate+Ice+Cream_8.jpg)
Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. Fold the bittersweet chocolate chunks into the ice cream and freeze until scoop able.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9WbJronKf1Z72hnibhJBNzciAD9kS_aXlpOqPf8fxuECz0CUwDyI-3t6nuT9dKffbxdqbucDh-wUGFqarfUm67Gl0KquHteSQ-6t8wCl8ftvwZkBdQc54dE2V7vzqZb9EF1Ruge56OJ3/s320/Milk+Chocolate+Ice+Cream_4.jpg)
Serve with BITTERSWEET CHOCOLATE SAUCE
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