Wednesday, August 27, 2008

Milk chocolate ice cream with bittersweet chocolate chunks

Most of us love Ice cream and most of us love chocolate too. So this is the combination of both things, which always make us happy. But this ice cream is not the bitter one so anyone who don’t like bitter taste of chocolate still enjoy it (Ok, I have the real taster in my home, my sister always hate dark chocolate but she really love this one, without the sauce). When eating with the sauce the sweetness of the ice cream is contrast to the bitterness of the sauce, it’s so good.

Milk chocolate ice cream with bittersweet chocolate chunks

60 g
bittersweet chocolate, chopped
large egg yolks
70 g
⅛ teaspoon
kosher salt
1 cup/250 ml
1 cup/ 250 ml
heavy (whipping) cream
60 g
milk chocolate, finely chopped
To serve

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.

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.

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.


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