Milk Chocolate Ice Cream

Recipe by Cook's Hideout

Blogging Marathon# 30: Week 3/ Day 3 Theme: Kid's Delight - Summer Special Dish: Milk Chocolate Ice Cream Day 3 of Blogging Marathon# 30 and today's kid approved Summer treat for Chef Mireille's Kid's Delight: Summer Special event is this cool and creamy Milk Chocolate Ice cream. This is a very decadent dessert, perfect on a sunny day (or any day for that matter). I've been making eggless ice creams for quite sometime now and I've had good success with it. But this recipe uses 4 egg yolks. I had frozen some egg yolks after using the whites in making...

Ingredients

• 1 cups milk (Whole)
• 1 cups heavy cream
• 8 oz Milk Chocolate
• ⅔ cup sugar
• 4 egg yolks
• a pinch Salt

Method

1. Melt chopped chocolate along with heavy cream in a microwave safe bowl in 30 second increments until the chocolate is completely melted. Alternately use a double boiler to melt the chocolate. Set aside and place a fine mesh sieve on the bowl.
2. In a small saucepan, heat milk, sugar and salt until bubbles start to form around the edges. Turn off the heat and let the mixture cool for 5 minutes.
3. In the meantime, whisk yolks until creamy. Slowly add the warm milk mixture to the egg yolks, whisking continuously. Add this mixture back into the saucepan, cook on medium flame whisking constantly until the mixture starts to thicken and coats the back of the spoon, about 4-6 minutes.
4. Remove from heat and pour on to the sieve placed on the chocolate-cream mixture. Mix well and let it chill completely, at least 4-6 hrs, preferably overnight.
5. Make sure to freeze the ice cream canister and follow manufacturers instructions to churn the ice cream. Serve frozen with the toppings of choice.

View the recipe instructions at Cook's Hideout