Milk Chocolate Ice Cream
I finally understand the allure of milk chocolate. While writing a book exploring the world of chocolate, I became determined to get over my skepticism, and I taste-tested as many milk chocolates as I could. Yes, it was tough work, but I felt compelled to do it. I became a convert after sampling premium milk chocolates made with a high percentage of cocoa solids, and a whole new world opened up to me. Mixing in cocoa nibs adds a crunchy counterpoint to this milky-smooth ice cream. I like biting into the little bits of pure, unadulterated chocolate, but I’ve made them optional, since you may not have them readily available (you can substitute chocolate chips). But once you taste a few, you’ll find yourself adding them to chocolate desserts all the time, like I do. (See Resources, page 237, for online sources.)
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
Step 2
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 3
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together. Stir until cool over an ice bath.
Step 4
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using.
Perfect Pairings
Step 5
Make Milk Chocolate and Brownie Ice Cream by folding 2 cups of crumbled Chewy-Dense Brownies (page 221) into the just-churned ice cream.
Step 6
For Milk Chocolate and Chocolate-Covered Peanut Ice Cream, fold in one recipe of Chocolate-Covered Peanuts (page 199).
