Another creamy ice cream from David Lebovitz. This ice cream uses milk chocolate and I added in the chocolate chips, which is an option. Well, with kids in the house, this is not an option but a MUST! ^..^
This ice cream is really creamy and the taste of the chocolate is rather mild, as expected with milk chocolate, so if you intend to make this, do not skip the chocolate chips, they make this rather mild ice cream more chocolaty. The next time when I make this again, I'm going to try with bitter chocolate.
I'm sharing this lovely dessert with :
Full Plate Thursday over at Miz Helen's Country Cottage
Sweets For A Saturday over at Sweet As Sugar Cookies
Recipe Swap Thursday over at Prairie Story
Milk Chocolate Ice Cream
(adapted from "The Perfect Scoop" by David Lebovitz)
8 ounces (230gm) milk chocolate with at least 30 percent cocoa solids, finely chopped
1-1/2 cups (375ml) heavy cream
1-1/2 cups (375ml) whole milk
3/4 cup (150gm) sugar (I use 1/4 cup, which is actually quite sweet!)
Big pinch of salt
4 large egg yolks
2 teaspoons Cognac
3/4 cup (120gm) cocoa nibs or semisweet or bittersweet chocolate chips (optional)
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.
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.
Stir the mixture constantly over medium heat with a heatproof spatula, scrapping 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.
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.