Fine Cooking Magazine - November/December 2020

Yield: Yields about 1 quart.

This is an ice cream for those who luxuriate in the creaminess of milk chocolate, which is enhanced by the cream in the custard base. Dress yours up for company with roasted strawberries, chocolate sauce, and a dollop of whipped cream.

Ingredients

1-1/2 cups whole milk
1-1/2 cups heavy cream
1 Tbs. natural cocoa powder
1/3 cup granulated sugar
7 oz. good-quality milk chocolate, finely chopped
8 egg yolks

Preparation

In a heavy-based saucepan, combine the milk and cream. Sift the cocoa powder over the mixture; whisk thoroughly to combine. Sprinkle about half the sugar into the saucepan and slowly bring the mixture to a simmer; don’t let it boil.
Put the chopped chocolate in a medium bowl and fill a large bowl with ice water.
While waiting for the milk mixture to simmer, whisk the egg yolks with the remaining sugar. Whisk vigorously until the yolks thicken and become a paler shade of yellow, 3 to 4 minutes.
To combine the egg and milk mixtures, slowly pour half the simmering milk into the yolks while whisking constantly to temper it. Whisk that mixture back into the milk in the saucepan. Reduce the heat to low and stir constantly with a wooden spoon or rubber spatula in a figure-eight motion until the custard is thick enough to coat the back of a spoon (about 170°F), 10 to 15 minutes.
Pour the cooked custard over the chocolate. Whisk until all the chocolate is melted. Set the custard bowl over the bowl of ice water; stir until the custard is completely cool. Pour through a fine sieve if there are any lumps and then refrigerate for several hours or overnight.
Pour the custard into an ice cream machine with at least a 1-quart capacity and freeze following the manufacturer’s directions.

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Milk Chocolate
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Cocoa Powder
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Reviews (3 reviews)

Jubbo | 02/12/2021
My son is ADDICTED to this recipe!!! Good job I have two ice cream makers!

I added extra milk chocolate - approx 240g or closer to 8.5 oz - and an extra egg yolk.

I would be cautious about heating the custard for as long as 10-15 minutes. If you have a thermometer then you certainly have more control. However, if you don't use a thermometer it really only takes a few minutes because the mixture is probably too hot... You can feel it thicken whilst stirring. A minute or so later it's probably ready...

If you have it too hot and go for 10-15 minutes there's a very strong chance you will end up with a lot of scrambled egg in the custard that you won't really see until you pour it through a sieve!

So just be cautious with that step....

Other than that.... YUM!!!!!!
chainbreaker | 10/14/2010
Absolutely the BEST ice cream I have ever had. I added malt while it was mixing but would be just as great without it. Since I bought my machine I have been looking for a good milk chocolate recipe...I've finally found it!! Thanks
ismith3636 | 05/09/2009
I was just wondering if it is possible to use fat free yogurt in the ice cream instead of the heavy cream. If anyone has tried this, please let me know.

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What We're Cooking Now

Name: Milk Chocolate Ice Cream
Yield: Yields about 1 quart.
Cuisine: American
Ingredients: 1-1/2 cups whole milk; 1-1/2 cups heavy cream; 1 Tbs. natural cocoa powder; 1/3 cup granulated sugar; 7 oz. good-quality milk chocolate, finely chopped; 8 egg yolks