Yield: Yields about 1 quart.
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!!!!!!
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
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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