Hey guys, are you sick of all my ice cream recipes yet? I hope not because I still have a million years of CSA fresh cream-line milk coming my way and I haven’t figured out any other way to use up as much milk as a fresh batch of ice cream. Sorry (I’mnotsorry).
So I first made this ice cream (which is technically called milk chocolate ice cream) a year ago when I was experimenting with different methods of ice cream making for my ice cream social birthday party. The BF tried it, ate about half of it, declared it tasted exactly like a frostie and proceeded to push it on every single one of my guests at the party. Not that that’s a bad thing mind you.
I have to agree, this does taste exactly like a frostie. However it is super, ultra dependent on how good your chocolate bar is because basically you’re melting it down adding cream and then churning it. I mean, it’s a little more involved than that, but if you don’t think you’ll like a melted Hershey bar with cream I highly suggest you go hunt down a better chocolate bar (I did, and I don’t regret it for a second).
This recipe also calls for Cognac which more than anything really just keeps the ice cream from freezing into a brick so you can shovel it into your maw faster and with less fight. I’m always a fan of that. When I don’t have ‘gnac on hand (cuz I’m not Dr. Dre, name that song!) I’ve used brandy, whiskey, and even vanilla vodka. I don’t have a preference for which booze to use, but if you pump up the recommended about (which is about 2 tsp or a nice healthy glug) you will taste it so make sure it’s a ‘gnac (or whatever) that you enjoy sippin’ on.
*Just a Note: David mentions in his recipe that you should pick a milk chocolate that has at least 33% cocoa solids. This actually isn’t as hard to do as it sounds. My favorite is actually the regular ol’ Trader Joe’s milk chocolate. It’s cheap and tasty and it’s easy to portion out, as you’ll need more than one bar. I’ve also made this both by weight and volume measurements and find there isn’t much difference, the volume measurement yields a slightly sweeter finished product.
- 4 oz milk chocolate, chopped
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup (75g) sugar
- 5 egg yolks
- pinch of salt
- 1 tsp vanilla
- 2 tsp (or a healthy glug) of cognac, brandy, or whiskey
- Prepare an ice bath and fit a smaller bowl in it, make sure it doesn't tip over.
- In a double boiler combine the chocolate and 1 cup cream. Heat over simmering water until melted and smooth, it will look like the most heavenly hot chocolate you've ever seen.
- Strain mixture into the bowl waiting in the ice bath.
- Alternatively you can add the chopped chocolate to a small microwave safe bowl, heat the cream until steaming and pour over. Let sit for a minute then stir until smooth. If it doesn't all melt right away heat in 20 second increments, stirring in between each set until smooth. Strain into the bowl in the ice bath.
- In a medium sauce pan heat the milk and sugar until steaming, stirring to dissolve all the sugar.
- Meanwhile in a small bowl whisk the yolks with the salt until pale yellow.
- When the milk is warmed through and steaming slowly drizzle into the eggs whisking constantly. It helps if you have a rubber bottomed bowl or a slightly dampened cloth under your bowl to keep it from flinging around the counter. Add about half the milk to the eggs to temper.
- Scrape the tempered eggs back into the sauce pan with the remaining milk and heat over medium heat stirring constantly with a heat proof spatula until thickened - about 4-8 minutes. You'll know it's ready when your finger leaves a trail on the back of the spatula.
- Strain the thickened mixture into the chilling chocolate cream mixture and stir to combine.
- Add the vanilla and booze and stir until cool or room temperature.
- Chill the mixture over night (or at least 3 hours) before churning in your ice cream maker according to instructions. Freeze until set.
David mentions in his recipe that you should pick a milk chocolate that has at least 33% cocoa solids. This actually isn't as hard to do as it sounds. My favorite is actually the regular ol' Trader Joe's milk chocolate. It's cheap and tasty and it's easy to portion out, as you'll need more than one bar. I've also made this both by weight and volume measurements and find there isn't much difference, the volume measurement yields a slightly sweeter finished product.