This Milk Chocolate Ice Cream is dense and has a super chocolate flavor that is both intense but still captures the essence of milk chocolate. I think that the intenseness comes from the texture.. in that the ice cream texture is like a cold creamy candy bar. It’s so good.
The base is a combination of whole milk, heavy cream, and evaporated milk. The evaporated milk increases the protein… which brings me to a confession.
I usually have about 5 to 10 minutes to take photos for these posts, typically in the morning before running to work, or in the early evening, before the sun goes down. Summers are easier than winters, because the light lasts longer. However, summer evenings are warmer. This gives me about 5 minutes to snap a few photos of ice cream before it melts. So what do you do with a melting bowl of creamy ice cream right before dinner? Have dessert first of course. It does have extra protein, right?
The last time I posted about ice cream I may have encouraged having it for breakfast. I’m pretty sure I could justify having ice cream for lunch too.
Milk Chocolate Ice Cream Recipe
1 C whole milk
1 T plus 1 tsp cornstarch
2 ounces bittersweet chocolate (mine was 60 percent), finely chopped
1/4 C heavy cream
1 C evaporated milk
2/3 C sugar
2 T light corn syrup
1/3 C cocoa powder, sifted to remove any clumps
1/4 tsp salt
- Mix the cornstarch into 2 T of the milk to dissolve and set aside.
- Place the chopped chocolate into a medium bowl.
- Fill a large bowl with water and ice.
- Bring the rest of the milk, cream, and evaporated milk, sugar, and corn starch to a boil in a 4 quart sauce pan. Add the cocoa and whisk it in. Continue to boil for about four minutes, adjusting the temperature so that it doesn’t boil over.
- Remove the pan from the heat and whisk in the cornstarch/milk mixture.
- Place the pan back on the heat and boil, stirring, for about a minute, until slightly thickened.
- Remove from the heat and slowly whisk the mixture into the bowl with the chopped chocolate until the chocolate is melted and fully incorporated. Stir in the salt.
- Pour the mixture into a one gallon zipper bag, seal, and immerse it into the large bowl of ice water. Allow to chill for about 30 minutes, until cold. Add more ice cubes to the bowl if necessary.
- When the mixture is chilled, set up your ice cream freezer, and turn it on. Clip a corner of the bag with scissors and squeeze the mixture into the ice cream freezer.
- Process for about 25 to 30 minutes, according to your freezer’s directions. I use this one and it took 25 minutes.
- Scoop the ice cream into a small container, cover with parchment, seal, and freeze in the coldest part of your freezer for at least 4 hours.
Just in time for dinner.