Milk Chocolate Ice Cream
This homemade milk chocolate ice cream is a creamy and indulgent treat that combines the rich flavors of premium milk chocolate with a velvety custard base. The easy-to-follow recipe results in a decadent frozen dessert that will impress family and friends. With a smooth texture and sweet, comforting chocolate flavor, this ice cream is perfect for any occasion. Whether enjoyed on its own or with fun mix-ins, it’s sure to become a staple in your dessert repertoire.
Equipment
- Ice Cream Maker – 1 (For churning the ice cream)
- Medium Saucepan: 1 (for heating milk and cream)
- Whisk: 1 (for mixing egg yolks and sugar)
- Mixing Bowls: 2 (one for egg yolk mixture, one for cooling custard)
- Fine-Mesh Strainer: 1 (for straining custard mixture)
- Storage Container – 1 (for freezing the ice cream)
Ingredients
- 8 oz 225g Milk Chocolate (high-quality)
- 1 ½ cups 360ml Heavy Cream
- 1 cup 240ml Whole Milk
- 5 large Egg Yolks
- ¾ cup 150g Granulated Sugar
- 1 tsp 5ml Vanilla Extract
- Pinch of Salt
Instructions
Heat the Milk & Cream:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until warm but not boiling.
Melt the Chocolate:
- Chop the milk chocolate into small pieces. Add the chopped chocolate to the warm milk and cream mixture. Stir continuously until the chocolate melts completely, creating a smooth chocolate mixture.
Prepare the Egg Yolk Mixture:
- In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
Temper the Eggs:
- Gradually pour a small amount of the warm chocolate milk mixture into the egg yolks, whisking constantly to avoid curdling. Slowly pour in the rest of the milk mixture while continuing to whisk.
Cook the Custard:
- Return the egg and milk mixture to the saucepan and cook over medium-low heat, stirring constantly. Continue to cook until the custard thickens and coats the back of the spoon, about 5-7 minutes.
Strain & Cool:
- Remove the saucepan from the heat. Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
Freeze:
- Transfer the churned ice cream into an airtight container. Smooth the top, cover it, and freeze for at least 4 hours to firm up before serving.
Serve:
- Scoop and enjoy your creamy, rich homemade milk chocolate ice cream!
Notes
- Storage: Homemade ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks.
- Flavor Variations: Try adding a swirl of caramel, toasted nuts, or chocolate chips for extra texture and flavor.
- Non-Dairy Option: You can substitute the dairy ingredients with coconut milk or almond milk for a dairy-free version.
- Chilling: Make sure to chill the custard thoroughly before churning, as it helps create a smoother texture.