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Easy Homemade Chocolate Milk Ice Cream Recipe

Updated on August 24, 2012
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Normally, when I make a new flavor of ice cream, I have a tried and true formual. I never deviate from it very much because it works ("If it’s not broke, don’t fix it"). However; I do enjoy a challenge. So, after making one batch of ice cream I had a little left over heavy cream (1 cup) and some whole milk I needed to use up. (Also, I had only 5 eggs instead of the 6 I normally use.) So, I thought that a “chocolate milk” ice cream would be interesting. So, I thought I’d give it a try and it really turned out well. So this is a good recipe for ice cream if you don’t have a lot of, or any, heavy whipping cream (you can use whole milk as a substitute).

NOTE: If you DO have enough ingredients, use ¾ cup of whole milk for the chocolate syrup mixture, 6 egg yolks, 3/4 cup sugar, 1 cup heavy cream for the custard, and use 2 cups for the churning (3 cups of heavy cream all together).

Ingredients:

¼ cup chocolate syrup (milk chocolate is good, dark chocolate is great)

¾ cup whole or D milk

1 tablespoon cold coffee

½ cup heavy cream (for custard)

½ cup whole or D milk (for custard)

5 egg yolks (for custard)

½ cup sugar (for custard)

1/8 salt (for custard)

½ cup heavy cream (for churning)

1 ½ cups whole or D milk (for churning)

Directions:

1. In a (1 cup) glass measuring cup, measure out ¼ cup of chocolate syrup.

2. Fill to 1 cup level with ¾ cup milk.

3. Add 1 tablespoon of cold coffee.

4. Mix the three ingredients together, with a spoon, until well blended.

5. Cover and refrigerate, while you make the custard.

6. Place the 5 egg yolks in a small mixing bowl.

7. In a medium sauce pot combine the ½ cup sugar, salt, ½ cup milk and ½ cup heavy cream.

8. Heat on medium until hot but not boiling.

9. Add half of a mixture to the 5 yolks and whisk together.

10. Add yolk mixture back into the sauce pot and cook until tempered. (For a more detailed example of egg yolk tempering, see my other ice cream recipes; I’ve adding the links below.)

11. Strain custard through a wire mesh strainer into a bowl.

12. Press plastic wrap down on custard (completely covering it), and refrigerate for 2 hours.

13. After the allotted time has passed, mix together the chocolate milk mixture, custard, 1 ½ cups milk and ½ cup heavy cream.

14. Churn in an ice cream maker according to the manufacturer’s instructions.

15. After completely churned to the desired level, scoop ice cream into a freezer safe, sealable container and freeze for 24 hours before serving.

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