Milk chocolate ice cream – Frederikke Wærens
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Milk chocolate ice cream

Milk chocolate ice cream – the best soft and creamy homemade ice cream with milk chocolate. The most delicious milk chocolate ice cream made with an ice cream machine. I love ice cream and especially the homemade kind. It’s so easy to make ice cream yourself, and even though I use an ice cream machine for this recipe, you can easily make it without one. Just put the ice cream in a container, put the container in the freezer and stir in the ice cream every half hour until the ice cream is frozen. I’ve served the ice cream with cookie pieces (from this recipe) and fresh raspberries. Absolutely irresistible! Try adding brownie pieces too, like I did here. Enjoy!

Mælkechokoladeis

Is for 4-6 persons
Preperation 30 min. / Cooking + 6 t. / Total + 6 t.
Ingredients

Milk chocolate ice cream

6 egg yolks

75 g sugar

400 ml milk (I use whole milk)

400 ml cream

65 g glucose syrup

250 g chopped milk chocolate

Approach

Milk chocolate ice cream

Beat the eggs and sugar together until light and fluffy. Boil the milk, cream and glucose syrup in a saucepan. Once it’s boiling, take it off the heat and pour it into the egg mixture in a thin stream while whisking. Pour the entire mixture back into the pan and boil it until the consistency thickens and is about 83 C hot. Take the pan off the heat and stir in the chopped chocolate. Then place the ice cream mixture in the fridge. Once the ice cream mixture has cooled, run it through an ice cream machine (or into a container for non-machine version). Transfer the ice cream to a container and freeze for at least 6 hours. Enjoy!

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