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Unread 05-05-2015, 05:39 PM
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Laura Laura is offline
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Default Milk Chocolate Ice Cream Recipe

from Yahoo! Food:
Milk Chocolate Ice Cream Recipe
Bryan Petroff and Douglas Quint
May 4, 2015

Big Gay Ice Cream, a cult favorite New York City ice cream shop for both its cheeky humor and its tasty frozen treats, just launched its debut cookbook. This recipe comes from that very colorful book, called Big Gay Ice Cream, by Bryan Petroff and Douglas Quint (Clarkson Potter).

Milk Chocolate Ice Cream
Makes 1 quart

You can never have enough chocolate, so weíve also included an egg-based chocolate ice cream recipe for you. This recipe uses milk chocolate, making it a bit lighter than the eggless version. Donít get us wrong: It still tastes great on its own, but itís also flavored lightly enough to pair well with any toppings you want to throw at (or in) it.

You can eat this straight out of the ice cream machine with a fruit spread dolloped atop or as an ice cream base for any chunky, crunchy, sweet, or salty mix-in. Milk it for all itís worth!

5 large egg yolks
11⁄2 cups whole milk
11⁄2 cups heavy cream
2 tablespoons unsweetened cocoa powder
1⁄2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1⁄3 cup sugar
6 ounces milk chocolate morsels or finely chopped milk chocolate bar

Whisk the egg yolks in a large nonreactive saucepan; set aside. Warm the milk and cream in a small saucepan over medium heat, stirring often to keep the mixture from scorching, for about 5 minutes, until it has begun to steam. Whisk in the cocoa powder and salt until dissolved. Add the mixture to the yolks in a slow, steady stream, whisking continuously.
Set the saucepan over medium heat, add the vanilla and sugar, and stir for about 2 minutes, until the sugar has dissolved. Continue cooking, stirring continuously, for another 5 minutes, or until the mixture begins to thicken; do not allow to boil. Remove from the heat and whisk in the milk chocolate for no more than 45 seconds, to thoroughly incorporate. Transfer the pan to an ice bath to stop the cooking and stir until the steaming stops.

Transfer the mixture to an airtight container, cover, and refrigerate for at least 6 hours.

The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturerís instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. The ice cream can be stored in the freezer for up to 5 days.
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Unread 08-21-2017, 01:12 AM
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Natemelb Natemelb is offline
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Hi Laura,

Thanks for sharing this recipe. I was wondering have you experimented with more egg yolks for this recipe? Whats the most yolk you've used? I tried 8 which was really good but haven't used more.

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