Milk Chocolate Ice Cream

I love ice cream.  Every summer I make at least one or two batches of ice cream at home.  This summer I decided to go with the traditional and I made Milk Chocolate Ice Cream by David Lebovitz.  David Lebovitz published this recipe in his Perfect Scoop cookbook.  I used my Big Chill by Salton Ice Cream machine that I bought for $2.00 at a church sale.  It works great.  I didn't feel the need to spend $50 plus on a machine that would only be used once or twice a year.  Besides, my Big Chill is not electric.  I simply put the insert into the freezer for a few hours and take it out to churn the ice cream.  It couldn't be easier. 

Milk Chocolate Ice Cream 
adapted by from the Perfect Scoop

8 ounces milk chocolate with at least 30% cocoa solids, finely chopped
1-1/2 cups heavy cream
1-1/2 cups whole milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons vanilla (the original calls for Cognac)
3/4 cup cocoa nibs or semisweet chocolate chips (optional)

Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.  Stir until the chocolate is melted, then remove the bowl from the saucepan.  Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the milk chocolate mixture, add the vanilla (cognac), and mix together.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the cocoa nibs or chips, if using.

Enjoy!

The Creative Cook