Creamy, sweet and very chocolatey, this milk chocolate ice cream offers a perfect balance between indulgence and sweetness. Less intense than dark chocolate, but richer than white chocolate, it appeals to everyone and gives a velvety texture thanks to its custard-like base.
Milk chocolate ice cream recipe
Course: IceDifficulty: EasyPortions
4
portionsPreparation time
30
minutesIngredients
4 egg yolks
3 tsp. powdered sugar
200 ml full-fat cream
150 ml whole milk
120 g good quality milk chocolate
Directions
- Working the yolks
In a bowl, mix the egg yolks with the powdered sugar until smooth and slightly thickened. The mixture should become smooth and supple. - Heating dairy products
In a saucepan, gently heat the liquid cream and whole milk. The mixture should become very hot, but must not boil. - Stir in chocolate
Add the chopped milk chocolate to the hot mixture. Mix gently until the chocolate has completely melted and the texture is shiny and smooth. - Cooking the ice cream base
Gradually pour the hot chocolate mixture over the yolks, whisking constantly. Return the mixture to the pan and heat over a low heat, stirring constantly, until the cream thickens slightly and coats the spatula. - Cool then freeze
Transfer the mixture into the jar of the Ninja Creami. Allow to cool completely, then place in the freezer for 24 heures, flat. - Machine wash
Once the base is well frozen, place the jar in the Ninja Creami and start the program. Ice Cream or Gelato according to the desired texture.
If necessary, make a Re-Spin for even smoother ice cream.
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