Milk Chocolate Ice Cream

Summer is half over.  I didn't use my ice cream maker at all during July.  My boys love chocolate and I've been wanting to try a chocolate ice cream recipe for awhile.  I came across a recipe for Milk Chocolate Ice Cream with Brownie Bits over at Annie's Eats.  I had every intention of adding the brownie bits and even baked a batch of Low Fat Fudge Brownies.  But when I tasted the ice cream I thought adding brownies would have made it way too sweet.

I'm glad I left them out.  This ice cream is super creamy and I loved the milk chocolate flavour.  It was a hit with everyone and didn't last long.  I used whipping cream and when I looked at the Nutritional Information I saw that 1 tbsp had 5 grams of fat.  I used 1 1/2 cups of it.  The ice cream I usually buy has 3.5 grams of fat in 1/2 cup (and it's not the low fat version).  I'm thinking they are probably using some not so natural ingredients to get the fat content so low.

I liked this recipe better than the chocolate ice cream we buy from the store and I love that I know exactly what all the ingredients are.  It is very creamy and doesn't get super hard once frozen.

After making this ice cream, you are going to have some egg whites leftover.  I like to store the egg whites in small containers with each one containing one egg white.  Since I don't use all the egg whites at once, it gives me more flexibility on choosing a recipe.  Here are some recipes you can make to help use up those egg whites:

Crispy Oven Baked Zucchini
Low Fat Oatmeal Date Bars
Coconut Macaroons
Hash Brown Egg Nests
Strawberry Cake
Low Fat Fudge Brownies
Cookies and Cream Cupcakes

Milk Chocolate Ice Cream

Adapted from The Perfect Scoop via Annie's Eats

8 oz milk chocolate, finely chopped

1 1/2 cups whipping cream

1 1/2 cups whole milk

3/4 cup sugar

pinch of salt

4 egg yolks

In a bowl placed on top of a pot of simmering water, add the milk chocolate and cream.  Heat and stir until chocolate is melted.  Remove the bowl from heat and place a mesh sieve on top.

In a medium saucepan, add milk, sugar and salt.  Heat until sugar is dissolved and milk is warm.

Whisk the egg yolks in a medium bowl.  Whisking the egg yolks constantly, slowly add the warm milk.  Return this mixture to the saucepan.  Stirring constantly, heat until thickened and coats the back of a spoon.  Pour through the mesh strainer you had set over the chocolate/cream mixture.  Cover and chill in the refrigerator.  Process in ice cream maker according to manufacturer's directions.