Milk Chocolate Ice Cream Recipes

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.