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Milk Chocolate & Malt Ice Cream<

Milk Chocolate & Malt Ice Cream

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No. of Servings:
Makes about 1.6 litres
Preparation time:
Cooking time:
Cooking Instructions:
Note: Prep/cooking time does not include churning ice cream.

In a large bowl, lightly whisk the sugar and egg yolks. In a thick-bottomed medium saucepan, heat up the milk to simmering point, but do not boil.

Remove from the heat and gently whisk the chocolate and Ovaltine into the hot milk. Add the cream as soon as the chocolate has melted.

Gently whisk the hot milk into the egg mixture, then pour the mixture into a clean saucepan and place back over a low heat.

Stir constantly with a wooden spoon until the custard starts to thicken enough to coat the back of the spoon. Do not boil as this will curdle the custard.

Strain the custard through a fine sieve and then place in a fridge to cool.

Churn in an ice cream maker according to the manufacture?s instructions. When nearly fully churned, add the grated milk chocolate, then store in the freezer.

Great served on its own or with a dark chocolate sauce.

8 egg yolks
600ml double cream
400ml full fat milk
235g Menier milk chocolate, finely grated
50g caster sugar
70g Ovaltine
Ice cream maker

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