Silky smooth, rich yet fluffy and light milk chocolate ice cream of your childhood dreams, but better!
A few weeks ago, my boyfriend asked me, with proper puppy eyes, if I could try to recreate his childhood favourite ice cream, store bought but really fluffy chocolate ice cream. I said yes, but I’d make it better! So, here we are and just look at it! The texture is spot on and the flavour is perfectly balanced and really brings out the milky goodness of the milk chocolate. The past weeks, whenever I ask my boyfriend if he’d like some ice cream, he has gotten this extra shine to his eyes and said “Yes please” followed by an affectionate “I love you”. He even had a bowl of it for breakfast along side with his protein shake and coffee the other day, haha. Bless him!
Enough said, enjoy!!
Just look at that texture!!
Silky Smooth Milk Chocolate Ice Cream
Silky smooth chocolatey goodness! This is truly something for all the milk chocolate lovers out there. It doesn’t have an overpowering and bitter chocolate flavor, but instead brings out an highlights the milky goodness of milk chocolate while being light and fluffy. Yum!
- Yield: About 1 liter 1x
- 90g / 3,2 oz sugar
- 30g / 1,1 oz glucose syrup
- 350g / 12,3 oz cream, 40% fat
- 350g / 12,3 oz milk, full fat
- 120g / 4,2 oz egg yolk
- 150g / 5,3 oz milk chocolate, roughly chopped
- A hearty pinch of salt
- Bring the sugar syrup, cream, and milk to a boil in a medium sauce pan. Take off the heat.
- In a large bowl, place your egg yolks. While continuously stirring and whisking, gradually add the milk mixture to the yolks. Once fully incorporated transfer back to the pan along with the chocolate.
- While whisking continuously, heat the mixture up to 84C/163F over medium heat.
- Add the salt, and take off the heat and let cool in the fridge to fridge temperature, preferably over night.
- Run in the ice cream machine according to instructions. Enjoy!
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