Milk Chocolate Ice Cream

Name: Milk Chocolate Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 8 ounces (230 g) milk chocolate with at least 30 percent cocoa solids, finely chopped; 1 1/2 cups (375 ml) heavy cream; 1 1/2 cups (375 ml) whole milk; 3/4 cup (150 g) sugar; Big pinch of salt; 4 large egg yolks; 2 teaspoons Cognac; 3/4 cup (120 g) cocoa nibs or semisweet or bittersweet chocolate chips (optional)

December 9, 2011

I finally understand the allure of milk chocolate. While writing a book exploring the world of chocolate, I became determined to get over my skepticism, and I taste-tested as many milk chocolates as I could. Yes, it was tough work, but I felt compelled to do it. I became a convert after sampling premium milk chocolates made with a high percentage of cocoa solids, and a whole new world opened up to me. Mixing in cocoa nibs adds a crunchy counterpoint to this milky-smooth ice cream. I like biting into the little bits of pure, unadulterated chocolate, but I’ve made them optional, since you may not have them readily available (you can substitute chocolate chips). But once you taste a few, you’ll find yourself adding them to chocolate desserts all the time, like I do. (See Resources, page 237, for online sources.)

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