Milk Chocolate Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Smooth, gentle and nostalgic: a pale-brown milk chocolate ice cream with less added sugar, so the chocolate leads.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 400 kcal |
| Protein | 4.7 g |
| Carbohydrate | 31.6 g |
| of which sugars | 29.8 g |
| of which free sugars | 26.2 g |
| Fat | 29 g |
| of which saturates | 18.3 g |
| Fibre | 0.8 g |
| Salt | 0.32 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 200 g milk chocolate, finely chopped
- 300 ml whole milk
- 60 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 450 ml double cream
- 1 tsp vanilla
- 1
Warm the milk. Heat the milk, sugar, syrup and salt in the saucepan until steaming and the sugar has dissolved. The sugar is low because milk chocolate brings plenty.
- 2
Melt in. Pour the hot milk over the chopped milk chocolate in the heatproof bowl, leave for 1 min, then whisk to a smooth, pale-brown liquid.
- 3
Cool. Whisk in the cold cream and vanilla, then chill for at least 4 h.
- 4
Churn. Churn for 20-30 min, until thick and creamy like soft serve.
- 5
Freeze. Scrape into the container, cover the surface and freeze for at least 4 h before scooping.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
