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Homemade Milk Chocolate Ice Cream gets its delicate milk chocolate flavor from the Vanilla Natural Bliss. Fold in mini chocolate morsels or chopped toasted nuts during the last minute or so of churning for an added homemade feel. Serve this on any occasion.
WHISK yolks in medium bowl; add 1/4 cup sugar and whisk to blend. Set aside. COMBINE baking cocoa and remaining 1/4 cup sugar in medium saucepan. Whisk in about ¼ cup of milk to make a paste, adding more milk as needed to make it smooth. Whisk in the remaining milk, Coffee-mate and salt. Heat over medium-high heat. When mixture begins to bubble around the edges, reduce the heat to medium. Carefully scoop out about ½ cup of hot cream mixture and add to egg yolk mixture, whisking constantly. Whisk in another ½ cup hot cream mixture. Stir the cream in the saucepan as you pour the egg-cream mixture back into the saucepan. Cook over medium heat for 1 to 2 minutes, stirring constantly, until it has thickened (it should coat the back of a spoon). TRANSFER mixture to a clean container. Set the container into an ice-water bath. Stir occasionally as the mixture cools. Remove the container from the ice-water bath; cover. Refrigerate for 2 hours or overnight. FREEZE in your ice cream machine according to manufacturer’s directions. Enjoy right away, or transfer to a chilled covered container and freeze.
Calories from Fat:
Serving Size: 1/4 of recipe
Servings Per Recipe 0
Calories from Fat
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