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Milk Chocolate Ice Cream Recipe
|Sugar||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||3 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Milk chocolate pieces||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
Serving size: Complete recipe
Calories 3192 Calories from Fat 1603
% Daily Value*
Total Fat 178 g274.1%
Saturated Fat 108.8 g544.2%
Trans Fat 0 g
Cholesterol 965.9 mg
Sodium 507.5 mg21.1%
Total Carbohydrates 365 g121.6%
Dietary Fiber 12.5 g49.9%
Sugars 324.8 g
Protein 38 g77%
Vitamin A 26.8% Vitamin C
Calcium 97% Iron 8.9%
*Based on a 2000 Calorie diet
Stir in milk.
Stir constantly over medium heat until slightly thickened and smooth.
Remove from heat.
Mix about 1 cup hot mixture into beaten egg yolks.
Add egg yolk mixture to remaining hot mixture in saucepan.
Cook over low heat 3 minutes longer.
Remove from heat Add vanilla and milk chocolate pieces.
Stir until chocolate melts.
In a medium bowl, beat egg whites until stiff but not dry.
Fold into cooled chocolate mixture.
Spoon into a large mixer bowl.
Freeze until almost frozen.
Beat cream until stiff.
Remove almost frozen chocolate mixture from freezer.
Working quickly so mixture will not thaw completely, beat until fluffy.
Fold in whipped cream.
Immediately place in freezer.
Freeze overnight or until firm.