Best 8 Milk Chocolate Ice Cream Recipes

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE

Steps:

• Make chocolate sauce:
• Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
• Make ice cream cake:
• Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
• Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
• Cut cake crosswise into slices. Serve immediately with warm sauce.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.

MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• Freeze the ice cream
• 6. Add the vanilla to the chilled base and stir until blended.
• 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

MALTED MILK CHOCOLATE ICE CREAM

Steps:

• Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
• In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
• Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
• Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.

S'MORES ICE CREAM PIE WITH WARM MILK CHOCOLATE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Spray 9-inch-diameter metal pie pan with nonstick spray. Mix graham cracker crumbs and melted butter in bowl to blend. Transfer to prepared pie pan. Press crumb mixture onto bottom and up sides of pan. Bake until crust is set and golden, about 11 minutes. Cool completely.
• For filling:
• Using offset spatula, spread half of softened ice cream evenly in crust. Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over. Spread remaining ice cream over, covering graham crackers completely. Freeze until firm, at least 4 hours.
• Drop marshmallow creme by tablespoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of pie completely. Sprinkle mini marshmallows evenly over, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.
• For sauce:
• Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
• Preheat broiler. Cover pie crust edges with foil collar. Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes. Transfer pie to platter and serve immediately with warm sauce.

MILK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

MILK CHOCOLATE DOME WITH CARAMEL CREAM, FLEUR DE SEL AND PISTACHIO CRUNCH ICE CREAM

Steps:

• Mousse:
• Whip the 16 ounces heavy cream to soft peaks. Bring the milk and remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg yolks until smooth. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon. Remove from the heat. Strain and pour over the chocolate. Mix to incorporate. Gently fold in the whipped cream.
• Caramel Cream:
• Combine the sugar and water in a saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Once mixture boils, don't stir anymore. Boil until the mixture turns a dark caramel color. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean. Be careful as the mixture may sputter a bit when you add the cream. Bring back to a boil and cook until a uniform consistency is achieved. Strain and let cool overnight. Whip the remaining half quart of cream to soft peaks. Fold in the caramel.
• Assembly:
• While the ice cream is still soft stir in 1 cup of pistachio nougatine. Place in freezer until ready to serve.
• Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell. Place in the freezer until set. Pipe in about 2 tablespoons of the caramel cream into each dome mold. Top with a chocolate disk and a round of chocolate biscuit. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
• Warm the chocolate glaze. Place a sable round on a plate. Glaze the dome and place it on top of the cookie. Top with a dot of gold leaf. Serve with the pistachio ice cream and chocolate garnishes.
• Preheat the oven to 350 degrees F.
• Place the egg whites in a mixer and whisk until frothy. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks. Meanwhile whisk together the yolks, oil and water until frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry ingredients and whisk into the yolk mixture.
• Gently fold in the meringue. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes. Let cool. Cut with a round cutter to fit directly at the base of the dome mold.
• Preheat the oven to 350 degrees F.
• Cream together the butter and sugar. Add the egg and yolk, 1 at a time, just to combine.
• Sift all dry ingredients and add a little at a time until just mixed together. Roll out very thin, about 1/8-inch. Cut out with a 1 1/2-inch round cutter. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes. Let cool.
• Bring the water, sugar, cream and corn syrup to a boil. Pour over the chocolates and mix together. Let cool.
• Preheat oven to 325 degree F.
• In a large pot, melt the butter and corn syrup. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil. Continue to cook for 2 minutes. Stir in the pistachios. Spread onto parchment lined sheet pan and bake in the oven until golden brown. Let cool. Grind in a food processor into small chunks.
• Bring the milk, cream, vanilla beans and half the sugar to a boil. Whisk together the remaining sugar and yolks. While whisking, add a ladle of the hot cream mixture to the yolks. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain. Let cool and process in an ice cream machine.
• Temper chocolate and spread a thin layer out onto parchment. Sprinkle lightly with fleur de sel before it sets. Cut out with a 3/4-inch circle cutter.

DECADENT CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Fill a large bowl with ice to create an ice bath for a small saucepan.
• Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
• Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
• Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
• Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
• Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.