milk chocolate custard ice cream

Makes 10
Prep 10 - 30 m
Chill 240 m
Cook 15 - 20 m
Freeze per manufacturers directions



  1. 1 of 6 If using gel-canister ice-cream maker, freeze canister overnight.
  2. 2 of 6 Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in sugar and cocoa. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190 degree F, about 15 to 20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.
  3. 3 of 6 Whisk in chocolate until incorporated. Stir in vanilla. Place wax paper onto custard; refrigerate until chilled, about 4 hours.
  4. 4 of 6 To freeze, add cream to custard, stirring to combine. Pour in ice-cream maker; process 30 minutes as per manufacturers directions.
  5. 5 of 6 Scrape into a 1-1/2-quart container; freeze to firm completely, about 2 hours.
  6. 6 of 6 Makes 10 servings.
Nutrition Information for milk chocolate custard ice cream
Servings Per Recipe: 10
Per Serving: 4 g pro., 325 kcal cal., 143 mg chol., 12 g sat. fat, 32 g carb., 21 g Fat, total, 1 g fiber, 49 mg sodium