Milk Chocolate Ice Cream With Macadamia Nuts (Machine Req'd)

“This is a classic made from a custard base and is the BEST ice cream that you will ever eat!! Cooling time is not included.”
READY IN:
30mins
YIELD:
2-3 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup whipping cream
  • 1 cup homogenized milk
  • 5 egg yolks
  • 14 cup sugar
  • 1 pinch salt
  • 8 ounces finely chopped milk chocolate
  • 14 teaspoon vanilla
  • 12 cup toasted chopped macadamia nuts (or toasted almonds)

Directions

  1. Bring the cream& milk to a boil in a medium saucepan.
  2. Meanwhile, whisk together the egg yolks, sugar& salt.
  3. SLOWLY whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over a low heat.
  4. Cook, stirring constantly, until the mixture reaches 176F or 80°C.
  5. Strain the mixture immediately into a bowl containing the chocolate& vanilla.
  6. Stir to melt the chocolate, then set the bowl over ice& stir until cool.
  7. Refrigerate overnight.
  8. Next day, freeze in an ice cream machine according to the manufacturer's instructions.
  9. Once it has thickened, stir in the nuts.

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