| Chocolate Chunk Ice Cream |
| Ingredients |
|
| 1 cup milk (I used 2%) |
2 oz dark chocolate, chopped* |
| 1/2 cup heavy cream |
3 egg yolks |
1/2 cup heavy cream
|
1/2 teaspoon vanilla |
| 1/3 cup rich, chocolatey Ovaltine |
sea salt |
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| Method |
| In a heavy saucepan over medium heat, whisk together half of the sugar (1/8 of a cup equals 2 tablespoons) and all of the milk and cream until the sugar dissolves and the mixture almost boils, about 2-3 minutes. Meanwhile, whisk together the remaining sugar and the egg yolks until it is yellow and creamy, about 2 minutes. Add about a 1/4 cup of the cream mixture into the eggs and whisk to combine. Pour the egg/cream mixture it into the cream mixture on the stove. Whisk in Ovaltine, vanilla and a pinch of sea salt and cook, stirring occasionally, for about 8 minutes or until the mixture coats the back of a spoon. Remove from heat and then strain the mixture into a bowl. Allow to cool on the counter then cover and place in the refrigerator to cool completely. Remove from the refrigerator and stir in the chocolate bits. Pour into a ice cream maker and churn until cold and set. Place in a freeze-safe container and freeze until solid. |
