Milk Chocolate Ice Milk

 

Milk Chocolate Ice Milk

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 330.

 

So simple and so delicious. The hardest part of this recipe is having to stand and stir for thirty minutes. Only two ingredients - milk chocolate and milk. Maida Heatter says in the introduction that she made the recipe up and it is as good as ones made with heavy cream and eggs. She's right. It is very creamy and so good. You will need your ice cream maker for this. For years, I've been using a 1 quart Krups ice cream maker and I love it.

1 lb. milk chocolate (I used Hershey's)

3 cups milk

Cut the chocolate into small pieces and put it in a double boiler over barely simmering water. Add 1/2 cup of the milk and reserve the remaining 2 1/2 cups. Stir until the chocolate has melted.

Gradually add the milk, whisking until it is smooth.

On medium heat, continue to cook the mixture, scraping and stirring frequently. Cook for 30 minutes. Remove from the heat and stir occasionally until the mixture has cooled.

Place in a covered container in the refrigerator several hours or overnight.

After bringing it out of the refrigerator, whisk it to remove the heavy layer on top. Transfer to your ice cream maker and follow the manufacturer's instructions.