Milk Chocolate Ice Milk Food

MILK CHOCOLATE ICE MILK

Steps:

• Break up the chocolate and transfer to the top of a large double boiler. Add 1/2 cup milk. Stir over hot water over moderate heat, until chocolate is melted and smooth.
• Gradually add remaining milk and whisk until smooth.
• Cook, uncovered, over moderate heat, stirring and scraping frequently, for about 30 minutes. Remove from top of double boiler and stir occasionally until cool.
• Refrigerate overnight.
• Before freezing in ice cream maker, stir again to make sure ingredients are mixed. Transfer to ice cream maker and freeze according to manufacturer's directions.

MILK CHOCOLATE OREO ICE CREAM

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

MILK CHOCOLATE ICE CREAM WITH MACADAMIA NUTS (MACHINE REQ'D)

Steps:

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

HOMEMADE ICE MILK. -VANILLA, CHOCOLATE, ALMOND, FRUIT CHOICES

Steps:

• Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make. If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap. (told you this is easy :) ).
• Mix all ingredients in the bowl. Cover with plastic wrap.
• Place in the freezer overnight.
• Next day, let it sit in sun for a few minutes then stir it and you will have ice milk. Until then it just looks like frozen ice lol.

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.

"GOOD OLE DAYS" CHOCOLATE MALT ICE MILK

Steps:

• In a mixing bowl, pour 3 1/2 cups whole milk and add 1 cup sugar - whisking until well blended.
• In a double boiler, melt 1 ounce square of unsweetened bakers chocolate. Once ompletely melted, stir in 1/4 cup cocao and added 1/2 cup milk. Stir until well blended and smooth.
• Pour chocolate mixture into the mixing bowl with the milk and sugar. Whisk until well blended. Place mixing bowl in refrigerator for 1 - 3 hours until cold.
• Prepare ice cream maker according to manufacturers directions.
• Once the milk mixture is cold, whisk in 1/3 cup malt powder. Transfer to ice cream maker freezing bowl. Run Ice cream maker about 30 minutes Place in freezer until completely frozen. Serve and enjoy.

CHOCOLATE ICE MILK SUNDAES

Steps:

• Ice milk: In a large bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla until dry ingredients are dissolved and no lumps remain. Freeze in ice cream maker according to manufacturer's directions. Pour into a resealable container. Freeze 2 to 3 hours or until very firm.
• Sauce: In a small saucepan, combine sugar and cocoa. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla. Serve over scoops of ice milk.