Summer is half over. I didn't use my ice cream maker at all during July. My boys love chocolate and I've been wanting to try a chocolate ice cream recipe for awhile. I came across a recipe for Milk Chocolate Ice Cream with Brownie Bits over at Annie's Eats. I had every intention of adding the brownie bits and even baked a batch of Low Fat Fudge Brownies. But when I tasted the ice cream I thought adding brownies would have made it way too sweet.
I liked this recipe better than the chocolate ice cream we buy from the store and I love that I know exactly what all the ingredients are. It is very creamy and doesn't get super hard once frozen.
After making this ice cream, you are going to have some egg whites leftover. I like to store the egg whites in small containers with each one containing one egg white. Since I don't use all the egg whites at once, it gives me more flexibility on choosing a recipe. Here are some recipes you can make to help use up those egg whites:
Low Fat Oatmeal Date Bars
Hash Brown Egg Nests
Low Fat Fudge Brownies
Cookies and Cream Cupcakes
Milk Chocolate Ice Cream
8 oz milk chocolate, finely chopped
1 1/2 cups whipping cream
1 1/2 cups whole milk
3/4 cup sugar
pinch of salt
4 egg yolks
In a bowl placed on top of a pot of simmering water, add the milk chocolate and cream. Heat and stir until chocolate is melted. Remove the bowl from heat and place a mesh sieve on top.
In a medium saucepan, add milk, sugar and salt. Heat until sugar is dissolved and milk is warm.
Whisk the egg yolks in a medium bowl. Whisking the egg yolks constantly, slowly add the warm milk. Return this mixture to the saucepan. Stirring constantly, heat until thickened and coats the back of a spoon. Pour through the mesh strainer you had set over the chocolate/cream mixture. Cover and chill in the refrigerator. Process in ice cream maker according to manufacturer's directions.