Milk Chocolate Ice Cream With Macadamia Nuts Recipe
Description: Indulge in the epitome of frozen delights with this decadent Milk Chocolate Ice Cream infused with crunchy Macadamia Nuts. Crafted from a luscious custard base, this recipe promises to be the pinnacle of creamy satisfaction, leaving your taste buds craving more. Cooling time is essential to achieve the perfect consistency, ensuring a delightful treat for any occasion.
- Total Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Yield: 2-3 cups
- Rating: ⭐⭐⭐⭐⭐
- Calories: 1552.4
- Fat Content: 117.2g
- Saturated Fat Content: 53.5g
- Cholesterol Content: 673.3mg
- Sodium Content: 281.2mg
- Carbohydrate Content: 107.3g
- Fiber Content: 6.7g
- Sugar Content: 91.7g
- Protein Content: 23.8g
- Category: Frozen Desserts
- Keywords: Dessert, Kid Friendly, Summer, Sweet, < 30 Mins, Freezer, Small Appliance
Ingredients:
- 1 cup homogenized milk
- 1 cup heavy cream
- 5 large egg yolks
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces milk chocolate, chopped
- 1/2 cup macadamia nuts, chopped
Instructions:
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Prepare Ingredients: Begin by gathering all the necessary ingredients for this delightful concoction.
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Heat Milk and Cream: In a medium saucepan, bring the homogenized milk and heavy cream to a gentle boil over medium heat. Keep a close eye on the mixture to prevent scorching.
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Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes smooth and creamy.
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Incorporate Hot Milk Mixture: Once the milk and cream mixture reaches a boil, slowly pour it into the bowl containing the whisked egg yolks, sugar, and salt. Continuously whisk the mixture to ensure even incorporation.
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Heat Custard Base: Transfer the combined mixture back into the saucepan and place it over low heat. Cook the custard base while stirring constantly until it reaches a temperature of 176°F (80°C). This step ensures the eggs are properly cooked and the mixture thickens to the desired consistency.
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Add Chocolate and Vanilla: Strain the cooked custard base immediately into a clean bowl containing the chopped milk chocolate and vanilla extract. Stir the mixture vigorously until the chocolate is completely melted and incorporated.
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Cool Mixture: Create an ice bath by filling a larger bowl with ice and placing the bowl containing the chocolate custard mixture on top. Stir the mixture occasionally until it cools down to room temperature. Once cooled, cover the bowl and refrigerate overnight to allow the flavors to meld and intensify.
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Freeze in Ice Cream Machine: The next day, retrieve the chilled custard mixture from the refrigerator. Transfer it to an ice cream machine and churn according to the manufacturer’s instructions. As the mixture thickens, it will transform into velvety-smooth ice cream.
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Incorporate Macadamia Nuts: When the ice cream reaches a thick consistency, add in the chopped macadamia nuts. Gently fold them into the ice cream until evenly distributed, adding a delightful crunch to every spoonful.
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Serve and Enjoy: Once the nuts are incorporated, transfer the freshly churned Milk Chocolate Ice Cream with Macadamia Nuts into a freezer-safe container. Allow it to firm up in the freezer for a few hours before serving. Scoop generous portions into bowls or cones and relish the creamy richness and nutty goodness of this exquisite frozen treat.
This Milk Chocolate Ice Cream with Macadamia Nuts is sure to become a family favorite, perfect for cooling off on hot summer days or satisfying sweet cravings any time of year. So, grab your ice cream maker and indulge in the ultimate creamy indulgence that will leave everyone wanting more!
