A few weeks ago we were making homemade chocolate ice cream for a dinner party we were throwing. A really rich chocolate ice cream and I followed David Liebovitz's recipe to an absolute T. I'm not sure if it was a the recipe, my technique, my recent watching of a Good Eats ice cream episode, or if some magical ice cream elves took over my kitchen, but it was the most amazing ice cream ever. I felt like I was eating frozen mousse. I mourned the day when it ran out. So I decided to make up another batch. But this time, I looked at my stash of Milka bars and decided to use those instead of Ghiradelli baking chocolate like I did last time. Milka bars are delicious, so Milka bar ice cream would be equally delicious, right? Yep, it is.
Milka Alpenmilch Ice Cream
Adapted from a David Liebovitz recipe
2 cups cream, divided
3 TBSP cocoa powder
1 1/2 Milka chocolate bars (about 5 oz)
5 egg yolks
1 cup milk
3/4 cup sugar
1/2 tsp vanilla
First, chop up about 1 1/2 Milka chocolate bars into relatively small bits. Set aside.
Then, separate 5 eggs and whisk the yolks together. You don't need the whites so you can discard them or save for later use (we make egg white omlets with them).
Get out the remaining ingredients and have them on the counter ready for your use. I find it's helpful to have them pre-measured, but that's really your call.
In a medium saucepan, combine 1 cup of cream with the cocoa. Whisk together, and cook until it starts to boil. Reduce the heat and simmer for about 30-60 seconds, whisking constantly. Remove from heat and add the chopped up chocolate. Whisk until combined and the chocolate is melted. Add the remaining cream and whisk. Transfer the mixture to a bowl, making sure to get as much out of the saucepan as you can. Have a mesh strainer at the ready.
In that same saucepan, combine the milk, sugar, and salt. Warm over medium-ish heat. Once it's warm, add just a bit of the warm milk mixture to the egg yolks and whisk together to temper the eggs (this sort of cooks them, so you don't get a scrambled egg consistency later). Add the tempered egg mixture back into the sauce pan and cook over medium high heat until it gets to a nappe consistency (this means that it will coat the back of a spoon and if you scrape your finger across the back of the spoon, the liquid won't run down into the newly-scraped part). Make sure you're stirring fairly constantly, and scraping the side and bottom of the pan.
Once the eggs reach the nappe consistency, pour the mixture through the mesh strainer into the chocolate mixture. Whisk together until combined and smooth. Add the vanilla and combine.
Get out a larger bowl and put ice on the bottom of it to create an ice bath for your custard. Put the bowl of the chocolate stuff in the ice bath and whisk.
Keep whisking. You want to cool this down as much as you can. You don't need to whisk constantly, but whisk it at least once every 10 minutes, for about 30-45 minutes. Once the mixture is about room temperature, transfer it to an air-tight container and store in the refrigerator until you're ready to freeze it.
Once you're ready to freeze it, follow the instructions on your ice cream maker.