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Milk Chocolate Strawberry Ice Cream Recipe

Written on Thursday, December 15, 2016 | 6:49:00 PM



makes: 10 servings (½ cup each)
prep: 30 minutes
cook: 15 minutes
chill: 8 hours
freeze: according to manufacturer’s directions + 4 hours

Ingredients : 
- 6 ounces milk chocolate, chopped
- 2½ cups reduced-fat milk (2%)
- ½ cup sugar*
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup chopped fresh strawberries
- Halved strawberries (optional)

Preparation Method :
1) Reserve ¼ cup of the chopped chocolate; cover and set aside. In a medium saucepan stir together the remaining chopped chocolate, the milk, and sugar. Cook over medium heat just until boiling, whisking constantly. Whisk about ½ cup of the milk mixture into the eggs. Return egg mixture to the remaining milk mixture in saucepan. Cook and stir for 1 minute (do not boil). Remove from heat and place saucepan in a large bowl half-filled with ice water; stir constantly for 2 minutes. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover and chill for 8 to 24 hours.

2) Pour chilled mixture into a 1½-quart ice cream freezer. Freeze according to manufacturer’s directions. Stir reserved ¼ cup chopped chocolate and the 1 cup strawberries into frozen ice cream. Transfer mixture to a 2-quart freezer container. Cover and freeze for 4 hours before serving. To serve, scoop into small dessert dishes. If desired, serve with a few strawberry halves.

*sugar substitute: Choose Splenda Granular. Follow package directions to use product amount equivalent to ½ cup sugar.

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