Chocolate Ice Cream
-2 C whole milk
-5 egg yolks
-3/4 C sugar
-2 tsp vanilla
-1 C powdered milk
-2 C cream
-1 C melted milk chocolate
-stirring constantly in a saucepan over medium heat, warm the milk until it is hot, but not boiling.
-in a bowl whisk the egg yolks, sugar and vanilla together.
-temper the eggs by SLOWLY pouring the hot milk into the egg mixture in a slow stream while constantly whisking the eggs. When all the milk has been added and thoroughly mixed, return the mixture to the saucepan and continue to simmer and stir constantly for 5 to 10 minutes over low heat.
-let the mixture cool.
-in a different bowl, mix the powdered milk in with 1 1/2 cups of the cream and strain out the lumps.
-in a microwave safe container, melt and then mix the chocolate and 1/2 C cream together into a smooth ganache.
-add everything together and refrigerate for a few hours or overnight.
-Mix icecream according to your ice cream makers instructions, or
-place in a kitchen aid and beat on high for a few minutes, then place the bowl in the freezer.
-take the bowl out of the freezer every 20-30 minutes and beat on high until smooth.
-do this until a soft serve ice cream is formed.
-Mix in your favorite mix-ins and pour into a freezer safe container and freeze until hardened. Or eat immediately!
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