The addition of chunky Kit Kat pieces to ice cream just before storing in the freezer adds a nice crispy crunch that few people can resist. For a nice display, serve with two whole pieces of Kit Kat candy bar (one half of a standard candy bar).
INGREDIENTS: YIELD: 1 QUART
- 1 cup whole milk
- ¾ cup sugar
- 2 tablespoons Dutch-processed cocoa powder
- ¼ cup malted milk powder
- Pinch salt
- 3 egg yolks
- 3 ounces milk-or semisweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 3 full-size Kit Kat bars, chopped
INSTRUCTIONS:
- Combine the milk, sugar, cocoa powder, malted milk powder, and salt in a saucepan over medium heat. Stir to combine. Do not bring to a boil, only simmer until sugars and cocoa are dissolved.
- Beat the egg yolks in a medium mixing bowl.
- Drizzle half of the cocoa mixture into the eggs to temper, whisking constantly. Add egg mixture to saucepan, and heat until thickened.
- Remove from heat. Add in chopped chocolate, heavy cream, and vanilla, and stir until chocolate is melted. Chill in refrigerator, stirring occasionally, until completely cooled.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Once the cycle is complete, stir in the chopped Kit Kat bars. Freeze as directed.
Malted Milk Powder
-
- Malted milk powder can be found in most grocery stores, typically in the cocoa aisle.
- Do not confuse Ovaltine for malt powder, as the two are not interchangeable.
