Milk Chocolate Ice Milk Recipes

MILK CHOCOLATE ICE MILK

Steps:

• Break up the chocolate and transfer to the top of a large double boiler. Add 1/2 cup milk. Stir over hot water over moderate heat, until chocolate is melted and smooth.
• Gradually add remaining milk and whisk until smooth.
• Cook, uncovered, over moderate heat, stirring and scraping frequently, for about 30 minutes. Remove from top of double boiler and stir occasionally until cool.
• Refrigerate overnight.
• Before freezing in ice cream maker, stir again to make sure ingredients are mixed. Transfer to ice cream maker and freeze according to manufacturer's directions.

"GOOD OLE DAYS" CHOCOLATE MALT ICE MILK

Steps:

• In a mixing bowl, pour 3 1/2 cups whole milk and add 1 cup sugar - whisking until well blended.
• In a double boiler, melt 1 ounce square of unsweetened bakers chocolate. Once ompletely melted, stir in 1/4 cup cocao and added 1/2 cup milk. Stir until well blended and smooth.
• Pour chocolate mixture into the mixing bowl with the milk and sugar. Whisk until well blended. Place mixing bowl in refrigerator for 1 - 3 hours until cold.
• Prepare ice cream maker according to manufacturers directions.
• Once the milk mixture is cold, whisk in 1/3 cup malt powder. Transfer to ice cream maker freezing bowl. Run Ice cream maker about 30 minutes Place in freezer until completely frozen. Serve and enjoy.

MILK CHOCOLATE OREO ICE CREAM

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

HOMEMADE ICE MILK. -VANILLA, CHOCOLATE, ALMOND, FRUIT CHOICES

Steps:

• Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make. If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap. (told you this is easy :) ).
• Mix all ingredients in the bowl. Cover with plastic wrap.
• Place in the freezer overnight.
• Next day, let it sit in sun for a few minutes then stir it and you will have ice milk. Until then it just looks like frozen ice lol.

MINT CHOCOLATE CHIP ICE-MILK SANDWICHES

Steps:

• Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps together gently, and put sandwich on a tray in a freezer. Form 11 more sandwiches in same manner and freeze on tray, covered, until hard. Ice-milk sandwiches may be made 1 week ahead and kept frozen, individually wrapped in plastic wrap.
• In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
• In a small bowl stir about one fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160°F. (Do not boil mixture or it will curdle.) Stir in crème de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.
• In a small heavy saucepan melt chocolate over low heat, stirring occasionally and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time. Makes 3 1/2 cups ice milk.
• In a bowl whisk together flour, sugar, cocoa powder, baking powder, and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.
• Preheat oven to 400°F. and lightly grease a large baking sheet.
• Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks. (Cookies will continue to crisp as they cool.) Makes about 26 cocoa snaps.