Milk Chocolate Ice Cream
|Sugar||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||3 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Milk chocolate pieces||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
In a medium saucepan, combine sugar and cornstarch.
Stir in milk.
Stir constantly over medium heat until slightly thickened and smooth.
Remove from heat.
Mix about 1 cup hot mixture into beaten egg yolks.
Add egg yolk mixture to remaining hot mixture in saucepan.
Cook over low heat 3 minutes longer.
Remove from heat Add vanilla and milk chocolate pieces.
Stir until chocolate melts.
In a medium bowl, beat egg whites until stiff but not dry.
Fold into cooled chocolate mixture.
Spoon into a large mixer bowl.
Freeze until almost frozen.
Beat cream until stiff.
Remove almost frozen chocolate mixture from freezer.
Working quickly so mixture will not thaw completely, beat until fluffy.
Fold in whipped cream.
Immediately place in freezer.
Freeze overnight or until firm.