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Light Chocolate Ice Cream adapted from the Ben & Jerry's recipe
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Light Chocolate Malt Ice Cream

Slightly less rich than some of the other Ben & Jerry flavors, but still pretty rich.
Course Dessert
Cuisine American
Keyword Chocolate Ice Cream
Prep Time 10 minutes
Resting and Freezing 4 hours
Total Time 4 hours 10 minutes
Servings 12
Calories 237kcal
Author Anna
Cost 5

Equipment

  • 1 ice cream maker

Ingredients

  • 1 ½ ounces dark chocolate (42 grams)
  • ¼ cup unsweetened cocoa powder (20-24 grams)
  • 1 ½ cups milk (12 oz/340 grams)
  • 2 large eggs (100 grams)
  • ½ cup plus 2 tablespoons sugar (125 grams)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup heavy or whipping cream (8 oz/230 grams)
  • ⅓ cup malted milk powder, sifted

Instructions

  • Begin melting the chocolate along with ¼ cup of the milk in the top of a double boiler. Stir until chocolate is melted, then add the cocoa powder and gradually whisk in remaining milk. Whisk until smooth and remove from heat.
  • In a mixing bowl, whisk the eggs until light, then gradually whisk in the sugar. Pour in the cream and vanilla and whisk to blend.
  • Pour the chocolate mixture into the cream mixture and whisk until blended, then whisk in the malt powder. Do your best to whisk out lumps of malted milk powder, but don't worry too much because they'll disappear during the freezing process. Cover and refrigerate for 1 to 3 hours (or overnight) until very cold.
  • Transfer to your ice cream maker and freeze using the manufacturer's directions.

Nutrition

Calories: 237kcal