Ingredientes para Milk Chocolate Ice Cream With Macadamia Nuts Machine Req D
- Whipping Cream
- Homogenized Milk
- 4 large egg yolks
- 1 cup granulated sugar
- 1/4 teaspoon salt
- Milk Chocolate
- Vanilla
- 1/2 cup macadamia nuts, roughly chopped
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Cómo preparar Milk Chocolate Ice Cream With Macadamia Nuts Machine Req D
- In a heavy-bottomed saucepan, whisk together the milk, cream, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- In a separate bowl, whisk together the egg yolks. Gradually whisk in about 1 cup of the warm milk mixture to temper the yolks, then pour the tempered yolks back into the saucepan.
- Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula (about 170-180°F). Do not boil.
- Remove from heat and stir in the chocolate until melted and smooth. Stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl. This will remove any cooked egg bits for a smoother texture.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, add the chopped macadamia nuts.
- Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
366g
Fat
267g
Carbs
35g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Dinner Party Kid Friendly Summer Vegetarian Frozen Desserts Chocolate Eggs Freezer Dietary Low Sodium Seasonal Low In Something Taste Mood Sweet Equipment Small Appliance Number Of Servings Presentation Served Cold
