Ingredients for 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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How to Make 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