Anyway, I thought that this was going to be so good. It was full of Callebaut milk and semi-sweet chocolate, cream, egg yolks, vanilla, and milk. What could be wrong?
For some reason, the taste was flat. I wouldn't normally blog about a recipe that I didn't like, but I did for two reasons:
- To show off the new knife I got for my birthday!!! Woot! Thanks, mom!!
- To ask you all what I could do to this recipe to make it taste better.
*UPDATE* Here are the adaptations I made: I think I used espresso powder b/c I try to use it in all of my chocolate recipes. I also added vanilla extract.Milk Chocolate Ice Cream
adapted from Ice Cream!
1 cup (250ml) whole milk
2 large egg yolks (I accidentally used 3)
1/4 cup (50g) extra-fine sugar (just grind sugar in a food processor; I reduced the amount of sugar b/c of the semi-sweet chocolate, then I added more sugar (total 1/4) b/c it wasn't sweet enough for me)
3 1/2 oz (100g) good-quality milk chocolate, chopped (I used Callebaut)
1 3/4 oz (50g) bittersweet chocolate (I used semi-sweet b/c I don't like bittersweet)
1-2 Tbsp espresso powder
2/3 cup (150ml) heavy cream
1 tsp vanilla extract
Place the milk in a medium saucepan, and heat gently to near-boiling point. Beat the egg yolks and sugar in a heatproof bowl, using a regular or electric whisk, until thick and pale. Gradually beat the milk into the egg mixture.
Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. Remove the bowl from the heat, and stir in the chocolate pieces, stirring until smooth. Allow the custard to cool completely. Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming, and refrigerate for 4 hours or overnight (I did the latter).
Once cool, stir in the cream, and churn in an ice cream maker, according to the manufacturer's instructions. Serve immediately, or transfer to a freezer container. Cover the surface directly with waxed paper or foil, and put in the freezer.