What I really should call this ice cream is “Kitty Cat” ice cream. My children are getting to the point where homemade ice cream is no longer impressive to them. They are so jaded. I try to tell them that not all mom’s make their kids ice cream from scratch. But they don’t believe me. When I made this, they were skeptical, but once they tasted it, they begged for more. “Mama, can I have some more kitty cat ice cream?” Maybe I still can impress them every now and again.
This recipe comes from my new friend Susan Whetzel’s (we met at the glorious Dole event that I will tell you about later this week) book The Everything Ice Cream, Gelato, and Frozen Desserts Cookbook. It has tons of great recipes for all things frozen, and lots of helpful tips. I heard from a little bird the Susan might be having a gigantic giveaway over on her blog today. Go on over and check it out. And while you are at it, buy her book and have a summer filled with frozen deliciousness. I promise, you will not be sorry.
1 cup whole milk
3/4 cup sugar
2 Tablespoons cocoa powder
1/4 cup malted milk powder
3 egg yolks
3 ounces milk chocolate, chopped
1 cup heavy cream
1 Tablespoon vanilla
3 full size Kit Kat bars
In a saucepan, combine milk, sugar, cocoa, malted milk powder, and salt. Stir and heat to a simmer until the sugar and cocoa is dissolved, do not let this mixture boil.
In a medium mixing bowl, whisk the egg yolks.
Drizzle half of the cocoa mixture into the eggs to temper them, you do not want scrambled egg ice cream now do you? Add the egg mixture back into the saucepan and heat until thickened.
Take the egg mixture off of the heat. Pour it through a strainer into a heat proof bowl. Add the chopped chocolate, heavy cream, and vanilla.
Mix well, cover with plastic wrap, and chill completely cold, or overnight.
Freeze according to your ice cream makers instructions.
Chop the Kit Kat into small pieces.
Pour the ice cream into a container and mix in Kit Kats.
Freeze until the ice cream hardens. Garnish with Kit Kats.