Milk Chocolate Ice Cream with Toffee Crunch

Have an ice cream machine? Good. Have The Perfect Scoop? No? Get it. Really.

Don’t have an ice cream machine? Then buy this book for a friend who does and visit often.

I marked about a bajillion recipes from this book and so far have tried the Chocolate Gelato and the Frozen Yogurt  and they were both home runs. Back in the day I would not consider trying a Milk Chocolate ice cream largely because I considered Milk Chocolate to be the lesser chocolate. Now, however, with a milk chocolate loving husband it made perfect sense to give this a shot and I am SO glad I did. I am also glad that I took his suggestion of mixing in chopped Skor/Heath bars. The chocolate covered toffee chunks make this chocolate ice cream extra fun to eat especially when you top it off with some luscious warm chocolate fudge… MmMm..!

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David Lebovitz suggests making this with the best quality milk chocolate you can find with at least 30% cocoa solids. I am not sure where it ranks, but I cheapo-ed out and used Presidents Choice brand Milk Chocolate and I am quite pleased with the results. Also even if you are not a milk chocolate fan I suggest you give this a try, it is very different from the mildly flavored cloyingly sweet commercial milk chocolate ice creams.

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