French style ice cream is really the only kind I like. The kind that has the custard base. Yum, yum! I asked my husband what kind he wanted next and he requested Kit Kat ice cream. I decided to use David Lebovitz’s recipe for milk chocolate ice cream from The Perfect Scoop. In his recipe, he put brownie bits in it but I decided to put the candy my love requested.
Outcome was perfectly creamy, rich chocolate ice cream with the added crunch of chopped Kit Kat bars. De-Freaking-LICIOUS! I did make several adaptations, so those are reflected below in the recipe.
Kit Kat Milk Chocolate Ice Cream
8 oz. milk chocolate, finely chopped
1.5 cups heavy cream
1.5 cups whole milk
3/4 cup sugar
4 large egg yolks
Kit Kat candy bars, chopped into chunks.
Combine chocolate and heavy cream in a glass or metal bowl and heat over double boiler. Once chocolate has melted and it’s evenly mixed, set aside and place a mesh strainer on top.
Warm milk, sugar and salt in a saucepan. Whisk egg yolks in a medium-sized bowl. Slowly whisk in the warmed milk, sugar and salt; then scrape back into the pot.
Stir over medium heat until thick and coats silicone spatula. Pour into the strainer over the chocolate mixture and stir until cool in an ice bath.
Refrigerate until thoroughly chilled, then freeze in ice cream machine. Once ice cream consistency, fold in the Kit Kat pieces.