Kit Kat ice cream
The base is a chocolate malt ice cream. I adapted a recipe from Jeni’s Splendid Ice Creams, which uses corn syrup and cream cheese in their ice cream base instead of eggs. I barely used any heavy cream, only because I didn’t have more than 1/4 cup. The end product was delicious and was perfect topped with chopped Kit Kats. I didn’t bother to look up the technique for the Jeni style ice cream, so I probably did something wrong. The cream cheese melted into the base at the last step and created mini white dots that wouldn’t strain out.
- 2 oz cream cheese
- 1/4 tsp fine sea salt
- 3 cups whole milk, divided (3 tbsp is mixed with the cornstarch)
- 2 tbsp cornstarch
- 1 3/4 cup heavy cream (I didn’t have enough)
- 3/4 cup sugar (I decreased from 1 cup to 3/4 cup based on the chocolate malt ice cream recipe)
- 3 tbsp cocoa (mix of dutch processed and regular)
- 2 oz milk chocolate, chopped (I used a great one from Central Market)
- 1/4 cup malted milk powder
- 3 tbsp corn syrup
- 2 tsp vanilla
- Kit Kats, for garnish
http://bakedbree.com/kit-kat-ice-cream-3
http://www.epicurious.com/recipes/food/views/Chocolate-Malted-Ice-Cream-366131
http://www.americanprofile.com/recipes/chocolate-malted-ice-cream/
http://makinglifedelicious.com/2011/05/18/chocolate-malted-ice-cream/
http://www.theyummylife.com/vanilla_bean_ice_cream#EmbedRecipe_155