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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

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