Milk Chocolate Ice Cream with Macadamia Nuts Machine Req D
Indulge in the creamy decadence of homemade milk chocolate ice cream with the added crunch of buttery macadamia nuts in this irresistible dessert made using an ice cream machine. Infused with rich milk chocolate and a hint of pure vanilla, this custard-based recipe creates an ultra-smooth and velvety texture. The perfectly tempered egg yolks ensure a luscious base, while the macadamia nuts bring a delightful contrast of flavor and texture to each bite. With just 30 minutes of prep time, a few hours of chilling, and a quick churn in your ice cream maker, this recipe transforms everyday ingredients into a gourmet treat ideal for summer gatherings or anytime indulgence. Keywords: milk chocolate ice cream, macadamia nuts, homemade ice cream recipe, custard-based ice cream, ice cream maker dessert.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 6 oz Milk chocolate, chopped
- 4 large Egg yolks
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 0.75 cup Macadamia nuts, chopped
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm, but not boiling.
Remove the pan from the heat and add the chopped milk chocolate. Whisk until the chocolate is completely melted and the mixture is smooth.
In a separate medium bowl, whisk the egg yolks until smooth. Slowly and gradually add 1/2 cup of the warm milk mixture to the egg yolks, whisking continuously to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the milk and cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (about 170-175°F). Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
When the ice cream is almost finished churning, add the chopped macadamia nuts and churn for an additional 1-2 minutes to evenly incorporate them.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve and enjoy!
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 268.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1109 mg | 85% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
