I’ve been loving my new ice cream maker! It’s one of the best presents my hubby has ever given me and is definitely a gift that keeps on giving. One of the new desserts we made for his recent Birthday was this Kit Kat ice cream, since they are one of his favorite candies.
One thing I’ve learned during my recent ice cream experiments has been that you HAVE to let the base chill completely before adding it to the ice cream maker. Otherwise, your consistency will be off. Just be patient and let it chill overnight if you can – it will be worth it!
The flavor of this ice cream is rich and creamy and the addition of malted milk powder is really a smart move and pairs nicely with the Kit Kat pieces. I can’t wait to try other variations – like maybe a Whopper ice cream using the same malt infused base. Yum!
Kit Kat Ice Cream
1 cup whole milk
3/4 cup sugar
2 Tbsp cocoa powder
1/4 cup malted milk powder
Pinch of salt
3 egg yolks
3 oz milk chocolate, chopped
1 cup heavy cream
1 Tbsp vanilla extract
3 full sized Kit Kat bars (plus more for garnish)
Yield: 8+ servings
In a saucepan, combine milk, sugar, cocoa, malted milk powder, and salt. Stir and heat to a simmer until the sugar and cocoa is dissolved, do not let this mixture boil.
In a medium mixing bowl, whisk the egg yolks. Drizzle half of the cocoa mixture into the eggs to temper them. (you do not want scrambled egg ice cream now do you?) Add this egg mixture back into the saucepan and heat until thickened.
Take the mixture off of the heat. Pour it through a strainer into a heat proof bowl. Add the chopped chocolate, heavy cream, and vanilla. Mix well, cover with plastic wrap, and chill until completely cold, or overnight if possible.
Freeze according to your ice cream makers instructions. Chop the Kit Kat bars into small pieces. Pour the ice cream into a container and fold in the Kit Kat pieces. Freeze until the ice cream hardens. Garnish with Kit Kats.
Source: Baked Bree