Recipe courtesy of pastry chef Kristen Egan of the Wequassett Resort & Golf Club.
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- ¼ cup light Karo corn syrup
- pinch of salt
- 1 cup of egg yolks
- ¾ cup quality milk chocolate, chopped
- In a heavy saucepan on medium heat, bring to a boil the milk, cream, corn syrup and ½ cup of sugar. Remove from heat. Stir together the yolks and remaining ½ cup of sugar. Gradually whisk ½ of the boiling milk into the yolks. Add the yolk and milk mixture to the milk in the pan. Return to stove and heat the mixture just until it thickens, stirring constantly. Do not let it boil!
- Place chocolate in a bowl. Pour hot mixture over chocolate and mix well with whisk until combined. Be sure to scrape chocolate off the bottom of the bowl. Strain the mixture. Chill in ice bath until cold. To make an ice bath, place bowl in larger bowl of ice and water. Remove from ice bath. Let ice cream rest in bowl in the refrigerator overnight. Turn the ice cream in an ice cream machine and store in freezer.