Ice cream with milk chocolate and KitKat candies
4 servings
30 minutes
Ice cream with milk chocolate and KitKat candies is the embodiment of childhood joy and gastronomic pleasure. American cuisine has always known how to turn simple ingredients into a true delicacy, and this recipe is a bright example of that. The rich creamy texture of cream and milk combines with a deep chocolate flavor highlighted by cocoa and soft cream cheese. The KitKat added at the end of preparation gives the ice cream a crunchy note, creating a contrast between softness and light caramel sweetness. It’s the perfect dessert for a summer day, a cozy evening with friends, or just a moment of indulgence. It can be served with chocolate sauce or extra crushed KitKat, making each bite even more exquisite.
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
2
In a small saucepan over medium heat, combine cream, remaining milk, sugar, salt, dry malted milk and cocoa powder; stir and bring to almost boiling. Add broken chocolate pieces and let it dissolve completely. Then pour in the starch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth and glossy. Cool to room temperature and then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 70 g
- Salt: pinch
- Malted milk powder: 2 tablespoons
- Cocoa powder: 2 tablespoons
- Milk chocolate: 100 g
- Cream cheese: 50 g
3
Freeze in the freezer for ice cream, adding pre-cut small segments of KitKat bars in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Chocolate-covered wafer fingers: 65 g
4
If you don't have a freezer, immediately pour the ice cream into a container and place it in the freezer. Stir the ice cream every 20-30 minutes until fully frozen. Sprinkle with KitKat crumbs just before serving.