Milk Chocolate Ice Cream

• 8 ounces (230 g) milk chocolate with at least 30 percent cocoa solids, finely chopped
• 1 1/2 cups (375 ml) heavy cream
• 1 1/2 cups (375 ml) whole milk
• 3/4 cup (150 g) sugar
• Big pinch of salt
• 4 large egg yolks
• 2 teaspoons Cognac
• 3/4 cup (120 g) cocoa nibs or semisweet or bittersweet chocolate chips (optional)

1. Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.
2. Stir until the chocolate is melted, then remove the bowl from the saucepan.
3. Set it aside with a mesh strainer over the top.
4. Warm the milk, sugar, and salt in a medium saucepan.
5. In a separate medium bowl, whisk together the egg yolks.
6. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
8. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together.
9. Stir until cool over an ice bath.
10. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
11. During the last few minutes of churning, add the cocoa nibs, if using.
12. Make Milk Chocolate and Brownie Ice Cream by folding 2 cups of crumbled Chewy-Dense Brownies (page 221) into the just-churned ice cream.
13. For Milk Chocolate and Chocolate-Covered Peanut Ice Cream, fold in one recipe of Chocolate-Covered Peanuts (page 199).

milk, heavy cream, milk, sugar, salt, egg yolks, cognac, cocoa

Taken from www.epicurious.com/recipes/food/views/milk-chocolate-ice-cream-379837 (may not work)