Milk Chocolate Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

2. 2

   Remove the saucepan from the heat and stir in the milk chocolate chips until they are melted and the mixture is smooth.

   Tip: Let the mixture cool slightly before proceeding.

3. 3

   Stir in the unsalted butter and vanilla extract until the butter is fully incorporated.

   Tip: Make sure the mixture is smooth and creamy.

4. 4

   Let the mixture cool to room temperature, then cover it and refrigerate for at least 2 hours or overnight.

   Tip: Chilling the mixture will help it to freeze properly.

5. 5

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: Follow the manufacturer's instructions for churning time and temperature.

6. 6

   Once the ice cream is almost fully churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.

   Tip: The ice cream will be more scoopable after it has hardened.

7. 7

   Scoop and serve immediately.

   Tip: Enjoy your delicious homemade milk chocolate ice cream!