// The Most Refreshing Milk Chocolate Ice Cream

Definitely let-our-hair-down, convertible-style music for our weekend by ♫ Paul McCartney and Wings

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I had actually prepped this post for tomorrow, Friday, but since many of you have enjoyed trying these little recipes, and all good things do take time, I brought it a day forward to allow for a better balance, if desired to indulge. And also in time for our National Ice Cream Day this Sunday, July 16th. Growing up, chocolate ice cream was our favourite frozen childhood treat and I could never have too much of it regardless of our chillier evenings or windy weather. After missing this signature day for way too many years (still indulging nonetheless) while buried in other work, I decided to make my own this time around, with a lighter and more refreshing summer chocolate taste. With this in mind, I played around with a loved lighter milk chocolate bar-- Lindt's Swiss Classic Milk Chocolate, from the lovely folks at Lindt Canada, and was beyond myself happy with the results.

Happy National Ice Cream Day!

Here's what you'll need (makes 8 generous 2-scoop servings):

2 cups whole milk

1 1/2 cups heavy cream

1/3 cup sugar (+ increments of a 1/4 cup extra for a sweeter taste, if desired)

pinch of kosher salt

1 1/2 teaspoons pure vanilla extract

3 (100g) bars of Lindt's Swiss Classic Milk Chocolate

Directions:

Gently warm the whole milk and heavy cream over medium to low heat. Once tiny bubbles begin to form around the edges, blend in the sugar, salt and vanilla extract. Keep the milky mixture warm on low heat.

Break/chop the chocolate bars into smaller chunks.

Melt the chocolate in a medium heatproof bowl sitting over a pot of gently simmering water (double boiler style) reduced to low heat. The chocolate pieces will quickly begin to melt so keep an eye on the chocolate with occasional stirring (5 - 8 mins.)

Once melted, add the chocolate to the warm milk and blend thoroughly (I used a wooden spoon and spatula). Do a taste test for any desired extra sugar.

Allow to cool to room temperature, and then transfer the creamy mixture to an airtight glass container to chill overnight in the refrigerator.

The next day... Churn as per your ice cream maker manufacturer's directions.

Enjoy soft serve as is, or as I like to do, allow for a firmer texture by placing in the freezer overnight in a freezer-safe ice cream container.