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Ice Cream with Manjar Blanco and Chocolate Chips

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Course: Dessert, Ice Cream
Cuisine: Medium
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 litro

Ingredients

Manjar blanco

  • 400 g evaporated milk
  • 400 g condensed milk

Vanilla Ice Cream

  • 2 tsp vanilla essence
  • 200 g sugar
  • 8 egg yolks
  • 500 ml whipping cream
  • 500 ml whole milk
  • 2 tbsp manjar blanco from above

Other

  • 130 g dark chocolate (I used 60%) roughly chopped

Instructions

Manjar blanco

  • Mix both milks on medium-low heat until it thickens. It's important that you don't stop stirring with a spatula because it tends to stick and burn. This will take 20-30min.
  • Let cool completely.

Vanilla ice cream

  • Mix the egg yolks with the sugar using a whisk. Whisk them together as soon as they touch each other because if not the sugar will start to cook the egg yolk, forming a non-dissolving skin.
  • Put the rest of the ingredients (except the 2tbsp of manjar blanco) in a pot on medium heat until it starts to steam readily.
  • Temper the egg yolks by adding about 1/3 of the hot cream and milk on them and whisking fast so they don't scramble.
  • Return to the pot, mix and cook on medium-low heat until it coats the back of a spoon or spatula (test by drawing a line with your fingers across the spatula and it shouldn't get erased by the liquid). You know you're close to that point because the foam on the surface will disappear. Don't overcook or it will split.
  • Transfer to a bowl so it stops cooking or it could split.
  • Add the manjar blanco and help it dissolve while it's still hot.
  • Put the bowl on top of another bowl with ice and water (inverse bain marie) and help it cool down to room temperature by stirring it.
  • Pour onto a large, flat container and into the freezer until it's frozen solid. The larger the container, the faster it will happen ;)
  • Take out of the container and whip on a mixer (stand or hand held work!) until it's nice and creamy. You'll see it will go lighter in colour and have a greater volume because we've added air to it.
  • Freeze again (this time it will take less time)
  • Mix again and add the chocolate with a spatula at the end.
  • Now onto your final container (I used a loaf mould with baking paper) and make layers of ice cream and manjar blanco. Then use a skewer to swirl it.
  • Freeze and eat!
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