Chocolate Milk Ice Cream with Apple Streusel

Versión en español

This Chocolate Milk Ice Cream with Apple Streusel recipe is sponsored by America’s Dairy Farm Families and Importers, in collaboration with the Innovation Center for U.S.Dairy. All opinions are mine.Houston undoubtedly has a unique weather. Summer is very long and semi-tropical, with lots of rain during Spring and then humid and warm until November. That’s why when September arrives, I feel nostalgic about real Fall when trees change color, and the breeze gets cooler. We are still melting here. So we adapt, and we enjoy the things we can control, like the flavors in our ice cream. This Chocolate Milk Ice Cream with Apple Streusel is my way to enjoy fall, even though it does not feel like fall yet.

Inspired by an apple and chocolate pie from my childhood, which my mom would make each year using apples which were plentiful during the Fall in Chile.

Are there flavors or smells that you associate with a particular season? During fall, everything includes pumpkin in the USA. It’s amazing. I prefer the combination of apple and cinnamon. And let’s be honest, chocolate milk makes almost anything better. For this ice cream, I didn’t want to use only cream and chopped chocolate or cocoa; I wanted to reminisce the flavor of chocolate milk from my childhood, so use your favorite brand to relive those memories and share them.
Dairy is the base of every good ice cream recipe and the dairy community works hard to make sure we have the freshest milk to make it with. Did you know there are about 42,000 dairy farms and 97% of them are family-owned? There is milk production in each of our 50 states. And the average distance between the farm, where the cows live, and the grocery store, where their milk is sold, is only 300 miles. In Texas, the milk I buy at the grocery store is always local because most people in the USA live within 100 miles of a dairy farm. Do you want to find out more about dairy? Its benefits, how it is produced and distributed, how to use and enjoy it? Or just watch funny videos: visit UndeniablyDairy.org.
For best results and a creamier ice cream, I recommend making it in two days, on the first day, make the crumbs, cook the apples and prepare the mix for the chocolate milk ice cream. On the second day, with all components already cold, churn a delicious ice cream.

You may also be interested in the recipe: Floating Islands.

Chocolate Milk Ice Cream with Apple Streusel

for 1 liter
Ingredients:

for the crumbs,

• 1/3 cup brown sugar
• 1/4 cup regular flour
• 3 tablespoons butter
• 1/2 teaspoons cinnamon

for the apples,

• 1 large or 2 medium apples, ideally yellow (Golden Delicious or similar)
• 2 teaspoons sugar
• 2 tablespoons butter
• 1/4 teaspoons ground cinnamon

for the ice cream,

• 2 cups heavy whipping cream
• 140 grams (5 ounces) semi-sweet chocolate
• 3/4 cup sugar
• 5 egg yolks
• pinch of salt
• 1 cup chocolate milk
• 1/2 teaspoon vanilla extract

Preparation:

1. Preheat the oven at 180C or 350F. In a baking sheet or pie tin, mix the brown sugar, flour, cinnamon, and butter. Work with a fork until crumbles form. Bake for 10-12 minutes. Remove from the oven and allow to cool completely. Break into small pieces and keep refrigerated.
2. Wash, peel and cut the apples into cubes of 1 cm per side (1/2″). In a small pot melt the butter and cook the apples, sugar, and cinnamon for 10 minutes over medium heat. Stir frequently. Allow cooling and refrigerate.
3. In a bowl, mix the yolks with sugar and salt. Beat until thoroughly incorporated.
4. In a medium pot, heat the cream until it comes to a boil. Pour half into a jar and add the chopped chocolate to the pan.
5. Add the hot cream in a stream to the yolks, continuously beating.
6. Mix the chocolate with the cream until everything comes together and looks glossy. Add the mix of yolks and hot cream to the pot, stirring. Finally, add the chocolate milk. Stir and cook over medium heat for 5-8 minutes until it thickens and reaches a temperature of 76C or 170F and covers the back of a spoon.
7. Remove to a bowl with ice and stir until it cools about 5 minutes. Press plastic wrap onto the surface of the chocolate mix. Refrigerate.
8. On the next day, following the instructions of your ice cream machine churn the mixture. Place the chocolate mix (mine says 15 minutes) and then add the apples and crumbs, generally during the last 5 minutes. Freeze for at least 2 hours. Remove from the fridge 15 minutes before serving.

This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.