Milk Chocolate Ice Cream

Instructions

1. Combine the whole milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour about 1 cup (240 ml) of the hot milk mixture into the egg yolks, whisking constantly to temper them.
4. Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, reaching 170-175°F (77-79°C). Do not boil.
5. Remove the saucepan from heat and immediately add the chopped milk chocolate, stirring until fully melted and smooth.
6. Stir in the vanilla bean paste.
7. Strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
8. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cold.
9. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 30-45 minutes, until it reaches soft-serve consistency.
10. Transfer the ice cream to a freezer-safe container, smooth the top, and cover. Freeze for at least 2 hours to firm up before serving.