Kit Kat Ice Cream
This homemade Kit Kat ice cream recipe is a rich chocolate ice cream packed with lots of Kit Kat candy and vanilla wafer pieces. It’s a simple, delightful dessert that’s perfect for any Kit Kat lover!
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Makes: 1 ½ quarts
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Ingredients
- 2 cups heavy cream divided
- 1 ½ cup whole milk
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped KitKat bars (from about 8 snack-size KitKats)
- 1 cup chopped vanilla wafer cookies
Instructions
- In a medium saucepan, heat 1 cup heavy cream, milk, sugar, cocoa powder, and salt over medium-heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
- While cream and milk mixture is heating, lightly whisk egg yolks in a separate bowl. Slowly pour about half of the warm milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/milk mixture back into the saucepan with the rest of the mixture.
- Continue to cook over low heat, whisking all the while, about 5 minutes. When the mixture coats the back of the spoon or reaches 170-180 degrees on a thermometer, remove saucepan from heat.
- Pour the remaining cup heavy cream into a large bowl. Strain the egg/milk mixture into the cream, stirring all the while. Stir in the vanilla extract and refrigerate for at least 4 hours.
- Process the ice cream in your ice cream maker according to manufacturer’s instructions. When it’s just about done, mix in KitKat pieces and vanilla wafer cookie pieces.
- Put ice cream in airtight containers and put back into the freezer for at least 4 hours, but overnight if possible.
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