Ingredients
1 cup heavy cream
3 cups whole milk
2 tablespoons nonfat dry milk
3/4 cup granulated sugar
1 cup malted milk powder
10 large egg yolks
3 ounces Amedei "Toscano Brown" milk chocolate couverture, chopped
1 ounce Amedei "No. 9" 75% dark couverture, chopped
2 tablespoons Tuscan vin santo or rum
Preparation
Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
Freeze cooled mixture in an ice cream maker according to manufacturer’s instructions. Keep ice cream frozen until ready to serve.
