Milk Chocolate Ice Cream

• 517 g whole milk
• 125 g heavy cream
• 12 g

Bring milk, cream and trimoline to a boil in a medium sized pot. Whisk to combine yolks, sugar, stabilizer and milk powder and add hot liquid to temper. Return mixture to the pot and cook to 85°C. Pour over chocolate and process with a hand blender until smooth. Refrigerate until cold before processing in an ice cream machine.