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1
Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.
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2
Stir until the chocolate is melted, then remove the bowl from the saucepan.
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3
Set it aside with a mesh strainer over the top.
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4
Warm the milk, sugar, and salt in a medium saucepan.
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5
In a separate medium bowl, whisk together the egg yolks.
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6
Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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7
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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8
Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together.
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9
Stir until cool over an ice bath.
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10
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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11
During the last few minutes of churning, add the cocoa nibs, if using.
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12
Make Milk Chocolate and Brownie Ice Cream by folding 2 cups of crumbled Chewy-Dense Brownies (page 221) into the just-churned ice cream.
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13
For Milk Chocolate and Chocolate-Covered Peanut Ice Cream, fold in one recipe of Chocolate-Covered Peanuts (page 199).
