Life is Like a Box of Chocolates (Updated)

Directions

• Chocolate Base
• Mix together the egg yolks, powdered milk, sugars, cream, and milk together. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
• Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
• Add the chocolate chips and allow them to sit in the hot cream for a few minutes. After a few minutes, give the mixture a stir. If the chocolate doesn’t totally incorporate, use the immersion blender to mix it well.
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• Add the prepared base to the ice cream maker. Make in your ice cream maker based on the maker’s instructions. 
• During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in as many truffles as you would like in your ice cream. (We are BIG fans of chunks. If you want yours less chunky, simply add fewer chunks). 
• When ready to remove, add a layer of the ice cream to your ice cream container. Top with a layer of the sweetened condensed milk mixture. Repeat layers until all of your ice cream is in the container.
• Move to the freezer until hardened (about 4 hours).
• Sweetened Condensed Milk Swirl
• Pour the can of sweetened condensed milk and a stick of butter into a microwave safe bowl. Microwave for 30 second increments until the butter is completely melted. Mix well as set aside until you’re ready to swirl it into the ice cream. (It might separate, in which case just give it another stir before adding it to the ice cream).
• Oreo Truffles
• Blend the Oreos until they are a fine crumb texture.
• Add the cream cheese and mix until it is totally uniform. You do not want any cream cheese chunks left! If the mixture is still dry, add more cream cheese 1 tsp at a time. If it is too sticky, crush another Oreo and add the chunks. The mixture should stick together like the consistency of cookie dough.
• Spoon the mixture into pea sized balls. Move to the freezer until ready to coat. (For coating, see directions below).
• Peanut Butter Truffles
• Add the peanut butter and melted butter to a bowl. Stir until well combined.
• Add the powdered sugar and stir. If the mixture is still sticky, add more powdered sugar 1 tsp at a time. The mixture should stick together like the consistency of cookie dough.
• Spoon the mixture into pea sized balls. Move to the freezer until ready to coat. (For coating, see directions below).
• Cookie Butter Truffles
• Add the cookie butter and melted butter to a bowl. Stir until well combined.
• Add the powdered sugar and stir. If the mixture is still sticky, add more powdered sugar 1 tsp at a time. The mixture should stick together like the consistency of cookie dough.
• Spoon the mixture into pea sized balls. Move to the freezer until ready to coat. (For coating, see directions below).
• Nutella Truffles
• Add the Nutella and melted butter to a bowl. Stir until well combined.
• Add the powdered sugar and stir. If the mixture is still sticky, add more powdered sugar 1 tsp at a time. The mixture should stick together like the consistency of cookie dough.
• Spoon the mixture into pea sized balls. Move to the freezer until ready to coat. (For coating, see directions below).
• Chocolate Coating for Truffles
• Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave 30 seconds at a time, stirring in between to help prevent burning it.
• Take the truffles out of the freezer. Drop them in about 10 at a time and stir to make sure they are all coated. Take them out with a fork and tap it on the side to remove any excess chocolate.
• Place the chocolate dipped truffles on a cookie sheet lined with parchment paper. Move to the freezer until the chocolate is hardened.