|Chocolate Chip Ice Cream||
Recipe Type: Dessert
This is a smooth and creamy custard-based ice cream with the addition of mini chocolate chips. Feel free to add about 1/3 cup of finely chopped pecans or hazelnuts to the chilled mixture in addition to or in place of the chocolate chips.
- 3 ounces semisweet or bittersweet chocolate
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 egg yolks, large
- 1/3 cup mini semisweet chocolate chips
- In a medium saucepan over medium-low heat, combine the chocolate, cream, sugar, and milk. Cook, stirring, until the mixture is hot and sugar has dissolved. Do not let the mixture boil. Whisk the eggs in a bowl; whisk in about 1 cup of the hot mixture, then return the egg mixture to the saucepan. Continue cooking over low heat, stirring, for about 5 to 7 minutes, until the mixture coats a spoon. Cover and chill then freeze in an ice cream freezer, following the manufacturer’s directions.
- Pack the frozen mixture into a container and freeze until solid. Store leftovers in the freezer.
- Makes about 1 quart.