Chocolate Chip Ice Cream

Recipe Type: Dessert
Author: Diana Rattray
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.

Ingredients

• 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

Instructions

1. 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.
2. Pack the frozen mixture into a container and freeze until solid. Store leftovers in the freezer.
3. Makes about 1 quart.

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